10 ways to tart up your basic summer burger
By ALISON LADMAN
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
Crumbled blue cheese
Prosciutto or serrano ham
THE EGGPLANT PARM
Sliced fresh mozzarella
Sliced grilled eggplant
Sun-dried tomatoes (oil-packed)
THE BACK WOODS
Extra-sharp cheddar cheese
Applewood smoked bacon
Coarse grain brown mustard
Spicy peanut sauce (2 tablespoons peanut butter, 2 teaspoons soy sauce, 1 tablespoon rice vinegar, splash of hot sauce)
Sliced red onion
THE NEW YORKER
Sliced roasted red peppers
Naan (in place of a bun)
Potato chips sprinkled with curry powder
Fried egg (with a runny yolk)
Monteray Jack cheese
Crisped bacon or chorizo
Toasted garlic bread (in place of a bun)
Chopped romaine lettuce tossed with Caesar dressing
Shaved Parmesan cheese
Anchovies (if you dare)
Pepper jack cheese
Freshly ground Sichuan peppercorns
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