Ideas needed for "Gourmet Burger Bar"

[Jenise]

...did I mention that I'm doing some salmon patties for the vegetarians?).

So, which vegetable did the "salmon" derive from?

Hey, I'm just parroting the widow! All the vegetarians, she assures me, will want fish. I am but a servant.

Can't believe I got all the way through this thread without any mention of BBQ Sauce. This is item is getting very popular with burger joints around here.

[Jenise]

Can't believe I got all the way through this thread without any mention of BBQ Sauce. This is item is getting very popular with burger joints around here.

You're right--never would have thought of that. I guess the attraction is the sweetness? Is there anything Americans won't add sugar to? But you've got a point--I think I'll make a red jalapeno mustard.

I guess the attraction is the sweetness?

This one would appeal to non-foodies, and is not very sweet:

BBQ SAUCE:

1 Onion chopped
3 T. Olive oil
1 C. Ketchup
1 C. Beef stock
¼ C. Lemon juice
2 T. Red wine vinegar
2 T. Worchestershire sauce
2 T. Honey
1 tsp Mustard
1 tsp Lawry salt
½ tsp Ground celery seed
½ tsp Pepper
1 tsp Wrights Barbeque Smoke
Few drops Tabasco

Nuke onion in oil. Transfer to sauce pan, and ketchup mixed with mustard, and other ingredients. Bring to boil and simmer 15 minutes.

[Jenise]

I guess the attraction is the sweetness?

This one would appeal to non-foodies, and is not very sweet:

BBQ SAUCE:

1 Onion chopped
3 T. Olive oil
1 C. Ketchup
1 C. Beef stock
¼ C. Lemon juice
2 T. Red wine vinegar
2 T. Worchestershire sauce
2 T. Honey
1 tsp Mustard
1 tsp Lawry salt
½ tsp Ground celery seed
½ tsp Pepper
1 tsp Wrights Barbeque Smoke
Few drops Tabasco

Nuke onion in oil. Transfer to sauce pan, and ketchup mixed with mustard, and other ingredients. Bring to boil and simmer 15 minutes.

Carl, sounds delicious but I ended up not having the extra time (feeding 90 people is a LOT of work) to make one more item, I just didn't. But I took your suggestion to heart (something sweeter and a bit smokey) and that resulted in the biggest hit of the day on the condiment table! I mixed half and half blend of Trader Joe's Spicy Brown Mustard with, of all things Heinz Steak Sauce (chosen over A-1 for it's orange-red color) and added a few drops of Mesquite smoke and a pinch of brown sugar, and labelled my creation Mesquite Steak Mustard. It was barely what you'd call "lightly sweet", but even I, the purist who normally wants my burger dry, not only chose it but LOVED it. I also made a sweeter Maple Bourbon Mustard.

Anyway, thanks everyone for your suggestions--you really helped!