Masthead

50 Burger Toppings


Photos by Ryan Dausch Food styling: Jamie Kimm Prop styling: Karin Olsen
5 min
Above Image | Cheeseburger with Avocado-Broccoli Slaw, No. 48

Jamaican Jerk Mustard
Mix ¼ cup each yellow mustard and mayonnaise with 2 grated garlic cloves, 1 finely chopped scallion, 2 teaspoons chopped thyme, ¼ habanero (seeded and minced), 1 teaspoon kosher salt and ½ teaspoon each pepper, onion powder, ground ginger and ground allspice.
Mustard Steak Sauce
Combine ¼ cup ketchup with 3 tablespoons yellow mustard, 1 tablespoon mayonnaise, 2 teaspoons each steak sauce and Worcestershire sauce and a dash of hot sauce.
Curry Ketchup
Heat 2 teaspoons vegetable oil in a small saucepan over medium heat. Add 1 teaspoon curry powder, ½ teaspoon hot paprika and ½ teaspoon chili powder; cook, stirring, until toasted, 20 seconds. Mix with ½ cup ketchup and 1 teaspoon each Worcestershire sauce and honey.
Spicy Cocktail Sauce
Mix ½ cup chili sauce (such as Heinz) with 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce and ¼ teaspoon hot sauce.
Pineapple Mayonnaise
Combine ½ cup mayonnaise with ¼ cup canned crushed pineapple (drained), 1 teaspoon each lime juice and finely chopped cilantro and ½ teaspoon each kosher salt and pepper.
Spicy Lime Mayonnaise
Mix ½ cup mayonnaise with ¼ cup gochujang (Korean chile paste), 1 tablespoon lime juice and a pinch of salt.
Ranch Mayonnaise
Puree ¼ cup each mayonnaise and sour cream in a blender with 2 tablespoons each chopped dill, parsley, chives and pine nuts, 1 tablespoon white vinegar, 1 garlic clove and ½ teaspoon each kosher salt and pepper.
Yogurt Feta Sauce
Mash ½ cup each crumbled feta and plain whole-milk yogurt with 1 grated small garlic clove and ½ teaspoon grated lemon zest; season with salt and pepper. Stir in 2 tablespoons chopped dill.
Olive Relish
Pulse ¾ cup pitted green olives in a food processor with 1 grated garlic clove, 2 tablespoons olive oil, 1 tablespoon each capers and fresh parsley, ½ teaspoon lemon zest and 1 teaspoon lemon juice; season with salt and pepper.
Spicy Pepper Relish
Pulse 1 chopped red bell pepper in a food processor with 1 halved Fresno chile, 1 garlic clove, 1 tablespoon cider vinegar and 1 teaspoon kosher salt until finely chopped. Refrigerate at least 1 hour.
Grilled Kimchi Relish
Grill 1½ cups drained kimchi (reserve 2 tablespoons brine) over medium-high heat, turning, until charred, 1 minute. Chop and combine with 1 chopped scallion, 1 grated garlic clove, 1 teaspoon sesame oil and the reserved kimchi brine.
Middle Eastern Chickpea Relish
Finely chop ½ cup canned chickpeas (drained and rinsed) into a chunky paste. Mix with 2 tablespoons each olive oil, chopped black olives, chopped parsley and toasted pine nuts, 1 tablespoon each lemon juice and minced preserved lemon and 1 teaspoon za’atar spice blend.
Barbecue Sauce
Simmer ½ cup ketchup with 3 tablespoons brown sugar, 1 tablespoon each yellow mustard, cider vinegar and Worcestershire sauce, 1 grated garlic clove, ½ teaspoon kosher salt and ¼ teaspoon each smoked paprika, cayenne and black pepper until thickened, 10 to 12 minutes.
Coffee Barbecue Sauce
Make Barbecue Sauce (No. 13), omitting the cayenne and adding ⅓ cup strong brewed coffee and 1 tablespoon molasses. Simmer 12 to 15 minutes.
