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10 ways to tart up your basic summer burger

In this image taken June 10 2013 clockwise from top right The Eggplant Parm The New Yorker The Thai burgers

In this image taken on June 10, 2013, clockwise from top right, The Eggplant Parm, The New Yorker and The Thai, burgers are shown on a plate in Concord, N.H. (AP Photo/Matthew Mead)

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Updated: July 22, 2013 5:18PM



Whether you’re grilling a standard beef burger, a bison patty, a chicken breast or even a humble portobello mushroom cap, it’s time to move beyond the basic adornments of ketchup and a slice of cheese. And adding pickles and tomatoes — even artisanal and heirloom specimens — doesn’t count.

To help you make this a summer of way better burgers, we dreamed up 10 fresh ways to dress them that will be easy and delicious, no matter what they are made of.

THE FIGGY PIGGY BLUE

Fig jam

Crumbled blue cheese

Prosciutto or serrano ham

THE EGGPLANT PARM

Sliced fresh mozzarella

Sliced grilled eggplant

Sun-dried tomatoes (oil-packed)

THE BACK WOODS

Cranberry sauce

Extra-sharp cheddar cheese

Applewood smoked bacon

Coarse grain brown mustard

THE THAI

Sliced avocado

Spicy peanut sauce (2 tablespoons peanut butter, 2 teaspoons soy sauce, 1 tablespoon rice vinegar, hot sauce)

Sliced red onionFresh cilantro

THE NEW YORKER

Pastrami

Caramelized onions

Horseradish sauce

Swiss cheese

THE MEDITERRANEAN

Sliced roasted red peppers

Olive tapenade

Feta cheese

Fresh basil

THE INDIAN

Naan (in place of a bun)

Potato chips sprinkled with curry powder

Baby spinach

HEUVOS RANCHEROS

Fried egg (with a runny yolk)

Salsa

Monteray Jack cheese

Crisped bacon or chorizo

THE CAESAR

Toasted garlic bread (in place of a bun)

Chopped romaine lettuce tossed with Caesar dressing

Shaved Parmesan cheese

Anchovies (if you dare)

THE DRAGON

Sriracha sauce

Pickled jalapenos

Pepper jack cheese

Pepperoni

Freshly ground Sichuan peppercorns



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