35 Ultimate Burger Toppings (Classic, Gourmet & Viral)

Burgers were one of the first thing I ever cooked "properly" and I've been obsessively tweaking my patty recipe ever since. Fast-forward through years of restaurant kitchens, one published cookbook, and what feels like hundreds of burger nights in my own kitchen, and I've got strong opinions on what belongs between two toasted buns. In this guide I'm sharing my 35 ultimate burger toppings from the classics I use every week, the gourmet upgrades I reserve for when we're showing off, and the weird and innovative ones I keep hearing about online.

To write this guide I spent a good chunk of time reading through the best Reddit and online community threads on burger toppings just to make sure I wasn't missing anything, and some of the community's combinations genuinely surprised me. I've tested as many as I could and pulled the greatest hits together here.

If you want a bulletproof patty to build these toppings on top of, head over to my hamburger patty recipe, it's a great place to start and is inspired by my Mum's famous burger patty recipe that friends and family love!!

Scroll down for my full guide including the 4 pillars of a great burger, how to layer toppings so your burger doesn't collapse, a cheat sheet of every topping with effort ratings, and my 35 ultimate burger toppings categorized by classic, gourmet, sauce, community-tested, and regional cult favorite.

The best burger toppings balance four textures: something melty (cheese, bacon jam), something crunchy (lettuce, pickles, crispy onions), something acidic (pickled jalapeños, red onion, tomato), and something saucy (burger sauce, aioli, mustard). My go-to stack is American cheese, shredded iceberg, dill pickles, raw white onion, tomato, and a thick layer of burger sauce, and the 35 toppings below will give you a lifetime of combinations to play with.

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Jump to:

• What Makes a Great Burger Topping? (The 4 Pillars)
• How to Layer a Burger (So It Won't Collapse)
• My Golden Rule: The Texture Checklist
• My Burger Toppings Cheat Sheet
• Classic Burger Toppings (The Ones You Already Love)
• Gourmet Burger Toppings (Next-Level Upgrades)
• The Best Burger Sauces & Spreads
• Community-Tested Burger Toppings (The Internet's Faves)
• Regional American Burger Classics (Worth Trying at Least Once)
• Expert Tips for the Perfect Burger Build
• Healthy(ish) Burger Topping Swaps
• What to Serve With Your Burger
• Final Thoughts
• FAQs
• 35 Ultimate Burger Toppings (Classic, Gourmet & Viral)

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What Makes a Great Burger Topping? (The 4 Pillars)

Before I dive into the full burger topping list, I want to share the framework I use when I build a burger at home. Burgers look simple, but the best ones are engineered. A great topping has to earn its place on the patty, and the way I test that is with these four pillars:

1. Flavor Contrast. A burger patty is rich, salty, and fatty. To balance that, you need something that brings the opposite like acid (pickles, tomato), sweetness (caramelized onion, bacon jam), heat (jalapeños, chili crisp), or funkiness (blue cheese, kimchi). If every topping is rich and salty, you've got yourself a one-note burger, and trust me, no one wants that.
2. Texture. For me a perfect bite has at least two textures other than beef and bun. Think melty cheese plus crunchy pickle, or creamy aioli plus crispy fried onion.
3. Structural Integrity. Your topping has to stay on the burger (or at least try). Whole onion rings are notoriously slippery. A thick beefsteak tomato slides around and soaks the bun. Shredded lettuce stays put; whole leaves don't. Small details, massive difference.
4. Restraint. I know, I know, it's tempting to throw the whole fridge on there. But my rule is one star ingredient, two or three supporting players, and one sauce. More than that and you can't actually taste the burger. I've tested a lot of recipes and I promise the best burger builds are the restrained ones.

If you get those four pillars right then almost any flavor combination works. Ignore them, and even the most expensive wagyu burger will probably end up a mess.