Ginger-Hoisin Barbecue Sauce
Sauté 1 finely chopped scallion and 1½ teaspoons grated peeled fresh ginger in vegetable oil until softened, 1 minute. Mix with ¼ cup barbecue sauce (use store-bought or see No. 13) and 2 tablespoons hoisin sauce; season with salt and pepper.
White Barbecue Sauce
Combine ½ cup mayonnaise with 3 tablespoons horseradish, 1½ tablespoons cider vinegar, 1½ teaspoons sugar, ½ teaspoon each kosher salt and pepper and a pinch of cayenne.
Mustard-Pepper Cream Sauce
Whisk ½ cup sour cream with 1 tablespoon each chopped chives and grainy mustard, 1 teaspoon each champagne vinegar and coarsely ground pepper and a pinch of salt.
Curried Mango Sauce
Combine ¼ cup each mango chutney and mayonnaise with 2 tablespoons sour cream, ½ teaspoon curry powder, ¼ teaspoon kosher salt and a pinch each of smoked paprika and pepper.
Gruyère Onions
Sauté 1 sliced large onion with ½ teaspoon each kosher salt and pepper in 3 tablespoons olive oil over medium heat, stirring occasionally, until browned, 25 minutes. Add ¼ cup shredded gruyère cheese, 2 tablespoons sherry, 1 tablespoon water and 2 teaspoons chopped thyme. Cook, stirring, until the cheese melts.
Worcestershire Onions
Sauté 1 sliced large onion with ½ teaspoon each kosher salt and pepper in 3 tablespoons olive oil over medium heat, stirring occasionally, until browned, 25 minutes. Add 2 tablespoons Worcestershire sauce and 1 tablespoon water. Cook, stirring, 30 seconds.
Cajun Onion Straws
Soak 1 halved and thinly sliced sweet onion in buttermilk, 1 hour. Mix 1 cup flour, 1 tablespoon each cornmeal and Cajun seasoning and 1 teaspoon kosher salt. Drain the onion; dredge in the flour. Working in batches, deep-fry in 370˚ vegetable oil until golden, 3 to 4 minutes. Drain on paper towels. Season with Cajun seasoning and salt.
Garlic–Miso Sauce
Cut 1 head garlic in half crosswise; put on a sheet of foil. Drizzle with olive oil and season with salt and pepper; wrap in the foil. Roast at 350˚ until tender, 45 minutes. Let cool; squeeze the garlic out of its skin. Mash with 2 tablespoons each mayonnaise and white miso paste, 1 tablespoon water and ½ teaspoon each sesame oil and brown sugar.
Bourbon Bacon Jam
Sauté 6 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until crisp, 15 minutes. Add 1 chopped small red onion and 2 chopped garlic cloves; sauté until tender, 5 minutes. Add ⅓ cup cider vinegar and 2 tablespoons each brown sugar, bourbon and water; simmer until the liquid is almost evaporated, about 15 minutes. Season with pepper.
Honey Mustard–Glazed Bacon
Place 8 bacon slices on a wire rack set on a rimmed baking sheet; bake at 375˚ until just starting to crisp, 12 to 14 minutes. Brush both sides with honey mustard; sprinkle the tops with coarsely ground pepper. Bake until crisp, 12 more minutes.
Sugared Pecan Bacon
Place 8 bacon slices on a wire rack set on a rimmed baking sheet; sprinkle with a mix of 2 tablespoons each dark brown sugar and ground pecans. Bake at 400˚ until crisp, about 20 minutes.
Lemon-Pepper Bacon
Place 8 bacon slices on a wire rack set on a rimmed baking sheet; sprinkle with a mix of 1 tablespoon each grated lemon zest and coarsely ground black pepper. Bake at 400˚ until crisp, about 20 minutes.
