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Recipe Detail Page
Whisky-Glazed Portobello Burgers
Summer 2016
Create smoky luscious mushrooms by simply brushing with a whisky glaze while barbecuing. These juicy, hearty mushroom burgers can be pulled off on an average night, yet they’re fit for weekend company, too.
Serves 4
½ cup (125 mL) Canadian whisky
½ cup (125 mL) coarse demerara sugar
4 large portobello mushrooms, stems removed
Vegetable oil
4 milk hamburger buns, cut in half
5 oz (150 g) Camembert or Monte Enebro cheese, at room temperature and sliced
3 colourful tomatoes, sliced
4 lettuce leaves, either butter, Boston or green-leaf
Mayonnaise
Grainy Dijon mustard (optional)
1 Add whisky and sugar to a small saucepan. Set over medium heat. Bring to a boil. Reduce heat. Simmer, stirring occasionally until reduced by half and syrupy, about 6 minutes. Set aside.
2 Preheat barbecue to medium-high heat.
3 Wipe mushrooms with damp paper towels until thoroughly cleaned. Do not rinse under water. Pat dry with paper towels. Oil grill. Place mushrooms gill-side down on grill. Lightly brush with glaze. Turn gill-side up. Brush gill sides thickly with glaze. Barbecue until tender, about 10 minutes. Have a spritzer of water on hand for any flare-ups.
4 Lightly toast buns on grill for the last 30 seconds to 1 minute of barbecuing, if you like.
5 Using a spatula, remove barbecued portobello mushrooms to a parchment-lined baking sheet. Lightly brush with a little more glaze, if you like. Top with cheese.
6 Stack bun bottoms with warm, cheese-topped mushrooms, tomatoes and lettuce. Spread cut tops with mayo and mustard, if you like. Sandwich and serve immediately.
Serves 4
