54 Crazy-Delicious Burger Toppings You Need to Try
Burger toppings just got a whole lot more exciting. Fire up the grill, grab your spatula and get ready to wow ’em with these outrageously delicious ideas.
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
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
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
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
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
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
This Asian-inspired sauce from our Test Kitchen 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
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
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
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
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.
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
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
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
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
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