Bourbon Smoked Paprika, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Imperial Double Fermented Soy Sauce, Recipes

Imperial Marinated Portobello Mushroom Burgers with Caramelized Onions


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
Lettuce leaves
Tomato Slices

for the Smoked Paprika Sauce:
8 ounces sour cream
1 Tbsp lemon juice
1 tsp Bourbon Smoked Paprika
¼ tsp Bourbon Smoked Salt



  1. 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.
  2. 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.
  3. 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.
  4. 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.