"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Gone are the days of slapping a thin patty on white bread bun, if there is one item from the grill that has seen the biggest gain into gourmet it is the burger. Here is a very simple index to use to help you turn yours from blase to gourmet.
Blase: American cheese; Gourmet: Smoked Gouda, Crumbled Bleu, Baby Swiss or Gorgonzola
Blase: White roll; Gourmet: Buttered and Toasted Chibbata, Sourdough or Olive Loaf Roll
Blase: Iceberg lettuce; Gourmet: Butter Lettuce
Blase: Sliced Bermuda onion; Gourmet: Caramelized Sweet Onion with Brown Sugar
Blase: Yellow Mustard; Gourmet: Guldens' Spicy Brown
Blase: Ketchup; Gourmet: Chili Sauce or Homemade BBQ sauce
Blase: Mayonnaise; Gourmet: Spicy Aioli
Blase: Sweet ripe tomato; Gourmet: Grilled and Marinated Peppers
Blase: Pickle; Gourmet: Olive or Roasted Pepper Tapinade
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