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How to Layer a Burger (So It Won't Collapse)

Stacking order is probably the most most-asked question I get when I make a burger on Instagram, and honestly, it's worth getting right. A properly layered burger stays together for every bite, keeps the bun crisp, and delivers the sauce in the right place. Here's the order I swear by, from the bottom up:

1. Toasted bottom bun. Always toast it. It will become a real barrier against sogginess and it gives you that bit of crunch.
2. A base of mayo or aioli. This is the important moisture barrier for your toasted bun. The fat creates a seal that stops burger juices from soaking the bun, trust me on this.
3. Shredded lettuce. Sits on the sauce to build the second layer of protection, and shredded stays in place much better than whole leaves. But I do love a whole leaf for texture, so it's up to you on this one!
4. Tomato slice. On top of the lettuce so the lettuce protects the bun from tomato juice (you get the process now)
5. Patty with melted cheese on top. The cheese needs to melt onto the beef while the patty is still hot. Put the cheese on during the last minute of cooking and cover with a lid so the steam melts it evenly.
6. Pickles & onions. The melted cheese is tacky and acts as glue so it holds these in place. This is also why your pickles never slide out at a good burger joint.
7. Second sauce (the big one). Ketchup, burger sauce, BBQ and more... and spread it on the underside of the top bun so it hits your tongue first.
8. Toasted top bun to finish things off nicely.

My top tip: If you're adding crispy bacon, put it on top of the cheese so the fat gets a little melty. If you're adding a fried egg, put it on top of the bacon because the yolk needs something crunchy to sit on, otherwise it just soaks the bun.

This stacking order is great for most "traditional" burgers, and should work great for more innovative takes, just like my burger with mushroom sauce recipe which holds together beautifully even when you dip it into the peppercorn sauce.

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My Golden Rule: The Texture Checklist

I know it's tempting to just pile everything on, but some of the best burgers I've ever made have only four toppings. The trick is picking one from each of these camps so every bite has contrast. Here's my cheat sheet:

Texture Camp	What It Does	Best Toppings
Melty	Binds the stack together, adds richness, softens the cheese-to-beef ratio	American cheese, cheddar, pepper jack, pimento cheese, bacon jam
Crunchy	Textural contrast and the bite that wakes up your mouth	Shredded iceberg, crispy bacon, fried onions, pickles, potato chips
Acidic	Cuts through the fat so the burger doesn't feel heavy	Dill pickles, pickled jalapeños, pickled red onion, tomato, kimchi
Saucy	Moisture, flavor glue, and the finish that ties it all together	Burger sauce, aioli, BBQ sauce, mustard, hot honey

I do my best to pick one from each camp to make a balanced burger. Add a second from any camp and it's normally still great. If I add three from the same camp (e.g. all-melty: cheese + bacon jam + cheese sauce)... I normally end up regretting it halfway through.

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My Burger Toppings Cheat Sheet

If you're standing in your kitchen right now with a hot patty and just need to know what to slap on it, here's my full cheat sheet. I've organized by effort level so you can build the perfect burger whether you have 30 seconds or 30 minutes.

