While there’s certainly nothing wrong with a standard lettuce/tomato/onion-adorned burger, by the time you’ve made it midway through grilling season, you might be craving just a little more variety in the toppings department. Enter: This list of our all-time favorite burger embellishments. Whether you’re working with a beef, turkey, or salmon base, and whether you have five minutes or a few hours before burger building time, you’re sure to find your patty’s perfect match among these bright sauces, colorful relishes, and savory umami boosters.
What We’re Putting on Our Burgers This Summer
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For a creamy topping that also contributes tang, we pickled an unlikely candidate: avocado.
Here’s our method:
1. Combine ½ cup distilled white vinegar, ½ cup water, 1 tablespoon sugar, and 2 teaspoons table salt in medium bowl.
2. Whisk until sugar and salt are dissolved, about 30 seconds.
3. Submerge 1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick, in the liquid and refrigerate for at least 30 minutes or up to 2 hours.
4. Drain and pat dry before using.
For a burger topping that comes together quickly but packs a punch, look no further than this creamy, chile-spiked spread.
Here’s our method:
1. Combine 3 tablespoons mayonnaise, 3 tablespoons sour cream, 2 teaspoons minced canned chipotle chile in adobo sauce, 1 minced garlic clove, and ⅛ teaspoon salt in a bowl.
2. Cover and refrigerate for at least an hour.
The only thing better than bacon on a burger? Black-pepper-spiked bacon on a burger. While these savory strips are a standout paired with aged cheddar and our juicy pub-style burgers, it’s hard to think of a burger that wouldn’t be improved by its smoky spiciness.
Here’s our method:
1. Heat oven to 375 degrees.
2. Arrange 6 slices bacon on rimmed baking sheet and sprinkle with 2 teaspoons coarsely ground black pepper.
3. Place second rimmed baking sheet on top of bacon and bake until bacon is crisp, 15 to 20 minutes.
4. Transfer bacon to paper-towel-lined plate and cool.
Caramelized Onion Jam
Onion jam is a test kitchen favorite—its savory sweetness and rich color belie its simplicity, and its versatile flavor and thick, spreadable texture make it a delicious addition to any burger.
Grilled Scallion Topping
A dollop is all it takes to dress up your patty: This cross between a slaw and a sauce features smoky grilled scallions, tangy buttermilk, and cider vinegar. (Want an earthier, even more umami-forward take on this formula? Try the grilled shiitake mushroom version.)
Fried shallots deliver bursts of crunch and savory flavor, but they're easy to overcook and require constant stirring. We found a way to make the method foolproof and more hands-off: Frying the alliums in the microwave.
Spicy Red Pepper Relish
For acidity and added sweetness, we used equal parts white vinegar and sugar, which tempered the chiles’ heat. A quick simmer on the stovetop let the sweet and spicy notes of the relish meld.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.