Summertime and the grillin' is easy - Connor Martin Tuesday, May 29, 2012 By Connor Martin Advertising Summer: the season of perpetual barbecues. And what’s more classic at a cookout than a burger? But as the months stretch on, even the most delectable burger recipe begins to pale with repetition. This summer, however, there is no excuse for monotony. Dress a burger up, dress it down; the possibilities are endless. Hit Up the Farmer’s Market Vegetables are almost always overlooked. Most people just slap on a tomato slice and some iceberg lettuce and call it quits. First, iceberg lettuce is too watery for a burger; try replacing it with crisp, dry butter lettuce or fresh microgreens. And one of my pet peeves is low-quality tomatoes. Unless they’re organic and locally grown (not a problem to find, here in California), they’re almost guaranteed to be bad. They just have no flavor—no flavor. Fork over the extra dollar and stock up on heirloom tomatoes. And who ever said vegetables always had to be raw? Sautéing mushrooms and onions in butter is incredibly easy and can make a decent burger outstanding. To take a healthier route, grill zucchini with a drizzle of olive oil. A little extra char is always a good thing. Avoid the Shrink-wrap American “cheese” is a sin. Don’t let this slice of orange plastic ruin a juicy, flavorful burger. When looking for cheeses, keep this in mind: shrink-wrapped and processed is a no-go. Hand-wrapped cheeses sold by their weight are always the better choice. Go European with a German Butterkase or French brie to add a rich, buttery flavor. Blue cheese is already common, but you can up your game with high-end varieties such as Stilton or Roquefort. One of my favorite cheeses for burgers is Goat-Gouda. It appeals to people who find goat cheese too strong. Cheese can be very rich, so make sure you offset it with light and acidic ingredients such as onion and aged balsamic vinegar. Saucy Sophistication A simple way to add sophistication to any burger is to whip up an aioli. This versatile sauce starts with garlic and mayonnaise but can be flavored with almost anything. Some of my favorites are chipotle chilis, rosemary and thyme. It’s important to keep the other burger add-ons in mind when choosing a flavor. Rosemary and mushrooms, for instance, are a match made in heaven, but mushrooms with chipotle are a flavor disaster.

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