Menu Banner

Tuesday, June 2, 2009

Your Best Hamburger Toppings!

Reader Shantel has requested ideas for hamburger toppings…she said she’s a big fan of grilled pineapple, but hasn’t ventured much beyond that. I must admit, I am not very creative when it comes to topping my burger…cheese, lettuce, tomato, sometimes grilled mushrooms, and the classic condiments. Yeah, boring. Tasty, but boring.

So bring it on, folks! What are your yummiest hamburger concoctions? Please share all of your ideas – classic and crazy!

Since I don’t have much to offer in the way of toppings, I’ll share how I mix up the meat. Feel free to offer your recipes for the hamburger meat as well!

Hamburger Meat (great title, eh?)
– Sometimes 1 egg
– Bread crumbs – about a handful
– Couple splashes of Worcestershire sauce
– Salt
– Fresh ground pepper
– Dried minced onion – a few shakes (I know, it’s not fresh…but it’s fast and tasty)
– Garlic powder – a few shakes (again, I know not fresh again…call the authorities)
– ~1/8 – 1/4 tsp cumin

Mix it up with your hands, make into patties (I prefer thinner patties, they always thicken up when they cook) and grill away!


  1. I entered a burger contest last summer and placed second out of 119 entries, so I’m pretty proud of this recipe. We ate a lot of burgers while I worked on getting it just right! The full recipe is posted on my blog: Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli. Enjoy!

  2. 2
    Jane Maynard

    Go Hillary! that’s awesome! and I can’t wait to try your recipe…it sounds delish! (much better than flying jacob 😉 )

  3. 3

    we’re all about balsamic caramelized onions and gorgonzola cheese on our burgers. some arugula and tomatoes top it off pretty nicely too. we usually have it on toasted ciabatta buns.

  4. Compared to the previous comments mine sounds rather dull…but

    We like the bison or elk burgers here. I put tomato, lettuce, mayo and Sriracha sauce. Love it hot and spicy.

  5. We do boring burgers here too, lucky for me my hubby likes basic food. But one simple way I like to top my burgers is with some A1 sauce and some French’s French Fried Onions. Yes, I know usually you only get these for Green Bean Cass. but I love having them on hand. They add a great crunch and little salty kick to lots of dishes!

    Can’t wait to come back for more ideas!

  6. 6

    Fresh crumbled bleu cheese melted on top. Delicious.

  7. 7

    Guacamole or fresh avocados – the best!

  8. 8

    Jalepenos or roasted poblano peppers. We’re all about the heat!

  9. 9

    My family loves it when I make ranch burgers. Just add a packet of dry ranch dressing to the hamburger (one packet per 1lb of beef) let it set for about 10 mins. So the flavors can blend and grill. We put red onions and tomato and lettes with the normal condaments. It is so easy and so yummy!!!

  10. 10

    I’m not necessarily recommending this but in Australia a real “Aussie burger” includes pineapple, a fried egg and beetroot (a slice of canned beets)! It’s actually quite good, but minus the beetroot for me.

  11. I like balsamic blue cheese burgers with red onion and lettuce. I haven’t posted the recipe yet to my blog, but plan to this week.

    Another favorite is making guacamole bacon cheeseburgers.

    For a standard burger I follow the directions on the back of the worchesteshire sauce bottle. Or a cheat I learned from my dad is to add 1 packet of onion soup mix (the kind you make onion dip with) to 1 lb. of ground sirloin.

  12. 12

    i don’t eat meat, but i saw the winner making this on food network. it seems to have gotten some good reviews. seems like a lot of work though.
    The Berkeley Burger

  13. 13

    It looks so delicious
    Thank for sharing

  14. 14

    Usually I’m just a lurker here but I had to post. I really like Peanut Butter on a hamburger. I know, I know, everyones first instinct is grosssss, but it is really, really good.

  15. Hmm I was thinking avo-bacon burger, though I do find spicy black bean burgers with Ton-katsu sauce and ketchup really good too.

