Nothing shouts Summer like throwing some burgers on the grill! But there has been a movement lately away from the traditional lettuce, onion, pickle, ketchup and mustard song. We are raising the bar, creating burgers with major flavor bombs like caramelized onions, truffle salt, pimento cheese, and secret sauce to name a few. Here at InnerChef, we are all about creating big flavors! Try these hot new add-ons with your next backyard burger bash:
Try making Caramelized Onions by cooking your onions slowly in olive oil, butter, and sherry wine vinegar until a slight caramel color Appears. With these ingredients, how can you go wrong? Try Ina Garten’s Caramelized Onions with Sherry Vinegar.
Fry Your Veggies
A fried veggie far surpasses the texture and flavor of it’s raw counterpart. Give your burger an extra layer of crunch by lightly breading and frying pickles, green tomatoes, avocado, onions, or jalapeños.
Sauce it up!
There are so many better options, when it comes to saucing your burger, than ketchup and mustard. Try making a garlic aioli, secret sauce, pimento cheese spread, bacon jam, or your favorite berry preserves. Here are some great sauces to try:
Secret Sauce: Six Sisters Stuff
Garlic Aioli: Food Network’s Guy Fieri Garlic Aioli
Pimento Cheese Spread: Serious Eats
Bacon Jam: Serious Eats
Man up your buns!
Try making homemade hamburger buns that will guarantee a light and fluffy bite against your meat patty. Raise the bar using pretzel buns, sweet potato buns, Hawaiian rolls, or sesame onion rolls. Here are a few to get started with:
Homemade hamburger buns using the bread machine: food.com
Homemade hamburger buns without bread machine: ifoodblogger
The options are endless when you are designing your burger, but cheese is the liquid gold that makes the burger irresistible. Whether you are going to a melty cheese, sharp cheese, creamy cheese, spicy cheese, the options are endless. Try these cheeses on your next burger:
Melty: American or cheddar. Use 2 thin slices.
Sharp: Aged Cheddar
Tangy and Bold: Gorgonzola, Blue Cheese, or Goat Cheese
Creamy and rich: Gruyère, Comté, Brie, or Taleggio