54 Crazy-Delicious Burger Toppings You Need to Try

Take one all-American patty and load it up Hawaii-style by topping your burger with macaroni salad.

These burgers were a huge hit with our friends during football season. Regular mayo can easily be substituted for the garlic aioli if desired. —Melissa Pelkey Hass, Waleska, Georgia

If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey

I always have pearl onions on hand to add to stews and vegetable dishes—they're great pickled, too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts

Celery and blue cheese dressing help tame the hot sauce on this turkey burger recipe. For an even lighter version, pass on the buns and serve with lettuce leaves, sliced onion and chopped tomato. —Mary Pax-Shipley, Bend, Oregon

Take one all-American patty and load it up Alaska-style with cocktail sauce, lump crabmeat and a squeeze of lemon juice.

Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to assemble, making this a great weeknight sandwich. —Sue Ross, Casa Grande, Arizona

I make this tasty butter during the growing season and often freeze for later use. When veggies are sauteed in the herb-butter, the basil tastes as fresh as if it just came out of the garden. —Emily Chaney, Penobscot, Maine

Take one all-American patty and load it up Missouri-style with toasted ravioli and marinara sauce on top.

I just love these burgers! They're a big hit with kids and adults. I serve them with sliced green peppers, tomato and onion slices and a jar of crushed red peppers on the side for adults. Kids enjoy them best "as is." —Priscilla Gilbert, Indian Harbour Beach, Florida

My friends always request these tasty chicken burgers on the grill. I sometimes add olives to punch up the flavor! Try them with the mayo topping. —Angela Robinson, Findlay, Ohio

Take one all-American patty and load it up Pennsylvania-style with French fries, oil-and-vinegar coleslaw and tomatoes on thick-sliced Italian bread.

The secret to these burgers is the tangy mango chutney, but the arugula adds a special 'wow' to the plate. I get lots of compliments when I serve these at summer or fall cookouts. — Jeanne Lueders, Waterloo, Iowa

I'm in my eighties and still love to can my homegrown produce. I call this recipe "Summer in a Jar." The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan

What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. —Jo Davison, Naples, Florida

This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won’t want to go back to regular ketchup. —Jerome Wiese, Bemidji, Minnesota

Classic relish is made with cucumbers, but this sweet and tangy topper is packed with zucchini, peppers and onions. I use it on burgers, sandwiches and in any recipes that normally call for pickle relish. —Jyl Basinger, Cave City, Arkansas

Take one all-American patty and load it up New York-style with horseradish cream sauce, pastrami and mustard on rye bread.

Serve tangy pickled mushrooms alongside a steak, as an appetizer with picks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. —Taste of Home Test Kitchen

Take one all-American patty and load it up Texas-style with brisket on Texas toast. —Taste of Home Test Kitchen

This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy

On a whim, we mixed homemade jalapeno jam into ground beef patties, then topped the burgers with caramelized onions and tangy Gorgonzola cheese. Fabulous! —Becky Mollenkamp, St. Louis, Missouri

Toss this garlicky, rich pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. —Jaye Beeler, Grand Rapids, Michigan

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.—Melissa Obernesser, Utica, New York

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota

This tangy flavored butter offers a nice change from plain butter and gives a refreshing new taste to an ear of corn. When I serve this on the side during fresh corn season, the same question always gets asked—"What's in the butter that makes it so delicious?" —Margie Wampler, Butler, Pennsylvania

When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So, I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois

Take one all-American patty and load it up Iowa-style with fresh corn, Maytag blue cheese and pickle relish. —Taste of Home Test Kitchen

My family loves this relish and wants it on the table for every meal. My garden can barely keep up with demand.—Vivian Conner, Serbring, Florida

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

I finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania

We love chicken Parmesan and thought, "Why not make it a burger?" I like to use fresh mozzarella on these. I've also made the patties with ground turkey. —Charlotte Gehle, Brownstown, Michigan

The unique fruit and mayo combination puts this burger over the top. You can also substitute nectarines for the peaches. They're both delicious! —Charlene Chambers, Ormond Beach, Florida

Take one all-American patty and load it up Massachusetts-style with Boston baked beans and caramelized onions on slices of Boston brown bread.

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland

Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. —Taste of Home Test Kitchen

Making a flavored butter is very simple and will add a lot of flavor to your food. It will impress your guests and they will be asking for the recipe.—Taste of Home Test Kitchen, Greendale, Wisconsin

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. —Aysha Schurman, Ammon, Idaho

I wanted to make turkey burgers a lot more fun. On a whim, I added hoisin sauce, gingerroot and garlic. Now we eat them about once a week. —Ashley Gayle, Ellicott City, Maryland

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii

Take one all-American patty and load it up New Hampshire-style French Fries, cheese curds and gravy.

Instead of serving plain butter alongside an assortment of fresh breads, prepare this herb-laden whipped butter. —Taste of Home Test Kitchen

This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. —Rebecca Schwegman, St. Croix Falls, Wisconsin

Take one all-American patty and load it up Idaho-style with Kettle-style potato chips and onion dip.

You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

With fig puree and melted Gorgonzola, these Fig-a-licious Pork Burgers are almost a gourmet meal.—Mary Cannataro, Chicago, Illinois

We make weeknights fun with easy grilled turkey sliders. I like to serve them with tangy slaw on the side. —Trinity Saffer, Golden, Colorado

Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. —Priscilla Yee, Concord, California