Instructions

1. Prepare sweet & spicy burger sauce by combining mayonnaise, ketchup, Sriracha, lime juice, a pinch of Kosher salt, and freshly ground black pepper in a small bowl. Stir well and place in fridge until ready to assemble burgers.

2. In a small heatproof bowl, combine butter, minced garlic, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Microwave until butter is melted, then stir thoroughly.

3. Remove the stem from the portobellos and scoop out the gills under the cap. Wipe the mushrooms clean with a dry cloth or paper towel.

4. Spray an air fryer basket with olive oil spray. (See below for grilling instructions.)

5. Using a basting brush, spread the garlic butter over the outer caps of the mushrooms, then place them gill-side-up in the air fryer. Spread the remaining garlic butter of the top of the gill side.

6. Air fry at 400°F for 5 minutes. Flip the mushrooms over and air fry an additional 4-7 minutes, or until browned and tender.

7. Place the sliced cheese on the mushroom caps and return to air fryer until cheese is melted, about 2-3 minutes.

8. To assemble burgers, toast buns and add a generous spread of sweet & spicy burger sauce to each cut side of the buns.

9. On the bottom bun place lettuce and tomato, then the mushroom. Finally, top with onion slices and the top bun. Enjoy with a cold bottle of North Coast Brewing Co. Le Merle Saison – optional, but recommended!

10. Grilling instructions: Clean portobellos and cover with garlic butter as instructed above. Heat a grill or grill pan over medium heat. Place mushrooms, gill-side-up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender. Place cheese on cap side and cover until melted.