I never need an excuse to fire up the grill (we do it year round here!), but I'm already getting my Labor Day plans kicked into gear. Of course, burgers and hot dogs will be high on the list, but over the summer we gravitated to eating mushroom burgers quite often, so we are definitely putting them on our Labor Day menu this year. The first few times I made them, Jason thought they needed a little more oomph. More than just the olive oil and salt and pepper I was using. I decided to make these Portobello Mushrooms from Golden Blossom Honey earlier this week to see if the added sauce and spices would punch things up a bit, more to his liking.
Ingredients1/4 cup olive oil
4 garlic cloves, chopped
4 large Portobello mushrooms, washed, stems removed
1/2 teaspoon thyme
1/2 teaspoon rosemary, crumbled
1/4 cup balsamic vinegar
1/4 cup scallions, chopped
1 Tablespoon ketchup
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon soy sauce
salt and pepper, to taste
CLICK HERE FOR FULL RECIPE
I love adding thyme to my steakhouse mushrooms, but I never even thought to add it to my mushroom burgers. Total duh moment there! It definitely gave it more flare! Jason loved it all, except the rosemary (he's never been a fan). Also, he thought the addition of a slice or two of Swiss cheese would have made these burgers killer. We will definitely put our own little spin on it next time, but overall, I think this is a great recipe to work with.
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
What's going on your grill this Labor Day?