#	Topping	Effort (1-5)	Best For…	Why It Works
1	American cheese	1	Every burger	Melts flatter and faster than any other cheese
2	Aged cheddar	1	BBQ-style burgers	Sharp bite that stands up to bold sauces
3	Blue cheese crumbles	1	Wagyu & bacon burgers	Funky counterpoint to rich beef
4	Pepper jack	1	Spicy burgers	Melty heat without needing extra chili
5	Shredded iceberg lettuce	1	Every burger	The only lettuce that holds up under heat
6	Beefsteak tomato	1	Summer burgers	Salt it first to draw out water
7	Dill pickles	1	Smash burgers	Acid + crunch, non-negotiable
8	Raw white onion (diced)	1	Classic & Oklahoma smash	Sharp bite that cuts richness
9	Caramelized onions	4	Gourmet & date night	Slow-cooked jammy sweetness
10	Grilled onions	2	Greasy-spoon style	Sweetness with a char
11	Pickled red onion	2	Gourmet builds	Brighter and prettier than raw
12	Crispy fried onions	2	BBQ bacon burgers	Deep crunch that survives the sauce
13	Crispy bacon	2	Always an upgrade	Salt, smoke, and fat trifecta
14	Bacon jam	5	Fancy burger nights	The single best gourmet upgrade
15	Ketchup	1	Classic	Sweetness + acidity in one
16	Yellow mustard	1	Smash burgers	Sharpness that cuts the fat
17	Mayonnaise	1	Every burger	The bun's moisture barrier
18	Burger sauce (special sauce)	2	Big Mac lovers	Creamy + tangy + relishy
19	Garlic aioli	2	Upscale burgers	Mayo's more flavorful cousin
20	Pickled jalapeños	1	Spicy lovers	Heat + acid in one jar
21	Fried egg	2	Breakfast burgers	Runny yolk = built-in sauce
22	Mushrooms (sautéed)	2	Swiss cheese burgers	Umami bomb
23	Avocado or guacamole	1	Californian builds	Creamy, cooling, fresh
24	BBQ sauce	1	Western bacon burgers	Smoky-sweet glue
25	A1 steak sauce	1	"Fancy" diner burgers	Vinegary, tangy, underrated
26	Pimento cheese	3	Southern-style	Cheddar + mayo + magic
27	Roasted green chile	3	New Mexico burgers	Regional gold
28	Pineapple (grilled)	2	Hawaiian & Aussie style	Sweet counterpoint
29	Hot honey	1	Spicy-sweet builds	Drizzle on anything fried
30	Kimchi	1	Fusion burgers	Acid, funk, heat in one
31	Peanut butter	1	The wildcard	Sounds mad, tastes brilliant
32	Gochujang mayo	1	Korean-inspired	Sweet-spicy-umami combo
33	Coleslaw	2	Pulled pork or BBQ burgers	Cool crunch + creaminess
34	Tzatziki + feta	2	Greek-style lamb burgers	Bright, herby, tangy
35	Shoestring fries on top	2	Showing off	Extra crunch + extra calories

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Classic Burger Toppings (The Ones You Already Love)

Let's start with the burger toppings foundations. These are the toppings that have earned their spot on burger menus across the world for good reason, and if you're new to burger-building, these are where everyone starts.

1. American Cheese (or Cheddar)

If I could only put one topping on a burger forever, it'd be cheese. Full stop. And yes, I know it's not glamorous, but American cheese genuinely melts better than anything else thanks to the emulsifying salts in it which make it go silky and flat instead of greasy-and-clumpy. For a more "grown-up" version, aged cheddar is my second pick. I use cheddar in my burger with mushroom sauce recipe and it gives the patty that perfect sharp bite. If you're going fancy, gruyère or smoked gouda on burger is unreal too.

My top tip: Add the cheese in the last 60 seconds of cooking and cover the pan with a lid. The trapped steam melts the cheese evenly without overcooking the patty.

2. Shredded Iceberg Lettuce

It might be controversial but over time I've learnt that whole leaf lettuce isn't the best on a burger. Of course it's still delicious, but the leaf can wilt, steam, and slide out the side in one saucy clump... and a crisp lettuce is supposed to add crunch, not a sad warm texture. So nowadays I tend to shred it instead. Shredded iceberg holds its structure even against a hot patty, catches extra sauce, and distributes evenly in every bite. It's also what pretty much every good burger joint does, and I guess they must know what they're doing when it comes to burgers!

3. Tomato

A ripe summer beefsteak tomato can be the best thing on a burger. Out of season, I'd be bit more careful as a mealy winter tomato can water down the whole burger. When you do use it, salt the slice and let it drain for 5 minutes on a paper towel before adding it to the burger. It draws out excess water so the bun doesn't get soggy. This is one of those tricks I learned from restaurant kitchens and still do at home every time.

4. Dill Pickles

Pickles are just the best and they're the acid that keeps a burger from feeling one-note. I like thin dill pickles layered so you get pickle in every single bite. Bread-and-butter pickles work if you prefer something sweeter, but I'll always pick dill. If you're making a smash burger, the pickle is genuinely as important as the cheese.

5. Raw Onion (White, Yellow, or Red)

There's a reason finely diced raw white onion is a staple at every classic American burger joint. That sharp, eye-watering bite is what makes a plain cheeseburger feel craveable. If you don't like raw onion, the compromise I'd suggest is a very thin slice of red onion (pretty and milder) or, even better, pickled red onion (bright pink, tangy, and gorgeous on a brioche bun). If you want the onion spectrum, I also highlight caramelized onions in the gourmet section below.

