#BurgerBash: Get Saucy with Burger Toppings

The hamburger is a traditional summer staple, but we have come a long way from the original hamburger with ketchup, mustard, lettuce, tomato, pickle and onion. The idea of the classic burger has been reinvented time and again with the turkey burger, veggie burger and even the salmon burger, so its only right that we get creative with the toppings, too! Check out the recipes below for easy ways to get saucy with your favorite burger.

Cilantro Pesto

  • 1 bunch cilantro, minced
  • 1/2 cup toasted walnuts, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • Pinch red pepper flake
  • 1/3 cup extra virgin olive oil

Combine the cilantro, walnuts, Parmesan, lemon juice, salt, a few grinds of pepper and the red pepper flake in the bowl of a food processor and pulse until roughly chopped. Pour in the olive oil with the motor running and taste for seasoning adding more salt or pepper as desired. Keep pesto refrigerated and covered for up to 2 weeks or freeze for up to 2 months.

Yogurt Pickle Sauce

  • 1/2 cup Greek yogurt
  • 1/2 cup sweet relish
  • 2 tablespoons minced pickled jalapeno
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt

Combine all the ingredients in a small bowl. Keep refrigerated until ready to use. Keeps for up to 2 days.

Quick Pickled Cucumbers

  • 3/4 cup peeled and very thinly sliced cucumber
  • 1/4 cup cider vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt

Slice the cucumber very thinly on a large cutting board. If you have a mandoline or benriner slicer, use it for the thinnest slices. Combine the vinegar, sugar, water and salt in a medium saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and immediately add the cucumber, pushing it down so that it’s immersed in the hot liquid. Allow the cucumber to pickle for at least 10 to 20 minutes. Pour off the liquid and set it aside to cool. Keep refrigerated until ready to use. Keeps for up to 3 days.

Jalapeno Tartar Sauce

  • 1/2 cup Mayonnaise
  • 1/2 jalapeno, finely minced
  • 1 tablespoon minced capers
  • 1 tablespoon lemon juice
  • 1 tablespoon minced dill pickle
  • 1 tablespoon minced fresh chives

Combine all the ingredients in a small bowl. Keep refrigerated until ready to use. Keeps for up to 3 days. (Check the heat of the jalapeno before adding it all. It might be a super hot one!)

Tzatziki

  • One 8-inch cucumber, peeled, seeded and coarsely grated
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh mint
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste

Place the cucumber in a strainer and squeeze out as much liquid as you can. Combine the cucumber with the remaining ingredients and keep refrigerated until ready to use. Keeps for up to 24 hours.

Chipotle Mayo

  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 2 teaspoons lime juice
  • 2 teaspoons chipotle pepper in adobo sauce, minced
  • 1/4 teaspoon salt

Combine all the ingredients in a small bowl. If you like it spicy, add more chipotle in small increments. Keep refrigerated until ready to use. Keeps for up to 3 days.

 Pickled Red Onions

  • 1/3 cup red wine vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 small red onion, very thinly sliced

Combine the vinegar, sugar, water and salt in a medium saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and immediately add the onion, pushing it down so that it’s immersed in the hot liquid and let sit for at least 10 minutes. Drain and use as directed. Keep refrigerated until ready to use. Keeps for up to 3 days.

 Harissa Mayo

  • 1/2 cup mayo
  • 2 cloves garlic, minced
  • 1 tablespoon harissa paste or harissa powder
  • 1/2 lemon zested and squeezed

Combine all the ingredients in a small bowl. If you like it spicy, add more harissa in small increments. Keep refrigerated until ready to use. Keeps for up to 3 days.

Wasabi Mayo

  • 1/2 cup mayonnaise
  • 1 tablespoon Wasabi powder
  • 2 teaspoons lemon juice

Combine the mayonnaise, Wasabi powder and lemon juice in a small bowl and taste it. It may be hot enough for you at this point. If you want more heat, continue to add more Wasabi powder in small amounts until you get it right. If the powder is lumpy, press it through a small strainer before adding it to the mayo to remove the lumps. Keep refrigerated until ready to use. Keeps for up to 3 days.

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