Soy Marinated Portobello Mushroom Burgers with Caramelized Onions
Makes 5 burgers
For the Marinade:
¼ cup + 2 Tbsp Imperial Double Fermented Soy Sauce
¼ cup + 2 Tbsp mirin
1 Tbsp roasted sesame oil
½ tsp dried oregano
For the Burgers:
10 portobello mushroom caps, wiped and stems trimmed
3 cups (1 large) sweet onion, sliced into thin half moons
2 tsp Bourbon Smoked Sugar
4 Tbsp vegetable oil
5 hamburger buns
for the Smoked Paprika Sauce:
8 ounces sour cream
1 Tbsp lemon juice
1 tsp Bourbon Smoked Paprika
¼ tsp Bourbon Smoked Salt
- In a small bowl, combine all the ingredients for the smoked paprika sauce. Whisk
to combine. Set aside. In a medium bowl, combine all the ingredients for the
marinade and whisk to combine. Spoon the marinade on each mushroom cap to coat
both sides. Set aside. Add the sliced onions to the remaining marinade, along with
the smoked sugar. Toss well to combine.
- Heat a large skillet over high heat. Add two tablespoons oil, then the onions. Cook
the onions for 2-3 minutes, until they start to soften. Lower the heat to med-low and
cook for another 10-15 minutes, stirring often until soft and caramelized. Set aside.
- Heat a large non-stick skillet on med-high heat. Add one tablespoon of oil and lay
the mushroom caps in the pan in one layer, topside down (you may have to cook
them in two batches). Cook for 2-3 minutes. Flip, then cook for another 2 minutes.
Repeat with remaining mushrooms.
- To assemble, spread each bun with some smoked paprika sauce. Add lettuce and a
slice of tomato. Lay two mushroom caps on top and spoon caramelized onions over
them. Serve immediately.