Whisky Portobello Burgers

I like grilling. So, on a regular basis, I use my Kamado style grill to let my family feast on spareribs, flank steaks, tri-tips, pork belly and short ribs. Most of them covered in one or two versions of my glaze or BBQ sauce.

But I've been eyeing these triple-XL mushrooms called Portobellos when I walk past them in the vegetable isle in the supermarket. Would I be able to find a dish for those? And could I be able to use whisky in that recipe? The answer is yes!

Ingredients:

• 4 Portobellos

• 4 tablespoons of whisky (I used the Stauning Høst)

• 1 clove of garlic

• 1,5 tablespoons of Worcestershire sauce

• Red peppers

• 1 teaspoon onion powder

• 1,5 tablespoon of maple syrup (or honey)

• 2 tablespoons of Ketjap Manis (Thick soy sauce)

• 1 tablespoon of sweet Paprika powder

• Lettuce

• Burger buns

Instructions:

• Prepare your grill for direct grilling and get it to 200℃ . (392 F)

• Put your red peppers on the grill and roast them until they burst. Don't worry about charring.

• Prepare the marinade by putting the ingredients in a bowl (Chop or crusch the garlic!) and mix it.

• Put the Portobellos in the marinade and keep pouring the marinade over the Portobellos

• Take the peppers of the grill and let them cool down.

• Bring back the grill to 150℃ (302F)

• Slice the buns and toast them in an oven or open pan. You want a toasty bun!

• Put the Portobellos on the grill for around 10 minutes. Let them char a little but keep turning them if it goes too fast.

• Take the skin of the peppers and slice it into smaller pieces

• Prepare the buns by using a little ketchup on the upper part. I used Heinz ketchup pickle flavour.

• Place some lettuce on the bottom bun

• Place some red pepper on the lettuce

• Place the grilled Portobellos on the bun. They hhave shrunk a bit, so use two per bun.

• Enjoy with whisky of choice!

My result

To be very honest, I prefer a meaty burger. I'm just not a big fan of vegetarian options.
But this recipe rocks! If I would have to pick a replacement for meat on the grill, this mushroom would be it!

I also like the new, more spicier version of my BBQ glaze and I think I will use it more often.
This recipe needed a little more flavours in the marinade/glaze, since a mushroom is a mushroom. Spice it up!

My choice of the Stauning whisky was because of the rye in the mashbill that gives a little more sweet and spicy note to the whole.