10 Burger Toppings Your Barbecue Guests Won't See Coming

This fatty Louisiana mainstay cooks like bacon and tastes even better, says Jean-Paul Bourgeois, executive chef of Blue Smoke in New York City.

This article originally apepard on Esquire.com

With its bold mix of peppers, creole mustard, worcestershire sauce, and cheddar cheese, this pimento blend "melts really well and has a nice little zing to it," says Bourgeois. Grate the cheddar on a box grater or a food processor to help it melt faster.

"Take a ring, throw it on the grill, or caramelise it in the pan," says Bourgeois of pineapples. "They add a really nice, juicy acidity and tartness, which plays really well with a fatty hamburger patty."

Soaked in olive oil and red wine vinegar, this blend of chopped olives, red onions, raw carrots, roasted red peppers, and parsley always pairs well with a burger, says Bourgeois.

"Just because you've already got a bun, doesn't mean you can't top with potatoes," says Greg Vernick of Vernick Food & Drink in Philadelphia. "Crispy potatoes, potato chips, potato salad—they all make delicious toppings."

"It's sweet, sour, and full of flavor, just like ketchup," says Franklin Becker, executive chef of The Little Beet Table in New York City. "It's also healthy! For my caponata, I like to cook eggplant, onions, thyme, squash, tomatoes, and golden raisins together in a skillet with a touch of olive oil. Once off the stove, I add avocado, parsley, mint, and vinegar."

"A quick jalapeno pickle makes any burger better," says Spencer Rubin, founder and managing partner of Melt Shop, a sandwich eatery in New York City. "Bring all the below ingredients to a quick simmer, set aside, and cool for 30 minutes."

Ingredients: 

1 lb of jalapeno peppers
2 cups of white vinegar
1 cup of filtered water
2 tablespoons of pickling salt (4 tablespoons of kosher salt)
3 cloves of garlic (optional)
1 tablespoon of whole black peppercorns (optional)
1 tablespoon of sugar
2 tablespoons of whole toasted cumin seeds
Zest of 1 orange
2 sprigs of Thyme
 

Chris Jaeckle, who mans the kitchen at All'onda in New York City, loves caramelised onions with red miso folded in. Deeper in flavor than other types of misos, red miso not only mirrors umami's salty flavor, it helps temper the sweetness of the caramelised onions.

Savory marmalades made with bacon, mushroom, and mustard are ideal toppings for burgers, says Nick Anderer, chef and partner of Marta in New York City. "Spread over the patty, it brings an element of texture," he says.

Why opt for humdrum lettuce when escarole packs more of a punch? Chef Anderer practically swears by the peppery lettuce known for its crunch.