6. Ketchup

Yes, I've read a lot of the "ketchup on a burger is a crime" opinions online, and I personally disagree. In my opinion ketchup brings two things a burger genuinely needs: sweetness and acidity, both in a single red spoonful. The only rule I'd follow is: don't drown the burger in it. I like to spread a thin layer on the underside of the top bun so it hits your tongue first, then stops. If you want to upgrade plain ketchup, try mixing it with a dash of hot sauce and a squeeze of lemon which turns into something way more interesting.

7. Yellow Mustard

American yellow mustard is the unsung hero of the burger world. It's sharp, vinegary, and cuts through the fat of the patty in a way nothing else quite does. It's essential on a smash burger and cooking mustard directly into the sear of the patty can add an incredible tangy crust. Fancier Dijon, whole-grain, or honey mustard all work too, especially if you're after a more gourmet taste.

8. Mayonnaise

Mayo has one job on a burger and it does it better than anything else: it's the moisture barrier between the patty and the bottom bun. The fat stops the bun getting soggy, it adds a creamy richness, and it's the base for about a dozen other yummy sauces (aioli, burger sauce, chipotle mayo, etc). I spread it on the bottom bun, always and I like to use Kewpie (Japanese) mayo when I can because it's richer and has a slightly sweeter, more savory flavor. If you'd like to make kewpie mayo yourself I've got the perfect homemade kewpie mayo recipe for you.

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Gourmet Burger Toppings (Next-Level Upgrades)

These are the burger toppings I pull out when we're having friends over, or when I want to turn Tuesday night burgers into something a bit extra. Each one takes a little more effort but the payoff is massive, trust me.

9. Caramelized Onions

If there's a single gourmet upgrade that's worth the time, this is it. Slowly cooked, deeply jammy caramelized onions melt into a burger like nothing else. The natural sugars caramelize and give this dark, sweet, nearly-savory flavor that pairs ridiculously well with blue cheese or bacon. I use these in my scrambled egg burger recipe with a splash of balsamic vinegar and the result is genuinely one of the best burgers I make.

My top tip: True, jammy, purist-approved caramelized onions demand 45 to 60 minutes of patience over low heat. But let’s be real... when they're getting piled onto a juicy burger, a quick-cooked, golden-brown onion does the job perfectly in a fraction of the time.

10. Blue Cheese

Blue cheese on a burger is divisive, but if you like it, you really like it (and, I do). I recommend crumbling it inside the patty a little when you form it, rather than just placing it on top... this way you get pockets of salty-funky melt in every bite, and the crumbles don't just fall off. A classic black and blue burger is blue cheese + bacon + a pepper-crusted patty, and it's brilliant (you've got to try it). If you're using a fancy cut like Wagyu, blue cheese with caramelized onion and arugula is my gold-standard combo.

11. Bacon Jam

Bacon jam is maybe the best gourmet burger topping that's still underused. It's chopped bacon cooked down with onion, brown sugar, cider vinegar, and coffee until it turns into this thick, mahogany-dark, savory-sweet paste. When you spread it on the bun it stays put and adds a dollop of umami, which can transform a regular burger into something you'd end up paying $25+ for at a restaurant. You can buy it in jars or make a batch at home to keep in the fridge for a couple of weeks.

12. Crispy Bacon

I'm sure I won't need to sell bacon to anyone, but I'd go for thick-cut bacon or streaky bacon, whatever you like best. My preferred method is baking bacon flat on a tray at 200°C / 400°F for 15-18 minutes as it cooks perfectly evenly. For an air fryer version, definitely check out my bacon in air fryer Ninja recipe - eight minutes, and your bacon is good to go.

13. Goat Cheese with Balsamic

This is my favorite burger combo of the whole list, I think. Herbed goat cheese spread on the top bun, a drizzle of balsamic glaze over the patty, and a small handful of arugula on top. It works beautifully with beef and even better with lamb. Goat cheese mixed with a bit of honey is also delicious here. I spread goat cheese on buns and flatbreads all the time, and it's an integral ingredient in my popular Gözleme (Caramelized Onion and Goats Cheese Stuffed Flatbreads).

