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I make a spring pasta with green garlic, the white and light green parts minced finely and sauteed lightly in butter with some fresh scallions, white and light green parts thinly sliced. To this I add either Aleppo pepper flakes or lots of freshly ground pepper, and a tiny bit of salt.

Then, I saute some morel mushrooms in with them, deglaze the pan with a splash of sherry, then add some fresh baby peas and very thin asparagus. I cook until the peas and asparagus are just approaching done, and add cream, let it reduce while the green vegetables finish cooking and then add bits of fresh chevre. When the chevre is melted, I toss this with penne, throw in the finely sliced tops of the green garlic and scallion, and if the redbud trees are still blooming in my yard, some redbud blossoms, and give it all a final toss. It is the flavor of Appalachia on a plate, made from mostly local, fresh ingredients. It is something worth waiting for every spring, too.

We do cheeseburgers (usually Swiss, but sometimes cheddar with or without chiles added) and top them with a fried egg and a little ketchup. It's what my BF asks for every year for his birthday.

Also, I like a good burger topped with Saga blue or cambezolla cheese and some mushrooms that have been sauteed with a little shallot and garlic with a bit of dijon mustard on the bun.

I season my burgers with a bit of coarse sea salt and coarsely ground fresh pepper before cooking. We like the flavorful crust that results from doing it that way.

Sorry - I goofed in the above comment. For the homemade catsup recipe check here.

Try this idea. Raclette Cheese, Thinly Sliced & Fried Spuds, Cornichhon & Pickled White Onion Finely Diced and Mixed With Mayo & A Touch Of Dijon. With A Little Lettuce & Tomato Great Burger.

@frederika--I have to confess that I bought ground sirloin to make the bulgogi burger of my dreams, but was so hungry by the time I made it home, that I slapped out two patties and grilled just regular plain old burgers seasoned only with s&p. Sorry, I feel like I've you down.

I make regular beef burgers, but the best seasoning is Krazy Salt. Mix that with 80/20 beef and cook to medium, on an onion roll with grain mustard and swiss, pepperjack, or medium cheddar, and it is so good. Ooh, also good is the grain mustard cheese they sell at my local farmer's market...I am making myself hungry.