Mushroom Swiss Burger with Jalapeno Aioli

Cooking:

1. Combine Ground Beef and 2 tsp. steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside 

2. Heat sauté pan over medium until hot. Add olive oil and mushrooms, Cook over medium heat for 4 to 5 minutes stirring occasionally. Remove from heat and set aside.     

3. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

   Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Jalapeno Aioli

1. Place jalapeno on grid over medium, ash-covered coals. Grill for 5 to 6 minutes (over medium heat on preheated gas grill). Remove from grill and let cool. Once cool remove the stem and seeds, dice into 1/4 inch cubes.  

Jalapeno Aioli

1. In a medium size bowl combine mayo, grilled jalapeno, lime juice, and salt. Set aside 

Zucchini Fries

1. Cut zucchini in half and again lengthwise, then cut in 4 inch strips and place into a medium sized bowl. Coat zucchini with 1 Tbsp. olive oil, 1/2 tsp steak seasoning and toss. Place zucchini on the grill and cook for 4 to 6 minutes turning occasionally. Once soft remove from grill and set aside.   

Burger Build

1. Line top bun with 1 - 2 Tbsp. of Aioli mixture, Lettuce, and tomato. Top each burger with mushrooms and place them on bottom buns. Close the sandwiches and serve with zucchini fries.