14. Pimento Cheese

A quintessentially Southern US classic that probably doesn't get enough love outside of the South. Pimento cheese is a spread of sharp cheddar, cream cheese, mayonnaise, pimentos (or piquillo peppers), and a dash of hot sauce. It's tangy, creamy, and slightly spicy all at once. Dollop a couple of spoonfuls onto a hot patty and it melts into this incredible sauce that covers everything it touches.

15. Smoked Gouda

If cheddar is too sharp and American is too plain, smoked gouda is the burger topping upgrade I turn to. It melts beautifully, brings a deep smoky flavor that pairs perfectly with bacon or BBQ sauce, and feels just a little bit fancy. It's especially good on a bacon burger where the double-smoke (bacon + gouda) creates an indulgent campfire-y flavor.

16. Grilled/Sautéed Mushrooms, Onions and Swiss Cheese

The single most upvoted burger combination I came across when researching this post was a heap of sautéed mushrooms and onions with Swiss cheese.. and it really does work. The earthy umami of the mushrooms with the nutty melt of the Swiss is one of those whole-is-greater-than-the-sum combinations, and the onions cooked down in the same pan tie it all together. I like to cook the mushrooms in the same pan I cooked the burger in, so they soak up all the rendered fat. Chestnut, portobello, or shiitake all work and I actually use shiitake in my burger with mushroom sauce and it's phenomenal. A lot of people online also recommend finishing it off with a dollop of garlic aioli on top, which I think is a really nice touch as the creamy garlic plays beautifully against the earthy mushrooms.

17. Hot Pepper Jelly

It's sweet, it's spicy, it's jammy... it's hot pepper jelly and it's is one of those burger toppings I would never have tried if not for someone online swearing by it. Spread it on the top bun opposite the cheese; as you bite in, the heat + sweet combo with the melted cheese is unreal.

18. Fried Pickles or Pickled Banana Peppers

If dill pickles are too plain for you, crispy fried pickle chips add a whole new dimension of crunch, acid, and salt in one bite. Pickled banana peppers (the ones you find on Italian-style sandwiches) are also really underused on burgers in my opinion. I tried a burger with them at a local spot recently and the sweet, mild heat is incredible with sharp cheddar.

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The Best Burger Sauces & Spreads

A burger without sauce is a dry, sad burger. Here's everything I use to bring mine to life.

19. Burger Sauce (a.k.a. Special Sauce / Fry Sauce / Secret Sauce)

Every fast food chain has their version... McDonald's has Big Mac sauce, In-N-Out has it's spread, and Five Guys' has it's fry sauce... and the base is pretty much the same for most of them: mayo + ketchup + sweet pickle relish + a touch of mustard and white vinegar. The magic ratios I use are:

• 2 tablespoons mayo
• 1 tablespoon ketchup
• 1 tablespoon sweet pickle relish
• ½ teaspoon yellow mustard
• ½ teaspoon white vinegar
• a pinch of smoked paprika + garlic powder
• a splash of Worcestershire sauce

Mix it up and let it sit for 10 minutes so the flavors meld and it tastes ten times better. This sauce goes on literally every smash burger I make.

20. Garlic Aioli (or Truffle Aioli)

My take is that aioli is mayo with a bit more personality. Take good mayonnaise, whisk in a clove of grated garlic, a squeeze of lemon, and a pinch of salt and that's it. For truffle aioli, add a few drops of truffle oil. It feels gourmet without any real effort, and it's a beautiful alternative to plain mayo on a fancier burger that my partner adores. It pairs especially well with mushrooms, gruyère, and caramelized onions.

21. BBQ Sauce

A good sweet, smoky BBQ sauce with bacon, cheddar, and crispy onions is genuinely one of my favorite burger combinations of all time.

My top tip: don't use too much because BBQ sauce is very sweet and very rich, so a tablespoon is plenty. Spread on the top bun so it doesn't slide out.

