Good Additions for Hamburgers

For hamburgers, the rule is: grill thick ones, pan-fry thin ones.

Chopped onion, pickle relish, and mustard can be mixed in with the meat before it is shaped into hamburgers, or added afterwards. Some cooks like to make two thin patties, sandwich a slice of onion and/or cheese in between, and grill as one. Hamburgers can also be stuffed with Cheddar cheese, minced celery, pitted ripe olives, hunks of blue cheese, or deviled ham. A hamburger cooked on one side, turned, and a slice of cheese added to melt on top while the underside cooks, is the classic cheeseburger. Good additions for hamburgers include: Accent, Worcestershire, horseradish, capers, red pepper, chili sauce, and garlic salt. Slices of tomatoes and Bermuda onions are great when piled on top the hamburger and put inside a toasted bun. Some people like to dispense with the bun and eat the hamburger with a fried egg on top, Western style.

A good simple sauce for hamburgers:

• mix 2 tablespoons of dry mustard with enough water to make a paste, and stir into 1 cup of tomato catsup.