Recipes: Burger toppings from A to Z

ASIAN GUACAMOLE

Serves 4.

Note: From "Burgers," by Paul Gayler.

• 2 tbsp. olive oil

• 1 small red onion, finely shredded

• 1/2 tsp. mild curry powder

• 2 avocados

• 6 green onions, finely chopped

• 1 hot green chile

• Juice of 2 limes

• Handful of fresh cilantro leaves

• 1 tablespoon sour cream

Directions

Heat olive oil in pan. Add red onion and cook 1 minute. Add curry powder, cook for 2 minutes, allow to go cold.

Cut avocados in half, remove the skins and pits. Place in blender with green onions, chile, lime juice, cilantro and spiced onion mix. Process into a coarse purée, then fold in the sour cream. Place in a bowl and refrigerate for 1 hour.

BALSAMIC ONION CONFIT

Makes 1 cup.

Note: From "All Fired Up," by Margaret Howard.

• 3 tbsp. butter or margarine

• 1 lb. onions, chopped

• 2 tbsp. granulated sugar

• 1 tsp. salt

• 1/2 tsp. ground pepper

• 3 tbsp. balsamic vinegar

Directions

Preheat grill on medium-low. Melt butter in a heavy saucepan on grill. Add onions, sugar, salt and pepper. Cook, stirring occasionally, until golden brown (about 1 hour).

Add vinegar and cook to reduce to syruplike consistency. The mixture should still be moist and resemble a jam. Delicious served warm or refrigerate and heat just before serving.

CARAMELIZED SHALLOTS

Serves 4.

Note: From "Planet Barbecue!" by Steven Raichlen.

• 2 tbsp. unsalted butter

• 1 tbsp. extra-virgin olive oil

• 1 lb. shallots, peeled and thinly sliced crosswise

• Coarse salt and freshly ground black pepper

Directions

Melt butter in the olive oil in a heavy saucepan over medium heat. Add shallots and cook until they have been reduced to a dark, sweet paste, 15 to 25 minutes; you will have to stir often. Lower heat as needed to keep from burning. Season with salt and pepper to taste. The shallots can be caramelized several hours or even a day ahead and refrigerated, covered. Let return to room temperature before serving.

DILL PICKLE SPEARS

Makes 1 quart.

Note: From "Everyday Food: Fresh Flavor Fast," from the kitchens of Martha Stewart Living.

• 4 to 6 Kirby cucumbers, sliced lengthwise

• 1 c. white-wine vinegar

• 1/4 c. sugar

• 3 tbsp. coarse salt

• 1 tsp. dill seed

• 2 crushed and peeled garlic cloves

• 2 c. water

Directions

Place sliced cukes in a large bowl. In a medium saucepan, combine vinegar, sugar, salt, dill seed, garlic and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.

Use a small plate to submerge cukes in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks.

EGG AND CAPER RELISH

Serves 4.

Note: From "Burgers," by Paul Gayler.

• 1/2 tsp. Dijon mustard

• 2 hard-cooked eggs, chopped

• 1 shallot, finely chopped

• 2 tsp. capers, coarsely chopped

• 1 tbsp. fresh flat-leaf parsley

• 1/4 c. French dressing

Directions

Combine all ingredients at least 30 minutes before use.

FENNEL AND JICAMA SLAW

Serves 6.

From "Burger Parties," by James McNair and Jeffrey Starr.

• 2 bulbs fennel with fronds

• 1 small jicama (about 1 lb.), peeled and cut into julienne

• 1/2 c. fresh chives, sliced 1-in. long

• 1/2 c. freshly squeezed orange juice

• 1/4 c. orange-flavored liqueur, such as triple sec

• 1/4 c. extra-virgin olive oil

• 1 tbsp. freshly squeezed lime juice

• 1/2 tsp. crushed red chile flakes

• Kosher or coarse sea salt

• Freshly ground black pepper

Directions

Remove the fronds from the fennel and chop enough fronds to yield 1/4 cup. Core the fennel bulbs and slice very thinly. Transfer to a serving bowl along with the chopped fronds. Add all the remaining ingredients, including salt and pepper to taste, and toss to mix well. Cover and refrigerate for 1 hour. Toss again just before serving.

GRILLED GARLIC TOMATOES

Serves 4.

Note: From "The Kansas City Barbecue Society Cookbook," by Ardie Davis, Paul Kirk and Carolyn Wells.

• 1/4 c. mayonnaise

• 3 tbsp. freshly grated Parmesan cheese

• 2 tbsp. seasoned dried breadcrumbs

• 1 large clove garlic, pressed

• 1 tsp. fresh lemon juice

• 2 large tomatoes, cut in half crosswise

Directions

Preheat grill to high.

