I'd like more than fries with that

Burgers are smörgåsbords.

Full, well-rounded meals. You’ve got your protein, cheese for dairy, optional lettuce and tomato as fruits and veggies, a bun, sugary ketchup. They’re every dietitian’s dream, or so I tell myself.

So the challenge lies in picking and pairing sides that add to the experience. Traditional chips, french fries and coleslaw just don’t cut it anymore.

Next time you throw together a side or two for your sandwich, try a spin on an old classic.

Fries
Anyone who’s ever been to a state fair knows potatoes aren’t the only fry-worthy snacks. Pick up an ingredient that matches your burger — be it jalapenos for southwestern flair, shiitake mushrooms for Asian flavor or avocado to match that trusty ol’ bacon cheeseburger.

Batter with equal parts flour (or panko, or breadcrumbs), milk and egg and fry in canola or peanut oil. Add beer or cayenne pepper if you’re still unsatisfied.

Salads
Just the word “lettuce” can steal a smile from the happiest of Hamburglars. I’ll make it easy for you: Pick a base, whether it’s rice, cooked noodles, corn, slaw or beans.

Make a dressing. For creamier mixes, opt for mayonnaise, yogurt or sour cream. Lighter fare includes olive oil or vinegar and sugar.

Add stuff. Finely chopped garlic, cilantro and chilies in adobo add incredible spice. Use feta cheese, Kalamata olives and tomatoes to savor the Mediterranean. Be mindful of your burger and seek to complement, not overwhelm.

Fresh produce
Trays of fresh grapes and dippable carrots sticks putting your guests to sleep? Remember the barbecue.

Grill kabobs stuffed with cantaloupe, peaches, bell peppers, red onion and any other raw fruit or vegetable you’ve got to sear and lock in sweeter, more complex flavors. Brush with oil and herbs beforehand for more depth.

Still hungry?

Grab another burger, change up the toppings and forget anything you can’t eat with your hands. Burger season only lasts so long.