With so many delicious toppings to choose from, including pimento cheese, bacon, smoked pork chili, pickled green tomato, avocado, and queso, we’re constantly struggling to decide which combination will yield a perfect burger. So we asked a few experts (aka our awesome staff at Chuck’s) how they choose to style out their burgers. Here’s what they had to say.
Summer suggests starting with the High and the Valley burger, which has crushed avocado, bacon-onion jam, and blistered red peppers. Her twist? Add lettuce and tomato. Summer recommends this combo because the addition of lettuce and tomato adds a great fresh contrast to the rich smoky flavor of the other toppings.
Jordan’s go-to burger has a single patty, medium well, with bacon, an egg cooked over well, jalapeños, and mozzarella cheese. Jordan recommends this burger because he loves breakfast burgers and bacon and egg go great on a burger!
Jeff’s topping choices for his burger are: queso, bacon, an over-easy egg, roasted poblano chiles, and Sriracha mayo. For Jeff, this combo of toppings all started with the queso. He wanted to build a burger around the rich, melty, cheesy sauce, and chose other toppings that would compliment it. This burger might require extra napkins, but we agree with Jeff: It’s worth it.
Want to make your own custom burger? Take a look at our topping options here.
We are closed July 16thfor our annual staff appreciation day. While we’re away you can still enjoy our food, by using recipes from our cookbook, Poole’s Recipes and Stories from a Modern Diner. There are so many great recipes to choose from, but this time of year we’re particularly fond of making the watermelon salad. It’s one of our favorite recipes and it’s perfect for a hot summer day.
Enjoy this recipe and we’ll see you on the 17th!
Watermelon Salad with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette
4 (2-inch-thick) slices of ripe watermelon
Black pepper in a mill
2 ripe avocados
4 ounces chèvre
8 fresh basil leaves
¼ cup Sweet Onion Vinaigrette (recipe follows)
Place a watermelon slice on each of four plates and season with salt and freshly ground pepper. Cut each avocado in half, remove the pit, and carefully remove the peel. Thinly slice the avocado halves, leaving ½ inch at the top so that they stay together. Gently press at the center to form a fan. Season each half with sea salt and coarsely ground pepper. Place 1 avocado portion on top of each watermelon slice. Crumble 1 ounce of the chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the vinaigrette over each plate and serve.
For the sweet onion vinaigrette: In a mixing bowl, cover 3 tablespoons minced sweet onions with 1/3 cup champagne vinegar. Let marinate for 15 minutes. Using a whisk, stir in 2 teaspoons honey and a pinch of salt. Begin whisking the vinegar mixture in a circular motion. Slowly drizzle 1 cup neutral vegetable oil in a thin, steady stream, whisking continuously until all of the oil is added to the bowl and the mixture is emulsified. Season with salt to taste.