In most towns across America, the burger never goes out of style.
It’s what is in between the buns that separates us regionally and maybe divides certain households.
Condiments surpass the standard mustard, ketchup, mayo spreads to now extend to aioli, bordelaise, and pomegranate sauces.
Tomato, pickle, lettuce and onion options make room for avocado, roasted chili pepper and pineapple slices.
The biggest shake up on the burger scene is what we choose to grill. Turkey, lamb, salmon, tuna and veggie burgers have been in the rotation for awhile now. Grass fed beef is reserved for those rare “eating meat” meals.