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  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings
  • Ultimate Burger Toppings

Ultimate Burger Toppings

Food | June 26, 2018 | Nik Manojlovich
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Turn your next patty party into a burger extravaganza with our ULTIMATE BURGER TOPPINGS. There’s something delicious in the works!

Our ULTIMATE BURGER TOPPINGS always get rave reviews. We’re hoping you check out this story and immediately think, “Hey, I can do that”. These ideas are so easy to replicate and so amazing, we know you’ll serve them again and again.

Before we get into the delicious details, a reminder to BOOKMARK this page for future reference. Another great way of keeping this recipe close at hand is to PIN it to one of your PINTEREST boards. Lastly, don’t forget to SHARE these great ideas with your friends and family; they’ll enjoy them too.

Burgers, whether the meat, seafood or vegetarian variety, are always well received and we often serve them up with the standard ketchup, mustard and relish, lettuce, tomato and maybe a piece of cheese. As good as that always sounds, we’re offering five new ideas that only require a tiny bit of effort and a few choice ingredients. The result are ULTIMATE BURGER TOPPINGS that make for a more memorable meal.

Before we embark on this adventure, a quick chat about the two components of this classic – burgers and buns.

THE BURGERS – We used store-bought beef patties for the production of this story to keep things less complicated. That said, if you’d like to make your burgers from scratch, head HERE to check out our juicy homemade burger recipe. Also, feel free to swap out the beef patties for your favourite alternate, whether chicken, turkey, lamb, fish or vegetarian patties – our toppings taste equally as good on any of them. We suggest cooking burgers on a hot grill, about 500°F.

THE BUNS – Those of you with kids in your midst know the preferred bun of choice is white and studded with good ol’ sesame seeds. Thankfully there are also a slew of additional options from whole wheat and multigrain to brioche and gluten-free. We’ll leave your bun choice to you, but do try our suggested presentation of toasting your buns, and if you’d like an even richer taste to your burgers, add a tiny swipe of butter too.

Here then are our five suggestions for the ULTIMATE BURGER TOPPINGS. Note: each provides enough topping for four burgers.

TROPICAL SPLENDOR – This topping gets top marks for its combination of salty and sweet, all thanks to slices of pineapple and jalapeño peppers brushed with soy sauce. Top the whole thing off with a creamy slaw of cabbage and kale and you have an instant tropical taste sensation.

LE FRENCH – Our French topper is rich in flavour. Before heading to the grill, you’ll need to first caramelize some sweet onions with fresh thyme. Sound familiar? Think FRENCH ONION SOUP. Right before the burger comes off the grill, we enhance it with Emmental cheese and then swipe the top of each bun with Dijon mustard. Trés magnifique.

THE ITALIAN JOB – Going Italian on your burger is surprisingly simple. We prepare a simple bruschetta-like mixture using vine-ripened tomatoes, garlic and basil that gets spooned into a grilled Portobello mushroom cup oozing with provolone cheese. This topping is especially wonderful on veggie burgers too.

CONEY ISLAND – The idea for this soon-to-be classic burger option is all thanks to one of our most popular posts, CONEY ISLAND HOT DOGS. The end result is like an all-in-one burger-hot dog combination – grilled bologna with spicy chili, chopped onion and yellow mustard. This one hits it out of the park.

OH, CANADA – No need to get fussy about this laid back taste sensation. The one challenge might be finding a homemade corn relish, but once you do just grill up some peameal bacon, place it on your burger, melt Canadian marble cheddar on top and Bob’s your uncle, eh?

Of course we have a few suggestions on what to serve with the burgers – our most requested salads will go perfectly and if you’ve never made them, here’s your chance. Try our WARM BEAN SALAD, WARM POTATO SALAD, and if time is of the essence, click HERE to watch a 1-minute video on how to make our SIMPLE SALAD. Any and all will be well received.

ULTIMATE BURGER TOPPINGS are just that, ‘nuff said!

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Ingredients & Amounts

  • For the burgers and buns:
  • 4 beef hamburger patties
  • 4 hamburger buns
  • butter for the buns, optional
  • For the Tropical Splendor Topping:
  • 4 slices of fresh pineapple
  • 2 jalapeño peppers, halved and seeded
  • 2 tablespoons of soy sauce, for brushing on the pineapple and jalapeño
  • 1 cup of kale, cabbage and red cabbage slaw
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of mirin
  • 1 tablespoon of sesame oil
  • 1 teaspoon of soy sauce
  • For Le French Topping:
  • 2 tablespoons of butter
  • 1 sweet white onion, thinly sliced
  • 1 tablespoon of fresh thyme
  • a pinch of salt to taste
  • 8 slices of Emmental cheese
  • 4 teaspoons of Dijon mustard for the buns
  • For the Italian Job Topping:
  • 4 Portobello mushrooms
  • ½ cup of provolone cheese, grated
  • 6 vine-ripened tomatoes, seeded and chopped, about 2 cups
  • 3 cloves of garlic, finely chopped
  • 6 fresh basil leaves, finely chopped
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • salt and pepper to taste
  • For the Coney Island Topping:
  • 4 slices of bologna, about ¼" thick
  • 1 cup of spicy beef chili
  • ½ cup of white onion, finely chopped
  • yellow mustard, to taste
  • For the Oh, Canada Topping:
  • 8 slices of peameal bacon
  • 8 slices of Canadian marble cheddar
  • ¼ cup of homemade corn relish

Instructions

  1. For the Tropical Splendor Topping – Place the vegetable slaw, mayonnaise, mirin, sesame oil and soy sauce into a small bowl and toss to combine. Cover and refrigerate until use. Place pineapple and jalapeño peppers onto grill and brush with soy sauce each time you flip them. Cook until soft and tender. To assemble: place burger on toasted bun. Add the grilled pineapple slice and one of the grilled jalapeño halves. Top with a generous mound of vegetable slaw and serve.
  2. For the Le French Topping: Melt butter in a small saucepan on medium-high heat. Add onions, thyme and a pinch of salt before reducing heat to low and simmering, stirring occasionally until onions are caramelized, about 20 minutes. Remove onions from heat and reserve until served. Once burgers are cooked, melt 2 slices of cheese on each burger. To assemble: place burger on toasted bun. Add a helping of the caramelized onion. Add a swipe of Dijon mustard to the top half of each bun and serve.
  3. For the Italian Job Topping: Place tomatoes, garlic and basil into a small bowl. Add oil and vinegar, stir and then balance flavours with a sprinkle of salt and pepper. Cover and refrigerate until use. Pop the centre stems away from the mushrooms and gently scoop the gills away from their undersides. Place mushrooms onto the grill, open side down, and grill for a few minutes. Flip and repeat, grilling mushrooms until they are slightly soft. With open side up, add a handful of cheese and melt. To assemble: place burger on toasted bun. Add grilled mushroom and top with a few spoonfuls of the tomato mixture.
  4. For the Coney Island Topping: Warm chili on a low setting in a small pan. Place slices of bologna onto grill and cook for a few minutes before flipping to cook the other side. To assemble: place burger on toasted bun. Add the grilled bologna followed by a generous helping of the warmed chili and a sprinkle of chopped onions. Top with a squeeze of yellow mustard and serve.
  5. For the Oh, Canada Topping: Place slices of peameal bacon onto grill and cook for maybe 1 minute, then flip and repeat on other side. Transfer the slices onto the cooked burger and top with two slices of cheese on each, melting over the burgers. To assemble: place burger/bacon/cheese stack on toasted buns, add a few spoons of the homemade corn relish to each and serve.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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