“California” Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard

Here we are – the entree round of the Diced! competition! ¬†Thank you to all my followers, friends and family who helped get me through into the next round ūüôā ¬†Now, without further ado, let’s kick things off! (To view on the competition’s main page and to vote pretty plleassseeee!!! click here)

This time around, the ingredients we were required to include in our entree were:

Large portabello mushrooms
Quinoa
Balsamic Vinegar
Zucchini

I was in quite a pickle reading these ingredients (har har). ¬†How to make a dish that was cohesive AND delicious – especially when I had never seen let alone cooked with quinoa? ¬†Then it hit me – labor day was right around the corner. ¬†We HAVE to celebrate the last official day of summer, right? ¬†Well… in Florida every day is summer, but you get the picture. ¬†What better way to revel in the summer sun than with a grill, some burgers, and some beers? ¬†And so, this farewell to summertime recipe was born – and I’m so glad it was, because I think it has revolutionized how I will make burgers from now on.

California Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard!

labor day!

“California” Burgers with Zucchini Fries and Spicy Balsamic Honey Mustard!
serves 6-8

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