Add some sizzle to the burgers on your grill this summer.

Brush beef or pork patties with barbecue sauce while cooking, then top with blue cheese, crispy bacon and bread-and-butter pickles served on a toasted bun, suggests James McNair, head judge and honorary chairman for the Sutter Home Winery’s annual Build a Better Burger National Contest and Cook-Off in Napa Valley, which is accepting nominations for this year’s contest with a $50,000 grand prize.

Don’t like blue cheese?

Then crumble feta cheese over the patties during the last few minutes of cooking, spread buns with olive tapenade or sun-dried tomato pesto and add a generous portion of shredded romaine lettuce, McNair offered in an interview.

McNair, who has written 41 cookbooks — including “Building a Better Burger” (Ten Speed Press, 2005, $17.95) — said he has tasted more burger flavor combinations than he can remember since the Build a Better Burger contest began in 1990.

Among the most unusual? Moroccan spices and dried apricots and dates mixed into beef patties and served with harissa-spiked chermoula mayonnaise and carrot salad on a bun painted bright red.

“Decadent and delicious!” McNair proclaimed. That recipe, dubbed the Sweet and Spicy Red Fez Burger, won the burger contest in 2005. (You’ll find it, and other winning recipes, at www.buildabetterburger.com/winners)

Outdoor grilling in America is at an all-time high, nearly double what it was 20 years ago, according to the NPD Group, which researches consumer trends.

About 50 percent of households use grills in summertime, according to the report released last month. Some grilling enthusiasts have long preferred a simple burger of ground sirloin topped with lettuce, pickles, onions, ketchup and mustard on a basic bun. But casual dining restaurants experiment with variations tapping other breads, toppings and flavorings to keep hamburgers interesting.

Last fall, the NPD Group tested several different burger concepts for an unnamed client, and the top choice among 10 concepts test marketed was the “billionaire” burger: ground sirloin on a toasted French baguette dipped in garlic butter, steak sauce on the side, and aged Cheddar, blue or Gruyere cheese on top.

Bigger burgers are favored by those who frequent casual dining restaurants, the NPD market research revealed.

Cheese on top is a definite preference, and consumers are open to baguettes over traditional buns.

In recent years, trendy burgers have been dressed up with chipotle, mango, cilantro, sun-dried tomatoes, Asian flavorings and other global flavors, noted McNair, the burger judge in California.

“Patties are definitely larger,” he added — from 1/3 to ½ pound.

Soft burger buns have given way to more interesting bread choices, such as focaccia, pita, ciabatta, whole-grain rolls and French bread, McNair said.

“I usually just keep it simple,” McNair said of his preference when manning his own grill.

His 1/3-pound patty is beef chuck (20 percent fat), sometimes mixed with ground chorizo or another flavorful sausage (4 ounces to 12 ounces beef).

It’s seasoned with salt (1 teaspoon per pound of meat) and freshly ground black pepper (½ teaspoon per pound of meat). Sometimes he adds minced garlic or onion, minced fresh herbs, some reduced red wine (a nod to Sutter Home Winery) or a few dashes of Worcestershire sauce.

While McNair has tasted practically every burger topping imaginable, he’s happy topping his burger with vine-ripened tomatoes (only when they are in season), grilled onions, crisp bacon and “good mayonnaise.”

Sometimes simple is best.

This simple pork burger recipe is from the National Pork Board and www.theotherwhitemeat.com:

PORK AND PEPPERONI PIZZA BURGERS

Makes 6 servings

1 pound ground pork

½ cup chopped pepperoni (about 2 ounces)

½ cup Italian-style dry breadcrumbs

½ cup prepared pizza sauce

½ teaspoon dried oregano leaves

6 buns

1 cup (4 ounces) shredded Mozzarella cheese

In medium bowl, stir together ground pork, pepperoni, bread crumbs, pizza sauce and oregano. Shape into 6 patties. Grill or broil burgers for 5 minutes per side, until instant read thermometer reaches 160 degrees. Place burgers on bun; top each patty with cheese.

Here’s another simple pork burger recipe from the National Pork Board:

MUSHROOM-STUFFED PORK BURGER

Makes 6 servings

2 teaspoons butter

¾ cup thinly sliced mushrooms

¼ cup thinly sliced green onion

1 clove garlic, minced

1½ pounds lean ground pork

1 teaspoon Worcestershire sauce

1 teaspoon Dijon-style mustard

¼ teaspoon salt

1/8 teaspoon freshly ground pepper

In medium skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter, set aside. Spoon equal portions mushroom mixture onto center of 6 pork patties. Spread to within ½ inch of edge. Top with remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals. Grill 10 to 15 minutes, turning once, until instant read thermometer reaches 160 degrees. Serve on buns, if desired.

