Summertime cooking is done mostly on the outdoor grill. Nothing else brings out the feeling of summer like burgers, grilled salads, fresh vegetables. Not to mention, it doesn’t make the house hot, or fill you up too much like the heavier meals of fall and winter.

Since grilling can get redundant, it’s fun to play with different meats and combinations, instead of just the same old thing.

Case in point this grilled burger that’s made up of ground pork and beef, topped with a grill sautéed mushroom and onion combination, smothered in mozzarella cheese with a tarragon aioli. It’s a little fancier than a standard grilled burger, making this one perfect for a hosted bbq, or get together with friends.

Ingredients:

2 lbs ground pork

2 lbs ground beef

seasoned salt

2 Tbs ghee

1 clove of garlic, peeled and minced

1 clamshell of crimini mushrooms, sliced

1/2 large onion, peeled and thinly sliced

1 cup chicken stock

12 hamburger buns

tarragon aioli

Directions:

Preheat grill on high heat.

Combine pork and beef until blended, without over mixing. Form into equal sized patties, slightly larger than your buns. Depress the center with your finger to prevent burgers from shrinking too much. Sprinkle each burger with seasoned salt.

Grill on high about 7 minutes per side, removing from direct heat before they become too brown.

Using a grill safe cast iron pan, or disposable tin tray with lip, place on grill and melt ghee. Add garlic, mushrooms, and onions. Toss to coat with ghee. Add chicken stock, and sauté on grill until softened and cooked through.

Slather bottom bun with tarragon aioli. Top with burger, then mushroom and onion mixture, and top with sliced mozzarella cheese.