  16. 16
    Nicole Beckstrand

    For my meat, I use my meatloaf “recipe,” which is a lb of lean, ground beef, egg, bread crumbs, onion soup mix, a little water, some shredded italian blend cheese. For topping, some sweet green tomato relish is OUTSTANDING — and it’s my secret ingredient in devilled eggs, too, oddly enough —
    11 c. coarsely chopped green tomatoes
    4 c. chopped red and green peppers
    2 c. chopped onion
    3 c. vinegar
    6 c. sugar
    1 tbsp. mustard seed
    1 tbsp. celery seed
    4 tbsp. pickling salt

    Mix tomatoes, onion, pepper and salt, let stand 1 hour. Drain well and add remaining ingredients (tie spices in cheesecloth). Bring to a boil and simmer 20 minutes. Pour into sterilized jars and seal. Process in boiling water bath 20 minutes — I make a bunch to last the summer.

  17. 17
    Nicole Beckstrand

    Also, not a burger, but a grill recipe — you should give this spice blend away on your Web site — wanted to share before I forget — I rubbed buffalo tri tip roasts with Simmie J’s dry rub and left it on indirect LOW heat on grill for about 2 1/2 hours, or until the meat reached 135 and let rest for 15 minutes before slicing. It was TOTALLY AWESOME!! We made sandwiches out of it served w/bbq sauce or prepared horseradish sauce and it was a huge hit at a party.

  18. 18

    I love a sweet and simple burger: bbq sauce & sharp cheddar cheese. 🙂

  19. 19

    Thickly slice onions, brush with olive oil, and grill with your burgers. My 14 year old son ALWAYS puts Sweet Baby Rays on his burgers. He got hooked when we lived in Chicago when you could only find it there.

  20. 20
    Jane Maynard

    wow! so many fantastic ideas! thank you everyone! and if you still have more ideas, keep it coming! 🙂

  21. 21
    Kim M

    Our favorite is avocado and grilled mushrooms, with mustard. Simple, but so good.

  22. 22
    Karen B.

    dude, that’s my burger in the pic. My burger feels so exploited…and I feel, well, hungry for my burger.

  23. 23

    This totally reminds me of being in Brazil. At all the mom & pop ‘fast food’ places, they offered burgers. I can’t remember what they called them, but I DO remember the X Tudu (Pronounced Sheesh Toodoo). Mmmm, translation, Cheese Everything. It was always different, but there’d be bacon, peas, corn, almost always an egg, tomato, ham. . . My favorite though was biting into what was essentially a cheeseburger and peas.

  24. 24

    fresh crumbly blu cheese and an onion ring:) slurp!

  25. Finally posted my recipe for Blue Cheese Balsamic Burgers. These are so good!

  26. 26

    try horseradish and ketchup aka shrimp cocktail sauce. MMMMMM

  27. 27
    Brandy R.

    I like to add a slice of pineapple, with some teryaki sauce. Also, I’ve had it with crumbled blue cheese, YUMMM.

  28. 28

    How about this:

    Mushrooms in sourcream:

    Saute sliced onions + shallots + minced garlic together until caramelized and slightly brown, add a mix of sliced crimini + 1 large portabello mushroom (or whatever mushrooms, so long as they are not white button), cook until the mushrooms are soft, mix in sour cream and lemon juice, and this extremely delicious and extremely rich mixture can be used to top hamburgers, also just directly on toast for a light lunch, or as a topping for steak or instead of duxelles in beef wellington. This mushrooms in sourcream are a Russian classic and are so very perfect.

  29. 29

    A variation for hamburgers (not topping):

    This is my adaptation of an Azerbaijani (middle-Eastern) classic:

    ground beef
    GRATED onion (not chopped – the chunks never do the job)
    minced dill and cilantro
    a clove of garlic, pressed

    roll into sausages with your hands about 3-4″ long and 1″ thick. Grill until beautifully red on all sides (does this even make sense?)

    pour a garlic-yogurt sauce (1 clove pressed garlic in 2 C plain yogurt) over them when you serve them, and serve them with the Russian fried potatoes here:

    My other take on hamburgers/toppings:

    My husband and I shoot at least a couple of deer between the two of us, and so I have lots of venison to play with. Venison/beef patties if you ever lay your hands on such a thing:

    2 parts ground venison
    1 part ground beef
    grated onion/minced cilantro/dill/pressed garlic

    Saute in a pan or grill, then stuff inside pita bread (I always used to make it homemade) with the aforementioned garlic-yogurt sauce/sliced tomatoes/pickles cut into thin strips/fresh cukes cut into thin strips if available (I rarely buy those out of season) and the fried potatoes above.

  30. 30

    I agree with Britt. I like peanut butter on my cheeseburgers – along with lettuce, tomato, onion, pickles and ketchup/mustard.

Leave a comment