ideas for interesting/gourmet HAMBURGER toppings!
i'm grilling some plain ole hamburger patties tonight and need some great toppings -
one of my coworkers suggested a "spicy CA roll burger":
1) thin layer of sri-racha sauce + mayo
4) a little cream cheese
i don't know how that might taste. doesn't necessarily have to be so interesting - anything you've found to be a good combo, particular cheeses, etc. thanks so much!
Any cheese other than American or cheddar or Swiss. Get creative with it.
Grilled sliced Portabella.
Let's face it, you really can put anything on a burger. If it's not good, don't do it again. There are also people putting patties on Krispy Kreme donuts.
You're going to think I'm insane, but the best and most interesting burger toppings I've ever had were combined by a French neighbor who topped his burgers with large spreads of roquefort cheese and peanut butter...I really can't describe how fantastic it is, a true favorite of mine now.
Thinly sliced roasted beets and a spread of goat cheese mixed with basil and mint.
Hummus and roasted bell peppers.
Spicy tomato relish and guacamole.
Tropical salsa (papaya, mango, roasted poblano peppers, mint, etc.)
Many years ago we lived in Newport, Rhode Island, and I'll never forget the fabulous mint topping the Black Pearl restaurant put on the burgers. I've searched online for the recipe without success. Does anyone have knowledge as to how that fabulous topping is made? (I could probably figure it out now, I was not as experienced a cook then.)
I did find out it's still a feature of their burgers.
There is an old recipe for Santa Maria BBQ that my dad would make at home: salt, pepper, garlic and onion powders and sugar. The Sugar makes ALL the difference in the world for a juicy burger (seals the juice in). Once I added nutmeg and cinnamon and topped our burgers with tahini and hummus - fantastic!!
My husband's family takes two thin patties and puts blue cheese between the patties before cooking.
I made gorgonzola stuffed burgers last night, similar to those krissywats mentioned.
For about 2/3 lb ground sirloin I mixed in 1/2 a yellow onion, very finely diced, salt, pepper and about 1/2 t Penzey's cajun seasoning. Then divided the meat mixture into four thin-ish patties and sandwiched good crumbled gorgonzola in between, carefully sealing the edges. Chilled for a few hours. After bringing to room temp, I seared in a cast iron skillet.
these were some of the best burgers I've ever had. Really flavorful and delicious. While I think the burger itself was pretty darn good, I tried the last few bites topped with garlic sauteed spinach. Also a great variation.
for beef burgers, I mix the meet with some Montreal Steak Seasoning, then stuff the patty with crumbled bacon and danish blue cheese. Top with sauteed shallots and mushrooms, mesculin greens, more bacon, and aoli w/ a ton of black pepper mixed in.
I recently made a lamb burger that I mixed with oregano and crushed red pepper, then stuffed with feta cheese and chooped calamata olives. I topped it with with some of that cucumber/yogurt sauce that's served with gyros