Three Hot Burger Toppings
Three Hot Burger Toppings
Photo: Liz Andrew/Styling: Erin McDowell

You’ve been known to sport a crop top, work a pair of mules and rock a bright-red lip. One thing’s for sure: You’re not afraid to be bold. So why should you settle for a burger topped with plain old lettuce and tomato? We’ve got three combos that are each guaranteed to give any burger patty--including our homemade version--personality. So whether you're in the mood for spicy Tex-Mex, savory steakhouse or creamy Mediterranean, you’ll be glad you gave those standard accoutrements a rest.

4 servings

The Burgers

2 pounds ground beef or turkey

2 teaspoons garlic salt

1½ teaspoons freshly ground black pepper

2 tablespoons olive oil

4 buns, halved

The Tex-Mex

4 thick slices pepper jack cheese

4 large leaves green leaf lettuce

1 cup pico de gallo

1 avocado, sliced

Pickled jalapeños (optional)

The Steakhouse

8 strips bacon, halved

1 sweet onion, thinly sliced

Freshly ground black pepper

1⅓ cups crumbled blue cheese

The Mediterranean

1 cup Greek yogurt

3 tablespoons chopped parsley

1 cup chopped English cucumber

1 tablespoon lemon juice

¾ cup hummus

2 tomatoes, thickly sliced

1 red onion, sliced

1. Make the Burgers: Preheat a grill pan, griddle or large skillet over high heat. Meanwhile, season the ground meat with garlic salt and pepper, then form into 4 patties.

2. Transfer the patties to the hot pan and lower the heat to medium. Cook until dark brown and caramelized on each side, 6 to 9 minutes per side for hamburgers (5 to 7 minutes for turkey burgers). Transfer to a plate and keep warm.

3. Add the buns to the hot pan, cut side down, and cook until lightly toasted, about 1 minute.

4. Make the Tex-Mex: Put 1 slice pepper jack cheese on top of each burger. Place a leaf of lettuce on the bottom half of the bun, and top with the cheesy burger. Top the burger with 3 to 4 tablespoons pico de gallo and 3 or 4 avocado slices. Add jalapeños (if using), cover with the top half of the bun and serve immediately.

5. Make the Steakhouse: In a medium skillet, cook the bacon over medium-low heat until crisp, 5 to 6 minutes. Remove from the pan and drain on paper towels. Add the sliced onion to the pan, season with pepper, and cook until golden brown and caramelized, 15 to 17 minutes. Spoon 2 to 3 tablespoons caramelized onions onto the bottom half of the bun. Top with the burger and a rounded ⅓ cup scoop of crumbled blue cheese. Cover with the top half of the bun and serve immediately.

6. Make the Mediterranean: In a medium bowl, mix the yogurt with the parsley, cucumber and lemon juice to combine. Spread 2 tablespoons hummus onto the bottom half of the bun. Top with a few slices of tomato and red onion, and then the burger. Place 2 to 3 tablespoons of the yogurt sauce on top of the burger. Cover with the top half of the bun and serve immediately.

The Burgers

759 calories

54g fat

23g carbs

43g protein

3g sugars

The Tex-Mex

205 calories

16g fat

11g carbs

8g protein

4g sugars

The Steakhouse

429 calories

36g fat

8g carbs

18g protein

5g sugars

The Mediterranean

169 calories

8g fat

16g carbs

10g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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