By ALISON LADMAN By ALISON LADMAN ADVERTISING Associated Press 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
By ALISON LADMAN
Associated Press
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, splash of hot sauce)
Sliced red onion
Fresh 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
HUEVOS 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
