Although ketchup, lettuce and onions will always have a place at the picnic table, it’s fun to highlight the flavors in your burgers with fruit salsas, or fresh tomato or cucumber salads.

Raita (top left) Set a coffee filter in a strainer over a bowl. Spoon in 3/4 cup nonfat plain yogurt. Cover and refrigerate 30 minutes. Transfer drained yogurt to small bowl, discarding whey. Stir in 2 teaspoons lime juice, 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Serve with Curried Turkey Burgers, or pair with a curry.

Tomato-Basil Salad (top right) Combine 3 diced tomatoes, 1/3 cup shredded fresh basil, 1/4 cup finely chopped Vidalia onion, 1 tablespoon extra-virgin olive oil, 1 tablespoon wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper. Serve within 2 hours with Italian Mushroom Burgers, or use as a topping for bruschetta or grilled fish.

Cucumber Sambal (bottom left) Thinly slice 1/2 of a cucumber. Toss with 2 tablespoons rice-wine vinegar, 1/2 teaspoon sugar, 1/8 teaspoon crushed red pepper and a pinch of salt. Let stand at least 10 minutes or up to 1 hour. Drain before serving. Pair with Teriyaki Salmon Burgers, or use as an accompaniment for Asian-flavored grilled meat, seafood or poultry.

Mango Salsa (bottom right) Toss 2 finely diced mangoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons minced seeded jalapeños, 2 tablespoons lime juice and 1/8 teaspoon salt in medium bowl. Serve within 2 hours with Curried Turkey Burgers, or use as an accompaniment to grilled chicken or fish.

Wasabi Mayonnaise (not pictured) Combine 1/4 cup low-fat mayonnaise, 1/4 cup nonfat plain yogurt, 1 1/4 teaspoons wasabi paste or horseradish, and 1 teaspoon lime juice. Serve with Teriyaki Salmon Burgers or Asian-flavored grilled seafood.