Cut 2 (12-inch) squares of aluminum foil and layer them with the dull side up to form a double thickness. Place sheets on a baking sheet and set aside.

Combine mayonnaise, Parmesan, breadcrumbs, garlic and lemon juice. Spread mixture evenly on the cut side of each tomato half. Arrange tomatoes on foil sheets. Slide sheets onto the grill.

Cover grill and cook for 12 to 15 minutes, or until the tops of the tomatoes are browned. Slide foil sheets from grill onto a plate and serve tomatoes hot on top of burgers.

HOT CHILE PEPPER SAUCE
Serves 6.

From "Barbecue" by Thomas Feller.

• 2 red bell peppers
• 1 green bell pepper
• 1 clove garlic
• 1/2 red onion
• 2 small red West Indian hot chile peppers
• 2/3 cup olive oil
• 1 tablespoon sherry vinegar
• 1 standard pack fresh cilantro
• Salt and freshly ground black pepper

Directions

Put the peppers either on a hot grill or over a gas flame until skins have blackened, then put them in a bowl, cover with plastic wrap and leave to cool. Finely chop the garlic and onion.
Wearing gloves, remove stems of chile peppers, cut in half and discard seeds, then chop very small.
Peel the bell peppers and cut into small cubes. Mix together bell peppers, garlic, onion and chile peppers in a saucepan. Add the oil and vinegar and bring to a boil, and simmer for 10 minutes. Strip the leaves from the cilantro and add to the sauce, then leave to cool. Refrigerate overnight and check seasoning before serving.

ISLAND BBQ SAUCE

Makes 2 cups.

Note: From "500 Best Sauces, Salad Dressings, Marinades & More," by George Geary.

• 1/2 c. reduced-sodium soy sauce

• 1/2 c. pineapple juice

• 1/4 c. rum, dark or light

• 1/4 c. honey

• 2 tbsp. dry mustard

• 2 tbsp. lightly packed brown sugar

Directions

In a small saucepan over low heat, combine ingredients and heat until simmering, stirring often.

JALAPEÑO SALSA

Makes 11/2 cups of sauce.

Note: From "500 Best Sauces, Salad Dressings, Marinades & More" by George Geary.

• 3 large Anaheim or Cubanelle chiles, cut in half and stemmed

• 10 jalapeño peppers, cut in half and seeded

• 1/2 red onion, sliced

• 6 cloves garlic

• 1/4 c. extra-virgin olive oil

• 2 tbsp. freshly squeezed lime juice

• 1 tsp. sea salt

Directions

Preheat oven to 400 degrees.

Place chiles, jalapeños, red onion and garlic on prepared roasting pan. Brush with oil. Roast in oven until skins of chiles and peppers are darkened, about 20 minutes.

In food processor fitted with a metal blade, pulse roasted vegetables 10 times or until desired consistency. Transfer to a bowl. Stir in lime juice and salt. Let stand in a covered container in the refrigerator for at least 1 hour for flavors to develop or for up to 2 days.

KOSOVAN GRILLED MUSHROOMS

Serves 4.

Note: From "Planet Barbecue!" by Steven Raichlen.

• 4 tbsp. salted butter, at room temperature

• 2 garlic cloves, minced

• 3 tbsp. finely chopped fresh flat-leaf parsley, tarragon or basil

• Salt and freshly ground black pepper

• 1 lb. mushrooms, such as chanterelle, cremini, portobello or button

Directions

Place butter in a mixing bowl. Add garlic and parsley and whisk until light and creamy. Season with salt and pepper. Set aside. Wipe mushrooms clean with a damp paper towel or dishcloth. Trim ends off stems and slice.

Set up grill for direct grilling, lightly oil grates and preheat to high. Lightly brush mushrooms with garlic-herb butter. Grill on hot grates until nicely browned and tender, 2 to 3 minutes per side, basting with more garlic-herb butter. (Don't apply too much or it will drip and flare up and make the mushrooms sooty.) Alternatively, grill the mushrooms in a grill basket or shish-kebab-style on skewers.

Transfer mushrooms to a platter and serve at once, with any remaining garlic-herb butter spooned on top.

LETTUCE
Go with a variety you've never tried before, such as butterhead or red leaf, or shred it for extra texture.MARRAKESH CARROT SALAD

Makes enough for 6 burgers.

Note: From "Burger Parties" by James McNair and Jeffrey Starr (Ten Speed)

• Juice of 1 lemon

• 2 garlic cloves, minced

• 1 tsp. ground cumin

• 1/4 tsp. ground cinnamon

• 1/2 tsp. ground paprika

• 1/4 tsp. red pepper flakes

• 1 tsp. kosher salt

• 1 tsp. honey

• 1 tsp. chopped fresh flat-leaf parsley

• 2 tbsp. extra-virgin olive oil

• 1 pound carrots, peeled and grated

Directions

Combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil and carrots. Mix well and refrigerate until serving.