Bacon Peanut Butter
Combine ⅓ cup crunchy peanut butter with 3 crumbled cooked bacon slices, 1½ teaspoons brown sugar and a pinch of cayenne.
Spicy Blue Cheese Butter
Mash 3 tablespoons softened butter with 1 tablespoon chopped chives; season with hot sauce and salt. Stir in ¼ cup crumbled blue cheese.
Buffalo Butter
Make Blue Cheese Butter (No. 28), using 2 tablespoons Buffalo-style hot sauce (such as Frank’s RedHot). Stir in 2 tablespoons finely chopped celery.
Peruvian Pepper Sauce
Sauté 1 chopped small onion, 3 sliced garlic cloves and a pinch of salt in 2 tablespoons coconut oil over medium heat until lightly browned, 10 minutes. Cool 5 minutes. Puree in a food processor with ⅓ cup ají amarillo paste (Peruvian chile paste), 2 tablespoons rice vinegar, 1 teaspoon brown sugar and ½ teaspoon kosher salt.
Green Chile Sauce
Pulse one 4-ounce can whole green chiles (drained) in a food processor with ¼ cup fresh cilantro, 1 sliced scallion, 1 tablespoon lime juice, 1 teaspoon honey, ½ teaspoon kosher salt and a pinch of dried oregano. Season with salt, pepper and green hot sauce.
Chipotle Black Bean Sauce
Puree 1 cup canned black beans (drained and rinsed) in a food processor with 1 tablespoon sour cream, 1 chipotle chile in adobo, the juice of ½ lime and ½ teaspoon each ground cumin, smoked paprika and kosher salt.
Sriracha Rémoulade
Combine ½ cup mayonnaise, 1 tablespoon each Sriracha, grainy mustard, ketchup and horseradish, 2 teaspoons yellow mustard, 2 minced gherkins, ½ grated garlic clove and ¼ teaspoon each kosher salt and pepper.
Grilled Pineapple Salsa
Brush ½ sliced pineapple (peeled and cored), ½ sliced small red onion and 1 poblano pepper with vegetable oil. Grill over medium-high heat, turning, until charred, 3 to 5 minutes for the pineapple and onion and 10 minutes for the poblano. Peel and seed the poblano. Chop the pineapple, onion and poblano and toss with 1 chopped tomato, 2 tablespoons chopped cilantro and the juice of 1 lime; season with salt, pepper and hot sauce.
Fried Dill Pickles
Whisk ¼ cup each cornmeal and cornstarch with a pinch of cayenne. Toss 24 dill pickle chips with 1 teaspoon cornstarch; dip in 1 lightly beaten egg, then dredge in the cornmeal. Fry in 2 inches 375˚ vegetable oil until golden, about 3 minutes. Remove with a slotted spoon and drain on a rack.
Squash Pickles
Toss 1 thinly sliced yellow squash and ½ thinly sliced shallot with 1 tablespoon kosher salt in a colander; let drain 15 minutes. Rinse, squeeze dry and transfer to a small bowl. Bring 1 cup cider vinegar, ⅓ cup sugar, ½ teaspoon each turmeric and mustard powder and a pinch of celery seed to a boil in a small saucepan; pour over the squash mixture. Let cool. Refrigerate 2 hours.
Pickled Carrots and Cucumbers
Combine 1 shredded large carrot, ½ seedless cucumber (cut into 3-inch matchsticks), 1 halved garlic clove and 4 dill sprigs in a medium bowl. Bring 1 cup white vinegar, ¾ cup water and 1 tablespoon each kosher salt and sugar to a boil, stirring, until dissolved; pour over the vegetables. Let cool. Refrigerate 2 hours.
Charred Corn and Tomatoes
Cut off the kernels from 1 ear of corn; toss with ¾ cup grape tomatoes and 2 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Broil, stirring occasionally, until charred and tender, 5 minutes. Let cool. Combine with 1 tablespoon rice vinegar, 1 sliced scallion and ½ tablespoon each chopped mint and cilantro.
