Lots of folks have secret recipes for home made hamburgers, or favourite places to get their patties. Having the best condiments is important, too. But we like to have fun with different burger toppers, particularly ones that can be made ahead for a relaxed time at the grill. For some excellent tips on preparing and grilling burgers, check out GrateTV's hamburger tips.
These all make enough for approximately 4 burgers. They can be all be made ahead and kept in the fridge.
Blue Cheese Spread
- 150gr (5.3 oz) Royal Blue Stilton
- 3 tsp grainy mustard, not a sweet variety
Make sure your cheese is well chilled so it’s firm. Take from the fridge and crumble into a small bowl. Add grainy mustard and mix together with a fork, mashing the mustard into the cheese a bit. Add more mustard if it’s not spreadable in texture. Cover and return to the fridge. Take the cheese out of the fridge and allow to warm up and soften at least 30 minutes before serving. Spread on a warm burger or bun. Great with beef, chicken or lamb burgers.
Asiago - Mushroom Topper
- 1 cup button mushrooms, cleaned and roughly chopped
- 1 clove garlic, minced
- 3 tsp grapeseed or virgin olive oil
- 150gr (5.3 oz) Asiago, grated (you could substitute Swiss)
- ½ tsp favourite dried herb (rosemary, thyme, oregano, parsley)
Heat the oil in a small sauté pan over medium-high heat. Add the chopped mushrooms and garlic. Sauté, turning often, until the mushrooms barely begin to soften. Transfer to a bowl and allow to cool completely. Stir in the grated Asiago and herbs. Cover and refrigerate until ready to serve. Pile on top of grilled burgers. Great with beef, chicken or lamb burgers, or sausages.
Hot Wing Burger Spread
- ½ cup (113gr) cream cheese, softened
- 1 Tbsp wing sauce (your favourite variety)
Mix the cream cheese and wing sauce very well until thoroughly combined. You can add more wing sauce to taste as long as it maintains a spreadable texture and doesn’t become runny. Cover and transfer to the fridge. Remove from fridge about a 20 minutes before serving. Spread on warm buns. Great with beef or chicken burgers or po' boys.
Greek Feta Topper
- 150gr (5.3 oz) Feta cheese, crumbled
- 1 Tbsp thick Greek style yogurt
- 1 tsp Tzatziki seasoning
- 1 Tbsp roasted red peppers, chopped (you could substitute hot peppers or sun dried tomatoes)
In a medium bowl, stir tzatziki seasoning into yogurt. Add crumbled feta and mash together with a fork until combined. Stir in chopped roasted red peppers. You want a texture that holds together a bit so add more yogurt if the mixture is too crumbly. Cover and keep in the fridge until ready to serve. Spread on grilled burgers or warm buns. It’s particularly good with chicken or lamb burgers.
- 1 cup good quality mayonnaise
- 3 Tbsp finely diced shallot
- 1 Tbsp truffle oil
- 1 tsp sherry vinegar
Combine all of the ingredients together in a small bowl. Keep covered in the fridge for up to two weeks. Great with chicken, fish, beef, or portobello mushroom burgers.
Chipotle Lime Mayo
- 2 cloves garlic, crushed
- ¼ cup fresh lime juice
- 3 egg yolks
- 1¼ cups olive oil
- 3 canned pickled chipotle peppers (or chipotles in adobo, drained)
- 1 tsp fine sea salt
- chopped fresh cilantro, to taste
In a blender, purée the garlic and lime juice. Blend in the egg yolks. With the blender running, slowly drizzle the oil into the mixture, allowing it to be completely emulsified (incorporated). Add the chipotles and salt, and blend until the peppers are blended in very well. Pour into a container with a lid and keep in the refrigerator until ready to use, up to 1 week. Before serving, stir in chopped cilantro, if desired. Use on chicken, salmon, tuna, or beef burgers.