22. Thousand Island / Russian Dressing

Thousand Island is basically a fancier burger sauce with chopped hard-boiled egg and chives mixed in. Russian dressing is thicker and spicier. Both are absolute classics on patty melts and Reuben-style burgers (burger + sauerkraut + Swiss + thousand island on rye bread). If you've never tried this, you're missing out and it's one of my rotation favorites in winter.

23. Chipotle Mayo or Sriracha Mayo

A touch of spicy, smoky heat goes so well with a cheeseburger. Take 3 tablespoons mayo, stir in 1 teaspoon chipotle paste (or 1 teaspoon sriracha) and a squeeze of lime. That's it, and you've got restaurant-quality chipotle mayo. It's especially good with bacon, pepper jack, and pickled red onion.

24. A1 or Worcestershire-Based Sauce

A1 steak sauce is polarizing online. Some people either swear by it on burgers or think it's sacrilege. I'm team A1, especially on a diner-style burger with grilled onions and Swiss cheese. It's tangy, vinegary, and a little sweet, with a deep umami taste that I think is worth trying at least once before you write it off.

25. Gochujang Mayo (Korean-Inspired)

One of the best "new" sauces I've added to my rotation. Mix 3 tablespoons mayo with 1 tablespoon gochujang (Korean red pepper paste) and a drizzle of sesame oil. The result is this sweet-spicy-umami sauce that's incredible on a burger with kimchi, pickled cucumber, and pepper jack. If you already use gochujang in other recipes like my bulgogi cheesesteak sandwich, then you know what all the fuss is about. If not, I'd definitely recommend starting to use it in your cooking!

26. Hot Honey

I feel like hot honey has become such a popular topping over the past 5 years, especially on pizza. Well for me, a drizzle of hot honey on a burger does exactly the same thing. It's especially good on a burger with fried chicken or with goat cheese and crispy prosciutto. It adds a sweetness and a slow-creeping heat that makes the whole thing feel very restaurant-y.

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Community-Tested Burger Toppings (The Internet's Faves)

This section is where things get a bit interesting. I spent way too long reading Reddit's best burger threads before writing this post, and some of the combinations people swear by might sound unusual, but honestly a lot of them are delicious (burger lovers no what they're talking about!). Below are some of my favorite community-tested burger toppings.

27. Peanut Butter (Yes, Really)

I find that peanut butter has a funny way of becoming an increasingly plausible addition to the recipes I make... once you started adding peanut butter to things you find it very hard to stop. And peanut butter on a burger is one of those things that sounds weird until you try it, and then you get why people have been quietly evangelizing it for decades. The trick is to use a thin layer of creamy peanut butter on the bottom bun, then stack crispy bacon and pickled jalapeños on top of a cheeseburger. The peanut butter melts slightly from the heat of the patty, it becomes this salty-sweet-savory spread, and the bacon and jalapeño balance everything out.

It actually started as a regional American thing and apparently some diners in the Midwest have had it on their menus since the 1930s. The most popular version online is a PB&J burger: peanut butter + bacon + jalapeños. Don't knock it until you try it. My partner was a bit of a skeptic until I made him one, and now he's making it all the time.

28. Fried Egg

A sunny-side-up fried egg turns a regular cheeseburger into a meal that eats like the best of brunch and dinner. The runny yolk spreads over the patty and acts as a built-in sauce and you genuinely don't need much else. You can also try scrambled egg (equally delicious) like in my scrambled egg burger, but if you're team fried-egg, put it on top of the cheese with a little black pepper and a dash of hot sauce and you're sorted. And if you love the idea of a burger patty with a runny egg on top but want to take it in a completely different direction, my loco moco is a Hawaiian classic with beef patty over rice with brown gravy and a fried egg. Same energy, totally different vibe.

29. Kimchi

Kimchi on a burger is a thing and it's an excellent thing. The funk, the heat and the acid (everything kimchi already does) works perfectly as an alternative to pickles and raw onion in one hit. I like to pair it with gochujang mayo and pepper jack for a Korean-fusion burger, or just throw it on a classic cheeseburger with bacon. The spicier the kimchi, the better for me.