NOT-SO-SECRET SAUCE

Makes 13/4 cups.

From cdkitchen.com.

• 1 c. salad dressing

• 1/3 c. sweet relish

• 1/3 c. French dressing

• 1 tbsp. sugar

• 1/4 tsp. black pepper

• 1 tsp. dry minced onion

Directions

Mix all ingredients in a bowl, and stir well. Refrigerate at least an hour before serving.

OLIVE, CILANTRO AND THYME TAPENADE

Makes about 21/2 cups.

Note: From "Latin Grill" by Rafael Palomino with Arlen Gargagliano.

• 1/2 c. white balsamic vinegar

• 1/2 c. olive oil

• 1 tbsp. mashed roasted garlic cloves

• 1 grilled red onion (3 minutes per side), chopped

• 1 c. nicoise olives, pitted and finely diced

• 1 medium grilled tomato, finely diced

• 1 tbsp. minced fresh thyme

• Kosher salt and freshly ground pepper

• 1 c. fresh cilantro leaves, chopped

Directions

In a large bowl, whisk the vinegar, oil and garlic together. Add the onions, olives, tomato and thyme. Season with salt and pepper. Stir well, using your hand or a wooden spoon. Let sit for 20 minutes. Serve immediately or cover and refrigerate for up to 2 days. Return to room temperature and add cilantro just before serving.

PICKLED JALAPEÑOS

Makes about 11/2 pounds.

Note: From "The Tex-Mex Grill" by Robb Walsh (Broadway).

• 2 tbsp. olive oil

• 1 small onion, sliced thick

• 5 cloves garlic, peeled and quartered

• 8 c. water

• 15 jalapeño peppers (about 1 lb.), rinsed (and sliced)

• 1 lb. carrots, peeled, rinsed and sliced 1/2 -in. thick (about 2 c.)

• 11/4 c. cider vinegar

• 1 tbsp. pickling salt, plus more as needed

• 1 tsp. ground Mexican oregano

• 4 bay leaves

• White vinegar as needed

Directions

Heat oil in a large soup pot over medium-high heat. Add onion and sauté for 3 minutes, then add garlic. Continue cooking for another minute or 2 until onions are soft. Add 8 cups water and bring to a boil. Add jalapeños and carrots and cook 5 minutes, or until slightly softened.

Add cider vinegar, 1 tablespoon pickling salt, Mexican oregano and bay leaves and simmer for another minute. Remove from heat and allow to cool. Remove jalapeños, carrots and onions with a slotted spoon or tongs and place in glass jars. When cooking liquid has cooled completely, cover vegetables with liquid until jars are 3/4 full. Add a tablespoon of pickling salt to each jar and fill to top with white vinegar. Cap jars and keep in the refrigerator. Will keep for several months.

QUICK-PICKLED RED ONIONS

Makes 11/2 cups.

From "Veggie Burgers Every Which Way" by Lukas Volger.

• 1 c. water

• 2/3 c. vinegar

• 3 tbsp. kosher salt

• 2 tbsp. sugar

• 1 large or 2 small red onions, sliced into 1/4-in. rings

Directions

In bowl, combine 1 cup water with vinegar, salt and sugar, whisking to dissolve. Add onions, ensuring they are fully submerged. Let stand for at least 1 hour, or up to a week in the refrigerator, stored in the pickling liquid. Drain before serving.

ROASTED CORN SALAD

Makes about 3 cups.

From "Veggie Burgers Every Which Way " by Lukas Volger.

• 1/4 c. olive oil

• 3 c. fresh corn (from about 6 ears)

• 2 jalapeño chile peppers, minced (seeded or not, depending on your heat threshold)

• Juice of 1/2 lime

• 1 shallot, minced

• Salt and freshly ground pepper

Directions

Preheat oven to 350 degrees.

In an oven-safe pan or skillet, heat olive oil. Add corn and peppers, tossing quickly to combine. Transfer pan to oven and roast, stirring occasionally, until corn is tender, 25 to 30 minutes. Cool to room temperature.

In a large bowl, combine corn and peppers with rest of the ingredients. Serve on top of burgers hot, cold or at room temperature.

SUN-DRIED TOMATO CHIMICHURRI

Makes about 11/2 cups.

From "Latin Grill" by Rafael Palomino with Arlen Gargagliano (Chronicle).

