Guy Fieri's Tempura Mushroom Burger

Cook along with Guy as he tops crispy mushrooms with a fresh slaw and scallion aioli for a sandwich that has big flavor without the meat! Get the recipe ▶ https://foodtv.com/3YFyF7X Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tempura Mushroom Burgers RECIPE COURTESY OF GUY FIERI Level: Intermediate Total: 30 min Active: 30 min Yield: 2 servings Ingredients Charred Scallion Mayo: 1/4 cup Donkey Sauce, recipe follows 2 tablespoons chopped charred scallions Fried Oyster Mushrooms: Canola oil, for deep frying 2 oyster mushrooms (4-ounce head each) 4 cups all-purpose flour, plus more for dredging 2 cups rice flour (or cornstarch) 4 large eggs 3 cups ice-cold seltzer water Kosher salt Tempura Mushroom Burgers: 2 ciabatta rolls, halved 2 tablespoons garlic butter 8 ounces finely shredded red and white cabbage 1/4 cup seasoned rice vinegar 2 tablespoons extra-virgin olive oil 2 tablespoons finely sliced red Fresno pepper 2 tablespoons chopped and charred scallions 1 tablespoon minced garlic 1 tablespoon yellow mustard Kosher salt and freshly ground black pepper 1 lemon, halved Donkey Sauce: 1/2 cup mayonnaise 2 tablespoons roasted garlic puree 1/2 teaspoon yellow mustard 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon Worcestershire sauce Directions For the charred scallion mayo: Combine the Donkey Sauce and scallions in a small bowl and refrigerate until ready to serve. For the fried oyster mushrooms: Heat 3 to 4 inches of oil in a Dutch oven to 375 degrees F. Carefully dredge the mushroom in flour ensuring it gets in between the stems. Shake off excess. Mix the flours together in a large bowl and make a well in the center. Add the eggs to the center and whisk to combine completely. Whisk in the seltzer water. Season with salt. Dip the mushrooms into the batter and then into the fryer. Fry, turning halfway through and holding under the oil, until golden, about 4 minutes. Remove to a wire rack. For the burgers: Brush the cut sides of the ciabatta with the garlic butter and toast until golden brown. Smear both sides with the charred scallion mayo. Combine the cabbages with the rice vinegar, olive oil, chiles, charred scallions, garlic, mustard, salt and pepper in a medium bowl and mix until tender. Place a fried mushroom on the base bun, top with half the dressed slaw, hit with juice of half the lemon and place the top half of bun on top. Repeat with the other burger. Donkey Sauce: Combine the mayonnaise, roasted garlic puree, mustard, salt, pepper and Worcestershire sauce in a medium bowl. Refrigerate for 30 minutes before using. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GuyFieri #TempuraMushroomBurger #FoodNetwork Guy Fieri's Tempura Mushroom Burger | Food Network https://www.youtube.com/watch?v=RJQPJwarBwI