# Burger Toppings **URL:** \ **Category:** Cafe Society\ **Created:** [July 14, 2009, 1:46am UTC](https://boards.straightdope.com/t/burger-toppings/502926 "2009-07-14T01:46:24Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![BigNik](https://avatars.discourse-cdn.com/v4/letter/b/73ab20/32.png) [@BigNik](https://boards.straightdope.com/u/BigNik)\ **Post date:** [July 15, 2009, 4:03am UTC](https://boards.straightdope.com/t/burger-toppings/502926/41 "2009-07-15T04:03:16Z")
Sliced beetroot. It has to be. ---
**Author:** ![Cosmopolitan](https://avatars.discourse-cdn.com/v4/letter/c/94ad74/32.png) [@Cosmopolitan](https://boards.straightdope.com/u/Cosmopolitan)\ **Post date:** [July 15, 2009, 4:21am UTC](https://boards.straightdope.com/t/burger-toppings/502926/42 "2009-07-15T04:21:57Z")
> [@AndyPolley](#): > > It looks like you’re pretty well set, from great to crazy ideas (try peanut butter on a hot dog…it’s darn tasty) but when I saw the OP I thought of my new favorite place, [Bobby Flay’s Burger Palace.](http://www.bobbysburgerpalace.com/) He’s got some great ideas regarding topping combos. In fact, one thing that I’ve come to love is chipotle, or some kind of spicy, ketchup. I really dig this place; my boyfriend & I drove out there from southeastern Nassau about a month after it opened just to see if it’d live up to the hubbub. Gotta get back there… ---
**Author:** ![MadTheSwine](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MadTheSwine](https://boards.straightdope.com/u/MadTheSwine)\ **Post date:** [July 15, 2009, 4:23am UTC](https://boards.straightdope.com/t/burger-toppings/502926/43 "2009-07-15T04:23:37Z")
> [@pulykamell](#): > > Well, this is a dinner for guests, though, isn’t it? A “build-your-own-burger” type deal? Why not give _them_ the option? I serve stuff I would never put on my food (like ketchup on hot dogs, for instance, or ranch for, well, anything) if I know it’s a common condiment for guests. For me (and many others), some dill pickle chips, onions, ketchup, and mustard are the perfect condiments for a cheeseburger. What i was saying was…the pickle that is served at the indoor kitchens is very,very,very pickley,I have no problem serving a pickle slice(which I am going to do) but I am gonna have the boss man get a milder pickle for my needs. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2009, 4:24am UTC](https://boards.straightdope.com/t/burger-toppings/502926/44 "2009-07-15T04:24:45Z")
> [@MadTheSwine](#): > > What i was saying was…the pickle that is served at the indoor kitchens is very,very,very pickley,I have no problem serving a pickle slice(which I am going to do) but I am gonna have the boss man get a milder pickle for my needs. Sounds like my kind of pickle. I can never find a pickley enough pickle for my tastes. 🙂 ---
**Author:** ![MadTheSwine](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MadTheSwine](https://boards.straightdope.com/u/MadTheSwine)\ **Post date:** [July 15, 2009, 4:31am UTC](https://boards.straightdope.com/t/burger-toppings/502926/45 "2009-07-15T04:31:17Z")
> [@pulykamell](#): > > Well, this is a dinner for guests, though, isn’t it? A “build-your-own-burger” type deal? Why not give _them_ the option? I serve stuff I would never put on my food (like ketchup on hot dogs, for instance, or ranch for, well, anything) if I know it’s a common condiment for guests. For me (and many others), some dill pickle chips, onions, ketchup, and mustard are the perfect condiments for a cheeseburger. Those are all available..everyday..cept for the pickles. The reason I started this thread was for ideas and options…and I wil add pickle slices..but something other than what the indoor kitchen orders. ---
**Author:** ![MadTheSwine](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MadTheSwine](https://boards.straightdope.com/u/MadTheSwine)\ **Post date:** [July 15, 2009, 4:32am UTC](https://boards.straightdope.com/t/burger-toppings/502926/46 "2009-07-15T04:32:34Z")
> [@pulykamell](#): > > Sounds like my kind of pickle. I can never find a pickley enough pickle for my tastes. 🙂 K..you would love these things then. 😉 ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [July 15, 2009, 2:59pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/47 "2009-07-15T14:59:30Z")
I just read a review of a burger that won a national contest. It comes from a cafe in Eureka, Montana and is called the “Bubba Burger”. Toppings include Cajun sausage (I’m assuming andouille), jumbo shrimp, and a chipotle sauce (recipe undisclosed). ---
**Author:** ![runcible\_spoon](https://avatars.discourse-cdn.com/v4/letter/r/9fc29f/32.png) [@runcible\_spoon](https://boards.straightdope.com/u/runcible_spoon)\ **Post date:** [July 15, 2009, 3:25pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/48 "2009-07-15T15:25:28Z")
A thin slice of jicama adds a delicious crunch to a burger. Also, if you haven’t tried blackening your burgers, go do it. Right now. I’ll wait. Top with some buttermilk ranch, and a big wedge of kosher dill on the side. Your taste buds will thank you. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2009, 4:58pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/49 "2009-07-15T16:58:09Z")
> [@Chefguy](#): > > I just read a review of a burger that won a national contest. It comes from a cafe in Eureka, Montana and is called the “Bubba Burger”. Toppings include Cajun sausage (I’m assuming andouille), jumbo shrimp, and a chipotle sauce (recipe undisclosed). This reminds me. Another idea is to top the beef patty with a chorizo patty, although this may not be a “topping” so much as an extra patty option. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [July 15, 2009, 5:23pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/50 "2009-07-15T17:23:59Z")
