Colorado Springs News, Sports & Business

10 ways to tart up your burger

By ALISON LADMAN The Associated Press - Published: June 26, 2013 0

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.

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

Huevos Rancheros

- Fried egg (with a runny yolk)

- Salsa

- Monterey Jack cheese

- Crisped bacon or chorizo

The Mediterranean

- Sliced roasted red peppers

- Olive tapenade

- Feta cheese

- Fresh basil

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 Indian

- Naan (in place of a bun)

- Potato chips sprinkled with curry powder

- Baby spinach

The Caesar

- Toasted garlic bread (in place of bun)

- Chopped romaine lettuce tossed with Caesar dressing

- Shaved Parmesan cheese

- Anchovies (if you dare)

The Dragon

- Sriracha sauce

- Pickled jalape?s

- Pepper jack cheese

- Pepperoni

- Freshly ground Sichuan peppercorns

Comment Policy
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
JUL
30
JUL
31
AUG
1
AUG
2
AUG
3
AUG
4
AUG
5
AUG
6
AUG
7
AUG
8
AUG
9
AUG
10
AUG
11
AUG
12
Advertisement