Portobello Mushroom Breakfast Burger
This Portobello Mushroom Breakfast Burger has attitude- togarashi seasoned portobello mushroom caps are sandwiched in an egg, bacon, kimchi topped with garlic aioli.
Ingredients
- 4 large portobello mushroom caps
- 4 TB olive oil
- 4 tsp togarashi seasoning
- 8 slices thick cut bacon
- 4 eggs
- ½ cup kimchi
- 4 TB garlic aioli
- 4 burger buns toasted as you wish
Instructions
- Preheat the broiler or grill pan.
- Brush each mushroom cap on both sides with 1 TB olive oil. Sprinkle 1 tsp togarashi seasoning on each mushroom. Place on a parchment lined grill pan in a single layer.
- Broil the mushroom caps 7 minutes per side until soft.
- While the mushrooms cook, prepare the bacon according to package directions to desired crispiness.
- While the bacon and mushrooms cook, fry the eggs to over easy, or as desired.
- Assemble the burger: on one side of the bun, spread 1 TB garlic aioli. Add the bacon, the kimchi, the mushroom, and the egg. Top with the second half of the bun. Repeat with remaining burgers. Serve immediately.