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Food

What's on yours?

A little creativity can transform your burger from boring to beautiful.

By JANET K. KEELER
Published June 28, 2006

	[Times photos: Patty Yablonski]
	California burger Bacon, avocado, sprouts and Monterey Jack cheese on a sourdough roll
	Caesar burger Romaine lettuce, Caesar dressing and avocado on a French roll
	Greek burger Cucumber slices, crumbled feta, chopped tomatoes anda sprinkle of dried oregano on a sesame seed bun
	Tropical burger Grilled pineapple and smoked Gouda on sweet Hawaiian rolls
	Nearly nude burger Mustard and ketchup on a white bun
	Brie burger Brie cheese and thinly sliced Granny Smith apples on a baguette
	Breath mint burger Sauteed onions, roasted garlic and horseradish on a toasted onion roll

Sometimes, all the debate about the best meat to use for hamburgers and how patties should be formed gingerly and without much seasoning, the toppings get short shrift.

Near the end of cooking, we slap on a piece of cheese and then proceed to put the burger on a wimpy white bun with iceberg lettuce, tomato and pickle slices and a few circles of white onion. Ketchup and mustard and off it goes. Mostly satisfying, but not inspired.

Strike an independent note this Fourth of July and spend your effort on what's on top of the burger. Revelers will be happy for the choices. Isn't that what freedom is all about anyway?

Consider cheeses from tangy chevre to smoked Gouda, in addition to Cheddar and Swiss. Saute onions - or leeks or shallots - to mellow their edge. We put bacon strips on burgers, so why not Canadian bacon? Iceberg has its place but so do spinach and romaine.

And call us crazy, but we think grilled pineapple or slices of tart Granny Smith apples might just have a home on a burger.

The founding fathers never said anything about the white bun being the only bread that could hold a burger. Consider baguettes, croissants, bagels or toasted rye.

If you'll be entertaining a crowd, buy several boxes of frozen patties. They go straight from freezer to grill.

Recently, the St. Petersburg Times' Taster's Choice panel gave high marks to Grill Ready Classics, Flanders and Creekstone Farms brands, which are available at most grocery stores. Each burgers costs about $1.

The time you save by buying the burgers already formed can be spent on preparing your toppings. They can be easily toted in containers in a cooler if you're heading to the beach or a park. If the party is at home, keep them inside to thwart bugs and heat.

Call your holiday offering the anti-$100 burger, less about the fancy meat and all about the accompaniments.

Here are more topping suggestions for burgers worthy of fireworks:

Swiss burger: Caramelized onions and mushrooms, Swiss cheese.

Western burger: Cheddar cheese, sauteed onions, barbecue sauce.

Trendy burger: Goat cheese and mango chutney.

French burger: Crumbled blue cheese and bacon with mayo.

Teriyaki burger: Sauteed green peppers and onions, teriyaki sauce.

Reuben burger: Sauerkraut, brown mustard and Swiss on rye.

Sides inside burger: Fried onion rings and coleslaw.

Burger Cordon Bleu: Mozzarella cheese, Dijon mustard and a slice of ham between two burger patties.

Taco burger: Pickled jalapeno slices, salsa, sour cream, Mexican cheese blend, chopped tomatoes and shredded lettuce.

Wasabi burger: Mix equal amounts wasabi and mayonnaise and serve with tomato and lettuce.

Chipotle burger: Mix chipotles in adobo sauce with sour cream to make sauce and serve with Cheddar cheese and ice-cold lettuce.

Janet K. Keeler can be reached at 727 893-8586 or jkeeler@sptimes com. Her blog, Stir Crazy, is www.sptimes.com/blogs/food.

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GREEK BURGER

Cucumber slices, crumbled feta, chopped tomatoes, sprinkle of dried oregano on a sesame seed bun

NEARLY NUDE BURGER

Mustard and ketchup on white bun

CAESAR BURGER

Romaine lettuce, Caesar dressing and avocado on a French roll

CALIFORNIA BURGER

Bacon, avocado, sprouts, Monterey Jack cheese on sourdough roll

TROPICAL BURGER

Grilled pineapple and smoked Gouda on sweet Hawaiian rolls

BREATH MINT BURGER

Sauteed onions, roasted garlic and horseradish on a toasted onion roll

BRIE BURGER

Brie cheese and thinly sliced Granny Smith apples on a baguetteInside

[Last modified June 27, 2006, 11:47:30]