Italian Salsa Verde
Pulse 1 cup each fresh parsley and basil, 1 tablespoon capers, 2 anchovies, 2 garlic cloves, ½ teaspoon each sugar, red pepper flakes, lemon zest and dijon mustard and a pinch of salt in a food processor. Slowly pulse in ½ cup olive oil.
Italian Pimiento Cheese
Combine ½ cup shredded Italian cheese blend with 2 ounces softened cream cheese and 2 tablespoons each mayonnaise and chopped hot cherry peppers; season with hot sauce.
Herbed Frico
Divide ⅔ cup shredded parmesan cheese into four 4-inch circles on a silicone mat–lined baking sheet. Sprinkle with Italian seasoning. Bake at 350˚ until golden and crisp, about 10 minutes. Let cool on the baking sheet.
Pepper Jelly Brie
Combine ½ cup brie cheese spread with 1 tablespoon hot pepper jelly, 1 teaspoon chopped thyme and a pinch of salt.
Mustard Beer Cheese
Heat ⅓ cup beer with 1 tablespoon butter, 1 teaspoon mustard powder and a pinch each of salt and pepper in a small saucepan over medium-low heat until steaming. Gradually whisk in 6 ounces grated white cheddar until smooth. Whisk in 1 egg yolk; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1 tablespoon grainy mustard.
Nacho Cheese Spread
Microwave 8 ounces cubed processed cheese (such as Velveeta) until melted and smooth, about 2 minutes. Stir in 2 tablespoons each pico de gallo, chopped pickled jalapeños, sliced black olives and scallions and 1 teaspoon chili powder.
Chinese Five-Spice Fried Eggs
Heat 2 teaspoons sesame oil in a large skillet over medium heat. Stir in ½ teaspoon Chinese five-spice powder. Crack 4 eggs into the skillet and fry, without flipping, until the whites are set but the yolks are still runny, about 4 minutes. Drizzle the eggs with 4 teaspoons each soy sauce and honey and cook, swirling the pan, until the sauce is sticky, 10 to 20 seconds. Season with salt and pepper.
Sausage and Peppers
Sauté 1 chopped red bell pepper, 1 chopped onion and 1 minced garlic clove in olive oil, 5 minutes. Add 2 crumbled hot Italian sausages (casings removed) and brown, 3 minutes. Add 2 tablespoons red wine and simmer until the liquid evaporates. Add 1 cup marinara sauce and ¼ teaspoon dried oregano. Simmer until thickened, 3 minutes. Stir in 2 tablespoons chopped parsley.
Thai Coleslaw
Whisk 2 tablespoons lime juice with 1 tablespoon each brown sugar and fish sauce and 1 grated small garlic clove. Stir in 2 cups coleslaw mix, ½ chopped jalapeño and ¼ cup each chopped salted peanuts, cherry tomatoes, mint and cilantro. Let sit 15 minutes.
Avocado-Broccoli Slaw
Toss 2 cups broccoli slaw mix with 1 diced small avocado, 3 thinly sliced radishes, 1 cup sprouts, 1 thinly sliced scallion and 2 tablespoons each salted sunflower seeds, white wine vinegar and olive oil; season with salt and pepper.
Muffuletta Olive relish
Pulse ½ cup each mixed pitted green and black olives and spicy giardiniera (drained) in a food processor with 1 tablespoon each olive oil, red wine vinegar, fresh parsley and capers, 1 minced garlic clove, 1 sliced scallion and 1 teaspoon dried oregano until chunky; season with salt. Thin with 1 more tablespoon olive oil.
Balsamic Mushrooms
Sauté 8 ounces sliced white mushrooms in olive oil over medium-high heat until browned. Add 2 minced garlic cloves and season with salt and pepper; sauté 1 minute. Add 1 tablespoon butter and 2 tablespoons balsamic vinegar and sauté until the mushrooms are glazed.

Each recipe makes enough for 4 burgers.