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

Method

4

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.