Cheese-Stuffed Mushroom Burger

Instructions

• Line a microwave-safe plate with paper towels. Place the portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate. Microwave for 4 minutes.
• Place the slice of Swiss cheese on a flat surface then place the slice of American cheese on top. Fold in the corners of the American cheese, then the Swiss cheese, to make a small square.
• Place the cheese square on one mushroom cap, then sandwich the other mushroom cap on top, pressing down to make sure the edges of the mushrooms are touching. Wrap the mushroom burger tightly in plastic wrap, twisting the ends to remove any air, then refrigerate for 15 minutes.
• Meanwhile, make the sauce: In a small bowl, mix together the mayonnaise, ketchup, Worcestershire sauce, garlic salt, and hot chili sauce. Set aside until ready to use.
• Heat the vegetable oil in a large pan until the temperature reaches 375ºF (190ºC).
• Add the flour, egg, and bread crumbs to 3 separate bowls.
• Unwrap the mushroom burger, then coat in the flour, then the egg, then the bread crumbs. Dip in the egg and bread crumbs one more time.
• Add the mushroom burger to the hot oil and fry for 1-2 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain excess the oil and cool, 1-2 minutes.
• To serve, spread the sauce on each side of the bun, then stack lettuce, the mushroom burger, onion, and tomato on the bottom bun. Finish with the top bun.
• Enjoy!