> [@Sir\_T-Cups](#): > > Make it Sweet Baby Ray’s…best ever. The suggestion was for BBQ sauce, not a ketchup variety. Mad - if you’re not near Kansas City and up for making up a batch of your own BBQ sauce, I highly recommend this recipe: > **[Modified Ollie Gates Bbq Sauce](https://www.bigoven.com/recipe/modified-ollie-gates-bbq-sauce/136245)** > > \- Modified Ollie Gates Bbq Sauce It’s a recipe for close-enough-for-govt-work Gates Bar-B-Que sauce. Of all the sauces in Kansas City, I think it’s the one best suited for burgers. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [July 15, 2009, 5:31pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/51 "2009-07-15T17:31:19Z")
> [@Sir\_T-Cups](#): > > Make it Sweet Baby Ray’s…best ever. Gack! That stuff is nothing but HFCS. At least use a BBQ sauce that sweetens with molasses, like KC Masterpiece or Bull’s Eye. ---
**Author:** ![Nars\_Glinley](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/nars_glinley/32/8177_2.png) [@Nars\_Glinley](https://boards.straightdope.com/u/Nars_Glinley)\ **Post date:** [July 15, 2009, 5:41pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/52 "2009-07-15T17:41:10Z")
> [@Munch](#): > > The suggestion was for BBQ sauce, not a ketchup variety. > > Mad - if you’re not near Kansas City and up for making up a batch of your own BBQ sauce, I highly recommend this recipe: > > [Modified Ollie Gates Bbq Sauce](http://www.bigoven.com/136245-Modified-Ollie-Gates-Bbq-Sauce-recipe.html) > > It’s a recipe for close-enough-for-govt-work Gates Bar-B-Que sauce. Of all the sauces in Kansas City, I think it’s the one best suited for burgers. That recipe call for > [@](#): > > 1 tb (heaping) Golden Delicious What’s that? Some sort of apple seasoning? ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [July 15, 2009, 8:21pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/53 "2009-07-15T20:21:46Z")
> [@KRM](#): > > That recipe call for > What’s that? Some sort of apple seasoning? Crap! That was the “modified” one! Use this one: > **[Ollie Gates Barbecue Sauce](https://www.bigoven.com/recipe/ollie-gates-barbecue-sauce/135272)** > > \- Ollie Gates Barbecue Sauce (I’d don’t want to guess what “Golden Delicious” is, because I don’t want to think that someone would be making BBQ sauce with apples in it.) ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [July 15, 2009, 11:51pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/54 "2009-07-15T23:51:58Z")
Roasted red bell peppers! If you want to get fancy, marinate them in garlic and olive oil and vinegar after you roast and peel them. ---
**Author:** ![BigNik](https://avatars.discourse-cdn.com/v4/letter/b/73ab20/32.png) [@BigNik](https://boards.straightdope.com/u/BigNik)\ **Post date:** [July 16, 2009, 12:06am UTC](https://boards.straightdope.com/t/burger-toppings/502926/55 "2009-07-16T00:06:14Z")
I’ve always made barbecue sauce with apple cider vinegar. There’s nothing wrong with that. But yes, a golden delicious is a kind of apple. Oh, yeah - you’re going to soak the onions overnight in beer before you fry them, aren’t you? ---
**Author:** ![bengangmo](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@bengangmo](https://boards.straightdope.com/u/bengangmo)\ **Post date:** [July 16, 2009, 1:02am UTC](https://boards.straightdope.com/t/burger-toppings/502926/56 "2009-07-16T01:02:56Z")
> [@BigNik](#): > > Sliced beetroot. It has to be. the only reason I read this thread was to see if someone would suggest. BEETROOT. I always picked it out myself, butr apparently it was a big favourite. Also - EGG, green chili, PINEAPPLE RINGS (oh the joy), FRIED RED ONIONS ---
**Author:** ![BigNik](https://avatars.discourse-cdn.com/v4/letter/b/73ab20/32.png) [@BigNik](https://boards.straightdope.com/u/BigNik)\ **Post date:** [July 16, 2009, 10:26pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/57 "2009-07-16T22:26:42Z")
Yeah - pineapple rings, but they’ve got to be seared on the grille first. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [July 16, 2009, 10:43pm UTC](https://boards.straightdope.com/t/burger-toppings/502926/58 "2009-07-16T22:43:27Z")
> [@silenus](#): > > Gack! That stuff is nothing but HFCS. At least use a BBQ sauce that sweetens with molasses, like KC Masterpiece or Bull’s Eye. Who cares what the sweetener is? Baby Ray’s is much better than those where it counts, flavor. ---
**Author:** ![Leiko](https://avatars.discourse-cdn.com/v4/letter/l/c5a1d2/32.png) [@Leiko](https://boards.straightdope.com/u/Leiko)\ **Post date:** [July 17, 2009, 12:51am UTC](https://boards.straightdope.com/t/burger-toppings/502926/59 "2009-07-17T00:51:05Z")
Peperoncinis or pickled banana peppers or whatever you like to call the pickled yellow-green Italian peppers. You can even get a jar of them pre-sliced, but I’m told that gets mushy faster than slicing your own. Also, if you have whole peppers, you can eat them as a side. Tartar sauce. Especially if you have any sort of fries- tartar sauce is a french fry’s best friend. ---
**Author:** ![Hazle\_Weatherfield](https://avatars.discourse-cdn.com/v4/letter/h/e9bcb4/32.png) [@Hazle\_Weatherfield](https://boards.straightdope.com/u/Hazle_Weatherfield)\ **Post date:** [July 17, 2009, 1:45am UTC](https://boards.straightdope.com/t/burger-toppings/502926/60 "2009-07-17T01:45:09Z")
Black olives, as well. BACON SALT! [Previous page](https://boards.straightdope.com/t/burger-toppings/502926.md?page=2)