International Burgers

This is definitely burger season.They 're probably on every grill in America right now.The problem is that they're probably all the same. Beef, waiting for the same kind of bland white bread bun, with the usual tomato, lettuce and ketchup.Yet, this German import is very versatile.It can be made in a variety of ways and have different sauce and condiments from all over the world.Take a trip to find your best tasting burger. Funnily enough, Mark Bittman wrote about varying burgers in tomorrow's New York Times magazine.His Food section features burgers made from different meats.For example you can nix the beef and have a fish burger.He suggests tuna,which can have a Provencale flair if you add tomatoes and olive oil and put the whole affair on a large slice of French bread.There is also his salmon and avocado patty with nori, I would also maybe a dab of wasabi as an homage to Japan.Mr.Bittman also has a shrimp and scallop one with bacon.This would be great topped with a remoulade served again on a generous slice of baguette to celebrate Cajun cooking.He also has burgers made with Italian sausage and chorizo.With the sausage, cook bell peppers and onion and gently lay over the cooked burger.The chorizo again try green peppers and chopped olives.He also went Chinese style with the pork as well, rendering the meat with soy sauce and sriracha along with rice wine and scallions.He serves this on a regular hamburger bun but I think it would taste better on fresh made scallion pancakes. Mr. Bittman also creates a patty out of lamb.This naturally calls to mind Greece and the Middle East.He adds mint and parsley to the ground meat and serves it with feta.You could also have a tahini sauce instead of ketchup or mayo.Ne also gives it a kabob style with kofte, which he just adds eggs to the burger,and serves it with lemon juice and parsley. Of course if you want a beef burger(and who doesn't) then add some international flair.When making up the burgers add a splash of cognac and mustard for a variation of the French bistro classic steak Diane.T A true German hamburger is made with equal parts beef and pork along with a dash of paprika for zest. Serve with string beans and thinly sliced onions.If you want the Southern German style add some plain bread crumbs to the mix.Nix the paprika and add clarified butter and nutmeg if you want Swedish meatballs flavored burgers.You can even make the sauce if you want a hot sandwich.Swedish meatball sauce is made with beef stock, flour, cream, and the pan drippings if you've made the burgers in a skillet. Take your burgers on an international trip this summer.Let them visit Greece or Japan, take them back to their homeland of Germany.Creating different styles is a fun way of adding flair to your barbecue.Get away from the boring and hit the road.