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 (for two burgers):

Instructions:

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.