30. Roasted Green Chile (New Mexico Style)

A New Mexico Green Chile Cheeseburger is one of America's great regional burgers. Hatch green chiles are roasted, peeled, and layered over the patty with American cheese. The flavor is smoky, medium-spicy, and deeply savory and it's everywhere in New Mexico, including at every McDonald's in the state, and it's widely considered one of America's great regional burgers. If you can't find fresh Hatch, Hatch chiles in a can work well too.

31. Grilled Pineapple + Teriyaki

This Hawaiian-inspired burger is made from beef patty, a grilled ring of pineapple, teriyaki glaze, and Swiss or provolone cheese. Yes, it's a touch sweeter than most burgers but I think it genuinely works. The pineapple caramelizes beautifully on the grill and the acid cuts through the rich beef. If you're going full Aussie (see below), add bacon and a fried egg too.

32. Crispy Fried Onions

There's a specific magic to crispy fried onion... those super-thin onion slices tossed in seasoned flour and fried until golden. Unlike traditional onion rings (although these do work too), they add huge crunch, they stay crispy longer, and they don't fall apart in bites. French's crispy fried onions from a can work too if you're short on time. Essential on a BBQ bacon burger in my book.

33. Shoestring Fries on Top

Yes, on top. Piling thin shoestring fries directly into the burger is a thing, and once you try it, you understand. I first tried this (weirdly) in Madeira and it's one of the best burgers I've eaten to this day. It's the same principle as crispy onions, giving a massive crunch contrast against the soft patty. I love it on anything with cheese sauce to be honest.

34. Tzatziki + Feta (Greek-Style)

If you're making lamb burgers, this really is the only topping combination that matters. Creamy tzatziki, crumbled feta, a few slices of cucumber, and a handful of chopped mint. It's fresh, bright, and herby and a total reset from the classic American burger. You can go fully Greek indulgence and make my Greek chicken gyros too if you're feeling extra hungry.

35. A Second Beef Patty

This sounds facetious, but it came up on Reddit a surprising number of times and I agree: if a topping isn't working, swap it for another smashed patty. Two thin smashed patties with cheese melted between them is the burger move. When in doubt, add more beef.

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Regional American Burger Classics (Worth Trying at Least Once)

One of my favorite parts of researching for this post was going down the rabbit hole of regional American burger styles. These aren't so much "burger toppings" as full-blown burgers in their own right, each with its own identity and storied history. Every one is a cult classic in its region, and every one is worth trying at least once.

Animal Style (In-N-Out)

The cult burger from the West Coast. An Animal Style burger is a classic cheeseburger with mustard-seared-into-the-patty, plus pickles, diced grilled onions, and extra Thousand Island-style spread. You can make it at home: sear the patty with a layer of mustard on top, then top with diced onions that've been caramelized in butter.

Oklahoma Onion Smash

This one is legendary. Thinly sliced raw onions are piled on a hot griddle, and the beef patty is smashed directly on top of them, so the onions cook into the patty as it sears. The result is a thin, crispy-edged burger with onions practically welded into the beef. Top with American cheese, a pickle, and yellow mustard on a soft potato roll. If you've got a heavy cast iron pan, you can do this at home easily.

Juicy Lucy (Minneapolis)

A Juicy Lucy is a cheeseburger with the cheese inside the patty! You form two thin patties, sandwich American cheese in the middle, seal the edges, and cook (it's honestly pretty easy to do at home). When you bite in, the cheese is a molten gorgeousness. You can skip the cheese on top and add some delicious burger toppings from this list.

The Aussie "With the Lot"

This is the classic Australian burger build consisting of beef, cheese, lettuce, tomato, beetroot, pineapple, a fried egg, and tomato sauce (ketchup). Yes, beetroot and pineapple and egg. I was a bit suspicious initially, but the sweet-earthy-tangy combo genuinely works well. It's massive and you can't eat it neatly, but I guess that's the point if you're eating outside in the sun!

