The best way to serve burgers is to put all the toppings on the table and let diners assemble their own just as they like it.

The Big Burger
Sizzle: Sensational Barbecue Food, Julie Biuso

Burger Patties
1 teaspoon tomato paste
¼ cup tomato ketchup
1 small onion, peeled and finely chopped
1 Tablespoon chopped parsley
Salt and freshly ground black pepper
1 large pickle, chopped
1 egg
1 pound prime ground beef
½ cup fresh white breadcrumbs
Olive oil

4 iceberg lettuce leaves, torn into bite-sized pieces
½ cup grated cheddar cheese
2 tomatoes, sliced
2 pickles, sliced
2–3 small canned beets, patted dry and sliced (optional)
2 hard-cooked eggs, peeled and sliced (optional)

4 burger buns, split in half
Butter or mayonnaise
Tomato ketchup
Chutney of your choice

In a large bowl mix together tomato paste, ketchup, onion, parsley, 1 teaspoon salt, plenty of black pepper, pickle and egg, then beat in the ground meat and breadcrumbs.

Shape mixture into four patties, slightly larger than the buns. Stack patties, each separated by a layer of plastic food wrap, in a container and refrigerate until ready to cook.

Assemble salad filling ingredients. Cook patties over medium heat on an oiled barbecue hot plate (cast-iron griddle) until browned and cooked through.

Toast buns and spread with butter or mayonnaise. Put some lettuce on each bun and top with a patty. Drizzle on a little ketchup or spoon on some chutney, sprinkle with cheese and add a few slices of tomato, pickle, beet and hard-cooked egg. Serve immediately.

Serves 4.

From the staff at Maine Food & Lifestyle magazine.