• 1/2 c. dry-packed sun-dried tomatoes, soaked in hot water for 20 minutes and drained

• 1/2 c. white balsamic vinegar

• 5 cloves roasted garlic

• 1 c. olive oil

• Kosher salt and freshly ground black pepper

Directions

In a blender or food processor, combine softened tomatoes, vinegar, roasted garlic and olive oil and process until well blended. Season with salt and pepper. Let sit for about 20 minutes and serve. Or cover and refrigerate for up to 3 days. Return to room temperature before serving.

TOMATO BUTTER

Makes enough for 4 burgers.

From "Burger Parties" by James McNair and Jeffrey Starr.

• 3/4 c. sun-dried tomatoes packed in olive oil

• 2 tbsp. oil from sun-dried tomatoes

• 1 tsp. mild honey

• 1/2 c. red flame seedless grapes (substitute green grapes, if necessary)

• 2 tbsp. plus 1 tsp. brine-packed capers, rinsed and drained

• 1/2 c. fresh flat-leaf parsley leaves, chopped

• Salt and freshly ground black pepper

Directions

Combine the tomatoes, oil, honey and grapes in a food processor and process to a paste. Transfer to a bowl and stir in the capers and parsley. Season to taste with salt and pepper.

UNCOOKED TOMATO SALSA

Makes about 1 cup.

From Gretchen McKay, Pittsburgh Post-Gazette.

• 3 red, ripe tomatoes, cored and chopped

• 1/2 medium Vidalia onion, chopped

• 2 cloves garlic, chopped

• 1 jalapeño chile, seeded and chopped

• 1/4 c. fresh chopped cilantro

• Splash of red wine vinegar or a good squeeze of lemon juice

• Kosher salt and freshly ground black pepper

Directions

Mix first six ingredients in a large bowl, then season to taste with salt and pepper. Allow flavors to mingle for at least 10 minutes before serving.

VIDALIA ONION RINGS

Serves 1 or 2.

From Vidaliaonion.org.

• 1 large Vidalia onion, sliced

• 3 c. all-purpose flour

• 3 tsp. salt

• 2 tbsp. plus 1 tsp. baking powder

• 3 eggs, divided

• 2 c. milk

• 3 tbsp. salad oil, plus more for frying

Directions

Cut onion in even slices. Mix flour, salt and baking powder in a bowl. Mix egg yolks, milk and salad oil in another bowl. Combine. Beat egg whites until soft peaks form, then fold into flour mixture, stirring until smooth. Dip onion rings into batter and deep-fry in hot oil until golden brown.

WATERCRESS SALAD

Makes about 11/2 cups.

From "Planet Barbecue!" by Steven Raichlen (Workman).

• 1 tsp. salt

• 1 tsp. sugar

• 1/2 tsp. black pepper

• 1/2 tsp. minced peeled fresh ginger

• 1/2 tsp. minced fresh garlic

• 1 tbsp. rice vinegar

• 1 tbsp. dark sesame oil

• Bunch of watercress, well rinsed and trimmed

Directions

Place salt, sugar, pepper, ginger and garlic in a bowl and mash to a paste with the back of a wooden spoon. Whisk in vinegar and sesame oil. Add watercress, and toss to mix.

X-TRA CHEESE
American, Swiss, provolone or Monterey jack.

YUMMY HORSERADISH SAUCE

Makes about 1 cup.

Note: From "Weber's on the Grill: Steak & Sides" by Jamie Purviance (Sunset).

• 3/4 c. sour cream

• 2 tbsp. prepared horseradish

• 2 tbsp. finely chopped fresh Italian parsley leaves

• 2 tsp. Dijon mustard

• 2 tsp. Worcestershire sauce

• 1/2 tsp. kosher salt

• 1/4 tsp. ground black pepper

Directions

In a medium bowl, thoroughly mix the ingredients. Cover and refrigerate until about 30 minutes before serving.

ZESTY CHIPOTLE-INFUSED BBQ SAUCE

Makes 1 cup.

From Chile Pepper magazine.

• 1 tsp. olive oil

• 1/2 yellow onion, chopped

• 1 poblano chile, chopped

• 2 cloves garlic, minced

• 1 dried chipotle chile, toasted and ground

• 1 ancho chile, toasted and ground

• 2 tbsp. tomato paste

• 1/4 c. light corn syrup

• 1/4 c. apple juice

• 2 tbsp. brown sugar

• 2 tbsp. honey

• 1 tbsp. cider vinegar

• 1 tsp. Worcestershire sauce

• 1/2 tsp. liquid smoke

• Salt and ground pepper

Directions

In saucepan over medium-high heat, warm the oil. Add onions, poblano chile and garlic, and cook 5 minutes. Stir in the ground chipotle chiles and cook an additional 2 minutes, stirring. Add remaining ingredients and simmer. Cook for 20 minutes until thickened. Pour sauce into a blender and puree. Season with salt and pepper, and let sit for about 30 minutes before use. Refrigerate up to 8 days.