Top 10 Local Burger Condiments
|Summer Lunch With the Kruegermanns: Pastrami (Or Burgers), Sauerkraut and Pickles|
4. Kruegermann Sweet Pickle Relish: The Kruegermanns have been making pickles a long time. In Germany, you can count the pickles by centuries. Here, it's 50+ years. Either way, this relish is good. Really good.
3. Kruegermann Naturally Fermented Pickles: These are the secret stash for what the current generation of Kruegermanns call "for our old German customers from when Dad started out." Which in plain English means they don't want the rest of us to know how good these naturally fermented (as in, the same way sauerkraut is made, no vinegar) pickles really taste, because they'd have to make a lot more of them. And no, you are not going to find these pickles at local "artisan" food events. These are cucumber craftsmen. But you can find them at German specialty retailers like European Deluxe in Beverly Hills.
2. Laura Ann's magic mustard: Laura Ann Masura of Laura Ann's Jams in Echo Park also makes mustard. Really great mustard. Laura Ann's mustard stuff is killer on burgers, hot dogs, we don't really care what. That Champagne thing. Or maybe just a mustard seed thing.
1. Jim Brown's Relish: The man behind Jim Brown's relish is a fantastic contradiction. He can sell you a jar at Whole Foods simply on his sing-song charm. But then the sales pitch is over. He is refreshingly confident in the flavor of that 1920s tomato ketchup-based relish. (How much more local can you get than the first... very first... local cheeseburger relish?) And so Brown leaves it to us to taste. And to decide. And crown it hands down the best burger condiment: one that is not at all "fancy," but hits young, old, neo-gourmet and conservative ketchup skeptic alike. Just as the perfect all- American burger condiment should be.