Panko Crusted Portabella Mushroom Burger

Ingredients

• Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
• 4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick
• Butter, for grilling
• 4 onion rolls, split, buttered and griddled
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
• 1/2 cup Japanese mayonnaise (or regular if you can't find it)
• 4 teaspoons teriyaki sauce
• 1/2 small red onion, thinly sliced
• 4 to 8 leaves red leaf lettuce

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