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Build a Better Burger!!!!

I'm always searching for different condiments to put on burgers. Looking for a sweet red tomato relish recipe to top my burger with. Some of the ones I have looked at were marginal at best or didn't excite my taste buds. Since this is about burgers.... What is the best toppings you ever had on a burger????

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  1. Horseradish Mayonnaise....

    1. Blue cheese!

      1. I find that caramelized onions will generally improve any burger.

        1. Pimento cheese is much better on burgers than it is on sandwiches, IMO. And it's pretty dam' good.

          2 Replies
          1. re: Perilagu Khan

            @:Khan. I tried Pimento several months ago, and you are right. It is better on a burger than a sandie. I also added bacon and roasted Hatch Green Chilis. Amazing!!!! Absolutely amazing!!!!

            1. re: tseptember

              Good man! (or woman) I put a special spice rub (It's called Cowbell Hell) on my PC burgers and mold the patties around a disc of steak butter. Somewhat tasty if I do say so mysel'.

          2. Check this out!
            http://www.youtube.com/watch?v=kd-yZp...

            1. plenty to sink your teeth into here:
              http://chowhound.chow.com/topics/838069
              http://chowhound.chow.com/topics/774576
              http://chowhound.chow.com/topics/539278
              http://chowhound.chow.com/topics/764757

              4 Replies
              1. re: goodhealthgourmet

                :-D ghg to the rescue!

                1. re: goodhealthgourmet

                  We can always count on GHG to come swooping in with her bevy of links to old threads :) Before I even see the SN I know it's her :)

                  1. re: kubasd

                    LOL! You and me both, kubasd. The CH Google-Fu is strong in that one. :-)

                    1. re: kubasd

                      bahaha! you girls are cracking me up :)

                  2. Mushroom ketchup

                    1 Reply
                    1. re: rob1234

                      I use Del Monte Hamburger Relish (red colored). if I don't use that, I'll use Ken's Steak House Thousand Island Dressing or Cains Sweet Pepper Relish.

                    2. For a half kilo of ground beef I will add 6+ thai chilies sliced finely. I prefer a little zing in the patty itself.

                      1. I was so not expecting to love this crazy arse topping but there's a local 25 Burgers that serves a customer creation: Mac and cheese burger. It's a large beef patty, a block of prepared mac and cheese, served on a soft Florida bun spread with cheese whiz. The mac and cheese holds its shape as it's grilled; a real crusty, goopy combo and goes down so incredibly well with a vanilla shake. For me it's a major splurge (like once or twice a year kinda eating) but man, superb!

                        2 Replies
                        1. re: HillJ

                          That sounds just nutty enough to be good.

                          1. re: Perilagu Khan

                            Oh it's so good that I break a few of my own rules to enjoy it!

                        2. I watched today my taped episodes of CC and ATK from the weekend, and one of them was on burgers. The sauce they made intrigued me, although I might try making it without the Worchestershire sauce (personal preference). It had mayo, garlic, shallots (i think), soy sauce.... if you look up ATK pub-style burger sauce you will get the ingredients.

                          Personally I go one of two ways: either mayo, lettuce (green leaf for crunch), sliced white onion, and tomato. OR caramelized onions, avocado, a fried egg, cheddar cheese, fried onion straws, and a spicy mayo (I love cholula mixed with mayo).

                          1. for me, toppings are a package deal. they all work with each other. my ideal burger is homemade aioli with extra lemon and just a little bit of horseradish, spread thin on both sides of the bun, with arugula on top and caramelized WHITE onions and jalapenos on bottom. don't use yellow onions! they taste different. if you cook the jalapenos down with the onions your left with very little spice but plenty of that back-of-the-throat sensation that i crave jalaps for.

                            1 Reply
                            1. re: studbike

                              I've gotta try that!

                            2. one time i made a sun-dried tomato and bacon jam and jarred it for christmas presents. i got rave reviews about it, and the burger that i used my leftovers on i have to admit was really awesome. with some good melty cheese and a fried egg, on a fresh made pretzel bun, it was even better.

                              2 Replies
                              1. re: mattstolz

                                I feel like I need that recipe!

                                There was this lovely bacon tomato sauce that our favorite restaurant used on calamari but sadly they rotate menu items and it is gone for now. Would have been great on a burger.

                                1. re: melpy

                                  i adapted it from this recipe:

                                  http://www.jasonandshawnda.com/foodie...

                                  but subbed the white sugar for brown (and probably added an extra tablespoon or two), and added about 3-4 thick slices of bacon at the beginning. I also used a couple of canned san marzanos to stretch it a little. it really was delicious. my brother just requested it again yesterday for his birthday. i think part of the trick was that i had the pan a little bit too hot when i added the sundried tomatoes at first, and they were SO CLOSE to burnt... gave it an extra kick of smoky flavor that was perfect for burgers, sandwiches, grilled cheese... pretty much anything we could put it on until the jar ran out.

                              2. For me this qualifies as one of the best toppings I've ever had AND what I think is a great tomato relish recipe.
                                Tomato Chutney: http://www.epicurious.com/recipes/foo...
                                It also completely rocks a BLT or egg sandwich.

                                I made a couple of quarts of accidentally extra thin cut spicy dill pickle slices last summer, and wow--they turn out to be superb on a burger even though I am normally not a pickle-on-burger kind of girl.

                                My default topping is a pile of sauteed mushrooms and aged cheddar. I'm also a huge fan of blue cheese and avocado. Extra mayo.
                                I also discovered the allure of a thin patty on a really squishy bun. There's something about a thin-and-not-overcooked homemade burger that completely hits the spot.

                                3 Replies
                                1. re: splatgirl

                                  Agreed on the thin patty. The classic Texas burger is built more like a pancake than a pork butt and that's the way I prefer 'em.

                                  1. re: splatgirl

                                    Had homemade sauce for hamburgers etc. (even added it to curry) - during peak we would have lots of tomatoes / day ripen so had to something with them :o

                                    Tomato Chili Sauce

                                    Ingredients

                                    4 cups tomatoes
                                    2 onions, diced
                                    2 sweet red bell peppers, diced
                                    1 celery stalk, diced
                                    hot red chilies, diced, to taste
                                    3/4 cup sugar
                                    1/2 teaspoon black pepper powder
                                    1 teaspoon ground cloves
                                    1 teaspoon ground nutmeg
                                    1 teaspoon cinnamon powder
                                    1 teaspoon ground allspice
                                    1 tablespoon salt
                                    1 cup vinegar

                                    Method

                                    Bring tomatoes to a boil then simmer for an hour. Add onions, red bell peppers and celery then simmer for 35 minutes. Drain juice and freeze. The juice can be used for drinks and/or soup base. Add red hot chilies then simmer for 10 minutes. Add spices and vinegar then boil for 10 minutes. Pour into hot sterilized jars and seal.

                                    1. re: cacruden

                                      Probably would have to be adjusted depending on tomatoes juiciness. Probably would be more accurate if tomatoes were measured after draining :o

                                  2. Recently?

                                    It's been Berbere Sauce. http://chowhound.chow.com/topics/842988