Need Burger Bar Idea

K

kathleen

Well-known member
Having a ton of people over next week...all of husband's direct reports and spouses, sig others, etc. He told me to make something "easy, casual and uncomplicated" so I am thinking burgers and brats. I want to have lots of fun condiments for the bars. Any suggestions of toppings other than the typical ketchup, mustard and mayo?

Thanks so much.

Kathleen

 
I love sauteed mushrooms/sauteed onions/blue cheese on burgers.

Also you might consider salsa, grated monterey jack cheese, pickled jalapenp peppers for a Mexican theme.

What about diced tomatoes, diced cucumbers, tzatziki and feta for a Greek theme.

 
This is what I served with our burger bar last month.

I did a burger bar for my dad's 90th and it went over quite well. For the condiments I served:

Bacon
Red onion rings
Various kinds of mustards
Avocado
Mayo
Ketchup
Hamburger dills
Lettuce
Tomato
Jack Daniels sauce

You could have sauerkraut for the brats.

 
In New Mexico, we put green chili on hamburgers.

Fresh is better than canned of course, but if you can't get good Hatch chilies, canned is fine (La Preferida is decent and available at most grocery stores). I'd label the dish, though, so folks know what it is!

Also, perhaps have lots of different cheeses (Gouda comes to mind) other than the usual cheddar and swiss.

Amanda
(currently living in exile in Illinois)

 
Oh Amanda, I'm so sorry.... you are in exile!!! I love New Mexico, and I'm betting you're

missing the wonderful southwestern food, great ingredients, mountains, gorgeous sky, and chili's! Will you be going back?

 
I do miss New Mexico, especially the food!

I get New Mexico magazine and sometimes I can hardly bear to read it because it makes me homesick. We go back often to visit the extended family. My husband doesn't want to live there permanently (not enough water or trees for him), but hopefully when we retire (in about 30 years!), we can spend part of the year there.

You can't really find New Mexican-style Mexican food anywhere else. Now I'm thinking about enchiladas and tamales and hot sopapillas with honey...yum.

 
I understand.... I'm "stuck" in Texas with Tex-Mex! I miss the

authentic mexican food. I'm from California and the mexican food there has so many unique flavors and varieties. Still, it's not as good as the New Mexico mexican food which has an incredible variety of ingredients and choices. We stopped there several times during our travels to Texas and I'll never forget how good the mexican food was! I am so sorry you have to wait until retirement to be able to return for any length of time, but I hope by now you have been able to find good mexican food in Illinois, or at least something close.

 
I have several friends here in Chicago who all have NM connections.

We cook NM mexican food for each other on a regular basis so we all get our green chile "fix." One friend makes tamales at Easter--so Easter dinner has come to be called TamaleFest with all the fixin's. And margharitas, of course!

Chicago has a lot of great Mexican food, so we haven't lacked for that. Rick Bayless is here, of course (but you can't get into his restaurants for love or money these days), but there are many, many other great choices.

 
Garlic sauce! I make mine like I would make

Tzatziki - but without the cucumber:

Greeck yogurt, garlic, lemon juice and salt and pepper to taste.

It tastes yummy on hamburgers!

Also, sprinkle some freshly ground pepper onto the tomato slices. It makes the tomato flavour jump at you!

 
An Australian take on burgers: slice of beet, slice of pineapple, fried egg...oh, and mayo!

 
I second that,

New Mexican food is absolutely amazing. You have such a sense of "earth" in New Mexico and the cuisine reflects that in a wonderful way. The Santa Fe farmer's market is a constant revelation of this.

When I cook southwestern, I pull out my New Mexico cookbooks and ingredients. I have a chili ristra hanging in my kitchen and wonderful dried blue corn posole and other NM ingredients to try for as much authenticity as I can.

 
if the beet is beef,then it's true,haven't been there but worked with guys who loved Aussie burgers!

 
I made the mistake of making burgers last week. It was the only thing that H did for us in the way

of cooking.

I did my own thing instead of following his rules. I put liquid smoke right into the meat, and added horseradish, as well as the normal bread/milk/egg/BBQ sauce routine.

He loved them.

There goes the only meal he'd make for me.

 
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