Behold, the Elvis Burger: 6 Takes on the All-American Classic

Photography by Scott Suchman (Prop Stylist: Lisa Chernasky) Facebook Twitter LinkedIn

Everyone has their favorite version of the classic hamburger. As much as I love the traditional meat, cheese, lettuce, onion, pickle and tomato on a sesame bun, it's fun to take things up a

notch with some newer variations.

For starters, consider the exciting world of patty possibilities beyond beef. Ground turkey, chicken, pork, venison, tofu or black bean burgers--each brings its unique flavor and texture to

the table.

Adding your choice of seasoning to the meat is also a creative opportunity. I love onion soup mix or ranch dressing mix, dill and sometimes curry. Many people add eggs and breadcrumbs to

their meat mix so that it holds together better on the grill. Others prefer their patties stuffed with gourmet cheeses.

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You can vary the toppings by using sauteed mushrooms and onions, grilled jalapenos, blue cheese or brie, sliced mango, roasted bell peppers, avocado, alfalfa sprouts or sweet potato fries.

Unique condiments will certainly enhance a classic burger. Try barbecue sauce, salad dressings, aioli, salsa, sweet jams, hot sauce or mayo infused with truffle oil and roasted garlic.

The hamburger bun also contributes to the flavor. Whether you choose traditional buns, brioche, ciabatta or pretzel bread, toasting them on the grill with a little butter or olive oil

delivers the burger to the finish line.

Here are a few of my favorite non-traditional variations on the classic American hamburger recipe:

Chernasky)

The King loved his peanut butter and banana sandwiches, so I'm pretty confident he'd love this namesake burger recipe.

Makes 4-6 patties

1 1/2 pounds ground beefSalt and pepper to taste4-6 buns, halved, lightly buttered, and toasted12 pieces of bacon2 large bananas, sliced lengthwise into strips1/4 cup (or more if needed)

brown sugar1/2 cup peanut butter, softened2 tablespoon honeyOptional topping: mayo