Brazilian X-Tudo

This one is a personal favorite of mine and I genuinely think it deserves more love outside of Brazil. X-Tudo literally translates to "everything burger" and that's pretty much exactly what you get... a beef patty piled with bacon, a fried egg, American cheese, sweetcorn, batata palha (Brazilian shoestring potatoes), tomato, lettuce, and the holy trinity of ketchup, mayo, and mustard. It's tall, indulgent, and a bit chaotic in the best way. I've got my full Brazilian X-Tudo recipe on the blog if you want to give it a go!

Western Bacon Burger

The Western Bacon Burger is an American BBQ classic! The burger is built from a beef patty, American cheese, BBQ sauce, crispy onion rings (or fried onion straws), and bacon. That's it. Four toppings, max impact. I love this one for summer cookouts & BBQs.

The Reuben Patty Melt

Imagine a Reuben and a patty melt had a baby... that's this. A juicy beef patty topped with sauerkraut, caramelized onions, melted Swiss, and thousand island, all sandwiched between two slices of buttery, griddled rye. The tangy kraut cuts through the richness, the onions add jammy sweetness, and the rye gets ridiculously crispy in the pan. It's the burger fusion I crave the second the weather turns cold.

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Expert Tips for the Perfect Burger Build

A few things I've learned over years of making burgers at home:

• Always toast the buns. Even if you think it's fine without, just toast them. It's a barrier against sogginess and gives you crunch. I do mine face-down in the burger pan after the patty comes out, so they pick up some of the beef fat.
• Cheese goes on during cooking, not after. Add cheese in the last 60 seconds with a lid on the pan. The steam melts it perfectly evenly. Adding cold cheese to a cooked burger never melts right.
• Don't smash the patty after it's been on the pan for 30 seconds. Smashing squeezes out the juices after the crust has started forming. Smash it immediately when it hits the pan, or not at all.
• Salt the patty, not the meat mix. Over-mixing ground beef with salt makes it tough. Form patties, then salt the outside right before cooking.
• 80/20 ground beef is the sweet spot. Higher fat = juicier burger. I use 80/20 for smash burgers (20% fat) and 85/15 for thicker patties like in my hamburger patty recipe.
• Rest for 2-3 minutes before topping. Like a steak, a burger needs a short rest so the juices redistribute. Topping immediately = bun soaked in juice.
• Build from the bottom up, not the top down (of course) . It's way easier to stack a stable burger if you build it onto the bottom bun and top with the top bun last.

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Healthy(ish) Burger Topping Swaps

Burger nights don't have to be a big calorie hit every time. If I'm trying to keep things lighter, here are my go-to swaps:

• Swap mayo → Greek yogurt + lemon + garlic: it's almost identical creaminess for a fraction of the fat. If you don't have any greek yogurt i've got a guide with some great greek yogurt substitutes you can try.
• Swap American cheese → low-fat feta or fresh mozzarella: it's still melty, but has less saturated fat.
• Swap bacon → grilled halloumi: you get the salt and chew without the grease.
• Swap regular bun → a lettuce wrap or portobello mushroom cap: this gets rid of all the bun calories. Let's be honest, it's not quite the same... but that's the point.
• Load up on grilled veggies: I find zucchini, bell peppers, red onion, and tomato all grill beautifully and add real volume.
• Use lean ground turkey in place of beef: yes, you lose some richness, but it's a genuinely good swap for weeknight burgers.

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What to Serve With Your Burger

A burger isn't a meal without the sides. My rotation:

• Crispy potatoes always. Hand-cut fries, air fryer hash browns, or wedges.
• A crisp green salad to balance out the richness. Something lemony with feta.
• Crispy onion rings on the side.
• A good dip like my bruschetta dip is perfect for grazing while the burgers cook.

If you're building a whole BBQ spread, check out my best sandwich recipes for more inspiration as there's a lot of crossover with burger toppings there (sauces, pickles, bread etc).

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Final Thoughts

After all that, my actual desert island burger is almost always the same: toasted brioche, mayo, shredded iceberg, tomato, my homemade patty with a slice of American cheese, dill pickles, finely diced white onion, burger sauce, top bun. Seven burger toppings. No fuss. Balanced across all four texture camps.

But the joy of burger-building is that there are dozens of right answers.

If you make any of these, I'd love to know which combination you went with so please leave a comment below. Happy burger night!

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FAQs