Are you ready to fire up the grill again after that big Fourth of July cookout? We’re kicking off our summer recipes series from Northeastern executive chef Tom Barton with a burger that is half beef, half mushrooms—in other words, delicious and healthy. There’s also a great salsa to add on top.

Pepper-crusted blended burger, with roasted corn and tomato salsa
Yields four servings

Before you begin, listen to Northeastern executive chef Tom Barton explain the dish and offer a few cooking tips:

Burger ingredients:
8 oz. ground beef
2 garlic cloves, minced fine
Kosher salt to taste
Black pepper to taste
2 tablespoons black pepper
4 slices Swiss cheese
1 lb. mushrooms, cleaned, ground fine, and then cooked until moisture has evaporated
4 of your favorite burger roll

Salsa ingredients:
2 ears fresh corn
2 teaspoons olive oil
2 ripe plum tomatoes, washed, cored, seeded, and diced
¼ cup red onion, peeled and diced
2 tablespoons fresh cilantro, washed, dried, trimmed, and chopped
1 tablespoon lime juice
2 garlic cloves, minced fine
2 scallions, green part only, washed, trimmed, and diced

Burger directions:
In a bowl, combine the beef and mushrooms. The ratio should be about 50/50. Season with salt and pepper to taste, add the garlic, and then mix well. Form the mixture into four 4-oz. patties. Place in the refrigerator until ready to use.

Salsa directions:
1. Season the corn with salt, pepper, and oil. Then place the corn cobs on a baking pan and put it in an oven pre-heated to 425 degrees. Alternatively, the seasoned corn cobs can be grilled. When the kernels are lightly browned, remove from heat and cool to the touch.
2. Remove the kernels from the cob and place them in a mixing bowl with the rest of the ingredients. Mix well and season with salt and pepper. Taste and adjust seasoning if desired.

Assembly instructions:
1. Heat a flat-top grill to medium-high heat. Spread a thin layer of oil on the flat top. Remove the burgers from the refrigerator and sprinkle both sides of the burgers with 2 tablespoons of black pepper. Place the four patties on the grill. Flip after approximately 4 to 5 minutes and cook to desired doneness.
2. Place the patties onto the bottom of the buns. Arrange roasted corn and tomato salsa on top of the burgers. Finish by adding the top of the bun—and enjoy.