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ideas for interesting/gourmet HAMBURGER toppings!

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  • annb Jul 3, 2006 06:00 PM

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
2) avocado
3) cucumbers
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!

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  1. Not for tonight since it takes at least a few weeks to mellow, but my favorite burger topping is a spicy homemade corn relish. And thanks for reminding me. Now that corn season is about upon us, time to put up another batch.

    1. My favorite is lamb burgers (all lamb, or beef and lamb) with cumin mixed in and mint leaves intead of lettuce. You could try without the lamb and see how you like the cumin and mint.

      1 Reply
      1. re: Pei

        I've made lamb burgers with some zaatar, very finely chopped onions, and chopped parsley mixed in. Serve with a little yogurt sauce.

      2. Chipotle Mayo.
        Fried Eggs.
        Canadian Bacon.
        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.

        Enjoy
        DT

        1. 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.
          Other thoughts:
          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.
          Pesto.
          Romesco.
          Tropical salsa (papaya, mango, roasted poblano peppers, mint, etc.)

          1 Reply
          1. re: Aaron

            That actually sounds very promising: kind of like foie gras with jam or popcorn with truffle oil. High brow/low brow combos really amuse and entice me.

          2. 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.

            1. olive tapenade, fresh spinach, grilled corn relish, and guacamole are what I like to put on my burgers, although not all at once!

              1. Roasted beets are a fav.

                Pickle them after the roasting if you are bored.

                Pickled onions, in thin slivers.

                As many jalepenos as you can stand.

                Roasted peppers.

                1. Bleu cheese, in chunks or even just dressing. Also onions or mushrooms sauteed in butter until they're mushy.

                  1. Your question reminds me of a special on a gourmet hamburger cook-off that I saw on food tv. I found the link to the winning recipes:

                    http://buildabetterburger.sutterhome....

                    And who knows? If you develop one you really love, you can enter a future contest!

                    1. Kimchee

                      1. 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.

                        1. 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.

                          1. 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

                            2 Replies
                            1. re: Biggie

                              Biggie, my brother calls that a "pocket of love".

                              1. re: Biggie

                                That would be tzatziki (tuh-zee-kee).

                                DT