Happy National Burger Month! Yes, the merry month of May has been designated by some foodie as the month to honor burgers. Americans eat more than 25 billion hamburgers per year (my husband’s love of burgers could probably blow that number right out of the skillet) and the per capita consumption of ground beef in the United States weighs in around 30 pounds per year. Maybe we should change the saying "As American as apple pie" to "As American as a big, juicy, hamburger with all the fixins.”

What beats a hot-off-the-barbecue burger, topped with your favorite choice of goodies? Think of all the toppings that make a plain burger something special: cheese, mayonnaise, ketchup, mustard, relish, pickles, raw onions, sautéed onions, lettuce, tomatoes, mushrooms, bell peppers, hot peppers, roasted red peppers. Or how about creating your own “special sauce” like a certain burger chain has done? Here are some quick, easy and flavorful blends perfect for adding a kick to a burger:

Burger sauces

Start with 2 Tbps. good quality mayonnaise and add the following ingredients. Recipes can be doubled or tripled.

Avocado sauce:

• Add: 1/4 cup ripe peeled mashed avocado
• 1/4 tsp. fresh lime juice
• 1/8 tsp. kosher salt

Stir all ingredients together until well blended. Yield: Sauce for 6 burgers.

South of the Border sauce:

• Add: 1-1/2 tsp. fresh lime juice
• 1 tsp. minced chipotle chile in adobo sauce
• 1 tsp, of the adobo sauce

Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Herb & curry sauce:

• Add:1/4 tsp. Madras curry powder
• 1/4 tsp. fresh lemon juice
• Dash of salt

Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Spicy rémoulade sauce:

• Add:2 tsp. ketchup
• 2 tsp. capers, drained, rinsed and chopped
• 1 tsp. chopped fresh chives
• 1 tsp. fresh lemon juice
• 1 tsp. Creole mustard
• 1/4 tsp. cayenne

Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Roasted garlic aioli:

• Add:1 head fresh garlic, roasted until soft and then mashed
• 1 tsp. balsamic vinegar
• Dash of salt
• Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Herb sauce:

• Add:1-1/2 Tbsp. light sour cream
• 1 Tbsp. chopped fresh basil
• 1 tsp. chopped fresh chives
• 1/2 tsp. chopped fresh thyme
• 1/8 tsp. freshly ground black pepper

Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Toasted sesame and soy sauce:

• Add:1 tsp. toasted sesame oil
• 1 tsp. reduced sodium soy sauce
• 1 tsp. finely minced green onion

Stir all ingredients together until well blended. Yield: Sauce for 4 burgers.

Ranch burgers

Adapted from The National Cattlemen’s Beef Board.

• 1 lb. ground beef
• 4 tsp. Ranch Rub (recipe below)
• 4 hamburger rolls, split
• 1/4 cup creamy ranch dressing
• 2 Tbsp. canned French-fried onions (like O & C brand)
• Lettuce
• Tomato slices

Shape ground beef into four (3/4-inch thick) patties. Press ranch rub onto patties and grill over medium heat for 5-6 minutes per side, (or to your liking) turning once. Toast rolls if desired. Spread 1 Tbsp. ranch dressing on bottom half of roll; top with onions, lettuce, tomato and burger. Add top half of roll. Yield: 4 burgers.

Ranch rub for burgers or steak:

• 2 tsp. sweet paprika
• 2 tsp. dried thyme
• 1-1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. white pepper

Combine all ingredients in a small bowl; mix well. Store in an airtight container away from heat. Shake before using. Yield: 3 Tbsp.

Beer and blue cheese burgers

Don’t skip the “chill in the refrigerator” step because the burgers need to firm up before grilling. Use lean ground beef in this recipe because of the added fat and moisture from the additional ingredients; 90% works best.

For the burgers:

• 1-1/2 lbs. ground beef
• 1/3 cup beer
• 1/4 cup finely chopped onion
• 1/3 cup crumbled blue cheese, divided use
• 1 large egg, beaten
• 1 clove garlic, peeled and minced
• 6 bulkie rolls or hamburger rolls

For the topping:

• 3 Tbsp. sour cream
• Shredded iceberg lettuce
• Sliced fresh tomato

To prepare the burgers: Combine ground beef, beer, onion, 2 Tbsp.of the blue cheese, beaten egg, and garlic in a large bowl. Mix well and shape into 6 patties. Cover and refrigerate 30 minutes.

To prepare the topping: Combine remaining blue cheese with the sour cream.

Cook burgers over medium heat for 5-6 minutes per side. Toast rolls if desired. Place burgers on bottom halves of rolls; top with sour cream/blue cheese mixture, lettuce and tomato. Top with other half of roll. Yield: 6 burgers.

Brie and mushroom burgers

This is my favorite burger. What could be better than Brie, mushrooms and beef?

• 1-1/2 lbs. ground beef
• 3 Tbsp. finely chopped onion
• 2 tsp. Worcestershire sauce
• 3/4 tsp. dry mustard
• 1/4 tsp. freshly ground black pepper
• 6 oz. Brie, rind removed, divided use
• 2 Tbsp. butter
• 1 cup sliced fresh mushrooms
• 1 medium onion, peeled and sliced
• 4 bulkie rolls (or hamburger rolls)

Combine ground beef with onion, Worcestershire sauce, dry mustard, and ground pepper in a large bowl. Mix well and form into 8 thin patties. Slice 1/3 of the Brie off (2 oz.) and reserve. Cut remaining Brie into 4 pieces and place 1 piece on each of 4 patties. Top each with another patty and seal edges to completely enclose the Brie. Cover and refrigerate for at least 30 minutes.

Melt butter in a large skillet over medium high heat and when hot, add mushrooms and onions. Sauté until tender but not brown. Remove skillet from heat; add reserved piece of Brie to skillet, stirring until it melts. Cover and keep warm. Grill burgers over medium heat for 5-6 minutes per side. Toast rolls on grill if desired. Place burger on a roll, add mushroom/onion mixture and drizzle with melted Brie. Top with remaining half of roll. Yield: 4 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several Maine newspapers, teaches cooking classes at Kitchen and Cork, and blogs for their newsletter. She divides her time between homes in Scarborough and Hobe Sound, Fla., where she lives with her husband Peter. Correspondence can be addressed to her via email at pander@maine.rr.com.