Grilling goes gourmet with this pâté-stuffed burger recipe

We're putting a new spin on stuffed hamburgers, by adding our secret ingredient: Mushroom Artichoke Pâté. Simply make your favorite burger recipe as you normally would, but add a bit of pâté into the center of each burger before cooking. We recommend dicing the artichoke and mixing it into the smooth portion of the pâté, so you have an even spread to work with.

The result is a medium-rare burger that stays moist thanks to the yummy ingredients inside. The pâté is the perfect complement to the ground beef. Artichoke hearts are nestled in a rich mushroom mousse sandwiched between layers of mixed broccoli and spinach.

Banish the banal burger bun, and serve these beauties on brioche buns, baguettes or sesame-studded rolls. While these hamburgers don't require much in the way of condiments, you might want to grill some onions for a savory topping. If you are a cheese lover, swiss or a mild cheddar pair nicely here.

While beer and burgers go together like peas and carrots, change it up and try a glass of red wine with this elegant burger.

As an equally-as-enticing side dish, try a Brussel Sprout Salad with a Maple-Dijon dressing. Combine shaved Brussel sprouts, toasted walnuts, and raisins in a mixing bowl. Then, whisk together Dijon mustard, maple syrup, apple cider vinegar and extra virgin olive oil until combined. Toss the salad with the dressing and season with salt and pepper. Add a bit of smoke with chopped crispy bacon.

Have an aversion to Brussel sprouts? Try quinoa mixed with sugar snap peas, roasted pumpkin seeds and chives, dressed with extra virgin olive oil and white wine vinegar. This tasty combination is a great go-to for your summer showers and barbeques.