grilling burgers

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I read that Americans gobble an estimated three burgers a week. That comes out to 156 burgers a year. Multiply that times the U.S. population and the number is around 50 billion burgers eaten a year.

That boggles my mind.

I’m not a three times a week burger eater, but I must admit there’s nothing better than the taste of burger straight from the grill or the smell of a burger grilling on a summer day. And, I’ve been known to enjoy a plain ‘ole fried-in-the-iron skillet burger on occasion.

This year I’ve noticed some interesting twists on the standard burger. Toppings like coleslaw, grated zucchini, avocado, mac ‘n cheese instead of regular cheese. Additions like fried onions, fried eggs, shrimp, mushrooms, and Jalapenos.

There are also some interesting recipes for making burgers. Basil burgers, garlic herb salmon burgers, Cajun salsa, bacon burgers with peach mayo, or barley beef.  Lots of recipe options from Taste of Home’s “34 Incredible Burgers to Grill This Summer” here.

I sometimes vary my burger choice with chicken, turkey, salmon, or veggies patties instead of beef, but that’s about as far as my experimentation goes. Some of those add-on options are too wild for me.

I’m a burger purist.

How about you? Is your burger plain-and-simple or piled with whatever you can find in the refrigerator?