Sliced beetroot. It has to be.
I really dig this place; my boyfriend & I drove out there from southeastern Nassau about a month after it opened just to see if it’d live up to the hubbub. Gotta get back there…
What i was saying was…the pickle that is served at the indoor kitchens is very,very,very pickley,I have no problem serving a pickle slice(which I am going to do) but I am gonna have the boss man get a milder pickle for my needs.
Sounds like my kind of pickle. I can never find a pickley enough pickle for my tastes. 
Those are all available…everyday…cept for the pickles.
The reason I started this thread was for ideas and options…and I wil add pickle slices…but something other than what the indoor kitchen orders.
K…you would love these things then. 
I just read a review of a burger that won a national contest. It comes from a cafe in Eureka, Montana and is called the “Bubba Burger”. Toppings include Cajun sausage (I’m assuming andouille), jumbo shrimp, and a chipotle sauce (recipe undisclosed).
A thin slice of jicama adds a delicious crunch to a burger. Also, if you haven’t tried blackening your burgers, go do it. Right now. I’ll wait. Top with some buttermilk ranch, and a big wedge of kosher dill on the side. Your taste buds will thank you.
This reminds me. Another idea is to top the beef patty with a chorizo patty, although this may not be a “topping” so much as an extra patty option.
The suggestion was for BBQ sauce, not a ketchup variety.
Mad - if you’re not near Kansas City and up for making up a batch of your own BBQ sauce, I highly recommend this recipe:
http://www.bigoven.com/136245-Modified-Ollie-Gates-Bbq-Sauce-recipe.html
It’s a recipe for close-enough-for-govt-work Gates Bar-B-Que sauce. Of all the sauces in Kansas City, I think it’s the one best suited for burgers.
Gack! That stuff is nothing but HFCS. At least use a BBQ sauce that sweetens with molasses, like KC Masterpiece or Bull’s Eye.
That recipe call for
What’s that? Some sort of apple seasoning?
Crap! That was the “modified” one! Use this one:
(I’d don’t want to guess what “Golden Delicious” is, because I don’t want to think that someone would be making BBQ sauce with apples in it.)
Roasted red bell peppers! If you want to get fancy, marinate them in garlic and olive oil and vinegar after you roast and peel them.
I’ve always made barbecue sauce with apple cider vinegar. There’s nothing wrong with that. But yes, a golden delicious is a kind of apple.
Oh, yeah - you’re going to soak the onions overnight in beer before you fry them, aren’t you?
the only reason I read this thread was to see if someone would suggest.
BEETROOT.
I always picked it out myself, butr apparently it was a big favourite.
Also - EGG, green chili, PINEAPPLE RINGS (oh the joy), FRIED RED ONIONS
Yeah - pineapple rings, but they’ve got to be seared on the grille first.
Who cares what the sweetener is? Baby Ray’s is much better than those where it counts, flavor.
Peperoncinis or pickled banana peppers or whatever you like to call the pickled yellow-green Italian peppers. You can even get a jar of them pre-sliced, but I’m told that gets mushy faster than slicing your own. Also, if you have whole peppers, you can eat them as a side.
Tartar sauce. Especially if you have any sort of fries- tartar sauce is a french fry’s best friend.
Black olives, as well.
BACON SALT!