Cookbook author James McNair has been chief judge of Sutter Home Winery’s burger cook-off since it began in 1990. One of his books, “Build a Better Burger,” includes winning recipes. Some past winners — and McNair’s Louisiana roots — inspired this burger:

ANDOUILLE AND BEEF BURGERS WITH SPICY MAYO AND CARAMELIZED ONIONS

Makes 6 servings

¾ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Cajun or Creole seasoning blend

¼ teaspoon hot pepper sauce

½ pound andouille sausage, cut into scant ¼-inch cubes

¾ cup pecans, toasted, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

1½ pounds ground beef chuck or ground beef (20 percent fat)

½ pound onions, thinly sliced

2 tablespoons olive oil plus more for brushing grill rack

3 garlic cloves, minced

1 tablespoon golden brown sugar

6 large hamburger buns, split

8 ounces crumbled blue cheese

12 pickled okra pods, halved lengthwise (optional; see note)

3 cups watercress tops (optional)

In small bowl, prepare spicy mayonnaise: Mix together mayonnaise, lemon juice, seasoning blend and hot pepper sauce. Cover and chill. (Can be made 2 days ahead. Keep chilled.)

Prepare burgers: Toss sausage, pecans, salt and pepper in large bowl. Add beef; blend gently. Shape mixture into six ½-inch-thick patties. Transfer patties to small baking sheet. (Can be made 1 day ahead. Cover and chill.)

Prepare caramelized onions: Prepare grill (medium-high heat). Toss onions, olive oil, garlic cloves and brown sugar in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress, if desired. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

Note: Look for pickled okra where the pickles and relishes are displayed.

Here’s the 2004 grand prize winning recipe in the Sutter Home Winery’s “Build a Better Burger Contest” from Texan Clint Stephenson:

GRILLED AVOCADO BLT BURGERS

Makes 6 servings

1 large sweet onion, halved and thinly sliced

2 tablespoons Tabasco Chipotle Pepper Sauce (divided)

1 tablespoon beef broth

1 tablespoon balsamic vinegar

1 tablespoon oil

1 tablespoon minced fresh garlic

1 tablespoon dark brown sugar

6½ ounces light garlic-and-herbs spreadable cheese

4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled

1 pound ground chuck

1 pound ground sirloin

1/3 cup minced sweet onion

¼ cup Zinfandel

3 tablespoons minced fresh oregano, thyme, and basil (any combination)

1½ teaspoons spicy seasoned salt, plus more for sprinkling on avocado slices

Vegetable oil, for brushing on the grill rack

12 avocado slices

Balsamic vinegar, for brushing on the avocado slices

12 precooked bacon slices

6 soft (4½-inch) Kaiser rolls, split

6 romaine lettuce leaves

6 large (¼-inch-thick) large tomato slices

Prepare medium-hot fire in charcoal grill with cover, or preheat gas grill to medium-high.

To make caramelized onions, combine onion, 1 tablespoon pepper sauce, broth, vinegar, oil, garlic and brown sugar in 10-inch non-stick, fire-proof skillet. Cover with lid and place on grill rack. Cook onion mixture 15 to 20 minutes, stirring occasionally, until onions are caramelized and most of the liquid is evaporated. Remove pan from grill and set aside.

To make spread, combine cheeses in fire-proof saucepan, cover, and set aside.

To make patties, combine chuck, sirloin, onion, Zinfandel, herbs, remaining 1 tablespoon pepper sauce and seasoned salt in large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit rolls.

When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place saucepan with cheese spread on outer edge of rack to warm cheese mixture just until it reaches a very soft, spreading consistency. Remove saucepan from grill and set aside.

During final minutes of grilling patties, brush avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside patties for 1 to 2 minutes, turning as necessary. During final 30 seconds, add bacon slices to pan. When avocados are nicely grilled and bacon is crisp, remove from grill. When patties are cooked, remove from grill, stacking to keep warm. Place rolls, cut side down, on outer edges of grill rack to toast lightly.

To assemble burgers, spread a generous amount of cheese mixture over cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of caramelized onions, 2 avocado slices and 2 bacon slices. Add roll tops and serve.

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BURGER RECIPE CAN BE WORTH $50,000

If you make a burger worth $50,000 in prize money, here’s your chance to put your burger where the money is.

The 2007 Sutter Home Build a Better Burger National Recipe Contest and Cook-Off is accepting entries until Aug. 19. Ten finalists will be flown to Napa Valley for a burger grilling cook-off on Sept. 29.

You don’t need to purchase wine to enter, but you do need to be 21 or older.

Recipes may be submitted in two categories: beef burgers (top prize: $50,000) and alternative burgers (top prize: $10,000). To qualify in the beef burgers category, patties must contain at least 75 percent beef (not veal). To qualify in the alternative burgers category, patties may be made from any ground food, but must be less than 75 percent beef.

Recipes must use only ingredients found in well-stocked supermarkets, and must be easy to prepare.

A preliminary judging panel will eliminate entries with lengthy ingredient lists, complicated techniques or too many components, as well as recipes that are deemed too fussy or too fancy, the rules state.

All burgers must be composed of grilled patties served on buns or other bread products, and may include any combination of condiments, spreads, sauces, cheeses and toppings.

Every component of the burger must be placed between the bun or bread pieces.

Side dishes and garnishes to plates or tops of buns are not allowed.

Unadorned wooden skewers may be used to hold burgers in place for presentation.

For a complete set of rules (note: read rules to avoid instant elimination) and to submit an entry, log on to www.sutterhome.com. Look for the contest entry icon.

Deadline is noon Aug. 19.