Teriyaki, Pineapple Mushroom Burgers

Teriyaki, Pineapple Mushroom Burgers 6

It finally, finally feels like spring here in Chicago. So you know what that means, right? Time to grill! When we actually made this it was still freezing. In fact, it snowed the day before. And that was only 2 weeks ago! But I think that the snow is gone for good, so we can safely say grilling season has started. I love grilling in the summertime. We do fish, veggies, chicken, steaks, and of course, hot dogs and hamburgers. Cliff and I love to sit on our patio and eat our dinner during the summer. Our dog, Juno, chases squirrels and barks at every neighbor, goose, or dog she sees. It is very peaceful…  Let me know if you are in the market for a miniature pinscher. I might just know of one…

Cliff and I (especially me) are crazy about mushrooms. It is just not normal how much we love mushrooms! Especially portabellos and baby bellas. Every week at the grocery store I buy 2-3 containers of mushrooms and they are always the first veggie to get cooked each week. Portabello caps are great because they are almost like eating meat. We love these “burgers” any time but they are a great choice if you are having vegetarians over for dinner. I can’t tell you how many times I have ordered a mushroom burger at a restaurant and the waiter has said to me, “ You know there is not meat, right?” I guess a lot of people expect a hamburger patty + a mushroom? I don’t need the hamburger though. Just give me the mushroom!

Here is what you'll need

Here is what you’ll need

Marinate the mushrooms in teriyaki sauce

Marinate the mushrooms in teriyaki sauce

Drizzle the pineapple with honey

Drizzle the pineapple with honey

Start grilling

Start grilling

Don't forget the cheese

Don’t forget the cheese

Assemble and enjoy!

Assemble and enjoy!

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