So what, you ask, is Carolina caviar. I make a dish called Texas caviar which is a bunch of diced vegetables and beans in a spicy oil and vinegar dressing. Texas caviar was first made and served at the Houston Country Club around 1940. The name was given ironically due to the expensive nature of caviar and the humble nature of black-eyed peas. Carolina caviar (my name for it) is those same vegetables plus golden beets in a sweet/sour sauce with tarragon. It is kind of like the sweet tea of diced vegetable salads. We had something similar when we stayed at the Sourwsood Inn outside of Asheville, NC in 2007.
And a burger is a burger.