Entertaining on Labor Day is probably the last thing anyone wants to do.

With only a few weeks left to enjoy the summer heat before the autumn chill sets in, a day devoted entirely to cooking feels like a total waste. That’s why so many people look to the easiest solutions: anything that can go from a package directly onto a plate or grill.

Burgers, hot dogs, BBQ chicken and potato chips are the usual suspects, and why not? It always feels like the last chance for a group of people to laze around the hot grill, drinking beer and smelling the distinct summer aroma of charcoal, seared beef and sweet sauce caramelizing on the grill rack. There’s nothing better.

Keeping traditions alive is what makes holidays so special, but why not break from the norm with a few toppings to make this year’s Labor Day burgers different from the rest? Here are some ideas to get you started.

BURGER WITH COMTE CHEESE, CARAMELIZED ONIONS, BACON AND GREEN APPLE

Serves 4.

Most people take cheddar or American on their burger. While there’s nothing wrong with a classic, the combination of charred meat, buttery brioche, nutty comté cheese, sweet onions, smoky bacon and tart apple are like a gastronomic dream. If you can’t find comté, try using an aged gruyere cheese.

canola oil, as needed

4 yellow onions, sliced thinly on a mandoline

salt and freshly ground pepper, to taste

cider vinegar, as needed (optional)

light brown sugar, as needed (optional)

2 lbs. ground organic, grass-fed beef

4 slices of comté cheese

4 burger size brioche rolls

8 slices of bacon, cooked

4 slices of granny smith apple, sliced thinly on a mandoline, held in acidulated water

In large sauté pan (do not use nonstick), heat the oil over medium heat. Add the onion and season with salt. Cook the onions over medium low heat. They will first begin to sweat and release their liquid. Once the liquid evaporates, they will slowly start to turn light brown. As a brown substance called a fond begins to form on the bottom of the pan, monitor the heat to ensure it doesn’t burn. Once there is a substantial amount of fond, add a little bit of water to the pan, stirring and scraping up the brown bits and allowing the water to once again evaporate.