50 Burger Toppings

FOOD NETWORK MAGAZINE ● JUNE 2017

1. Jamaican Jerk Mustard
Mix ¼ cup each yellow mustard
and mayonnaise with 2 grated
garlic cloves, 1 finely chopped
scallion, 2 teaspoons chopped
thyme, ¼ habanero (seeded and
minced), 1 teaspoon kosher salt and
½ teaspoon each pepper, onion powder,
ground ginger and ground allspice.

2. Mustard Steak Sauce Combine ¼ cup
ketchup with 3 tablespoons yellow mustard,
1 tablespoon mayonnaise, 2 teaspoons each
steak sauce and Worcestershire sauce and
a dash of hot sauce.

3. Curry Ketchup Heat 2 teaspoons
vegetable oil in a small saucepan over
medium heat. Add 1 teaspoon curry
powder, ½ teaspoon hot paprika and
½ teaspoon chili powder; cook, stirring,
until toasted, 20 seconds. Mix with
½ cup ketchup and 1 teaspoon each
Worcestershire sauce and honey.

4. Spicy Cocktail Sauce Mix ½ cup chili
sauce (such as Heinz) with 1 tablespoon
horseradish, 1 teaspoon Worcestershire
sauce and ¼ teaspoon hot sauce.

5. Pineapple Mayonnaise Combine
½ cup mayonnaise with ¼ cup canned
crushed pineapple (drained), 1 teaspoon
each lime juice and finely chopped
cilantro and ½ teaspoon each kosher salt
and pepper.

6. Spicy Lime Mayonnaise Mix ½ cup
mayonnaise with ¼ cup gochujang
(Korean chile paste), 1 tablespoon
lime juice and a pinch of salt.

7. Ranch Mayonnaise Puree ¼ cup each
mayonnaise and sour cream in a blender
with 2 tablespoons each chopped dill,
parsley, chives and pine nuts, 1 tablespoon
white vinegar, 1 garlic clove and ½ teaspoon
each kosher salt and pepper.

8. Yogurt Feta Sauce Mash
½ cup each crumbled feta and
plain whole-milk yogurt with
1 grated small garlic clove and
½ teaspoon grated lemon zest;
season with salt and pepper. Stir in
2 tablespoons chopped dill.

9. Olive Relish Pulse ¾ cup pitted
green olives in a food processor with
1 grated garlic clove, 2 tablespoons olive oil,
1 tablespoon each capers and fresh parsley,
½ teaspoon lemon zest and 1 teaspoon
lemon juice; season with salt and pepper.

10. Spicy Pepper Relish Pulse 1 chopped
red bell pepper in a food processor
with 1 halved Fresno chile, 1 garlic clove,
1 tablespoon cider vinegar and 1 teaspoon
kosher salt until finely chopped.
Refrigerate at least 1 hour.

11. Grilled Kimchi Relish Grill 1½ cups
drained kimchi (reserve 2 tablespoons
brine) over medium-high heat, turning,
until charred, 1 minute. Chop and combine
with 1 chopped scallion, 1 grated garlic
clove, 1 teaspoon sesame oil and the
reserved kimchi brine.

12. MIddle Eastern Chickpea Relish Finely
chop ½ cup canned chickpeas (drained
and rinsed) into a chunky paste. Mix with
2 tablespoons each olive oil, chopped
black olives, chopped parsley and toasted
pine nuts, 1 tablespoon each lemon juice
and minced preserved lemon and
1 teaspoon za’atar spice blend.

13. Barbecue Sauce Simmer ½ cup ketchup
with 3 tablespoons brown sugar, 1 tablespoon
each yellow mustard, cider vinegar and
Worcestershire sauce, 1 grated garlic clove,
½ teaspoon kosher salt and ¼ teaspoon
each smoked paprika, cayenne and black
pepper until thickened, 10 to 12 minutes.

14. Coffee Barbecue Sauce Make
Barbecue Sauce (No. 13), omitting
the cayenne and adding ⅓ cup strong
brewed cofee and 1 tablespoon molasses.
Simmer 12 to 15 minutes.

15. Ginger-Hoisin Barbecue Sauce Sauté
1 finely chopped scallion and 1½ teaspoons
grated peeled fresh ginger in vegetable oil
until softened, 1 minute. Mix with ¼ cup
barbecue sauce (use store-bought or see
No. 13) and 2 tablespoons hoisin sauce;
season with salt and pepper.

16. White Barbecue Sauce Combine
½ cup mayonnaise with 3 tablespoons
horseradish, 1½ tablespoons cider vinegar,
1½ teaspoons sugar, ½ teaspoon each kosher
salt and pepper and a pinch of cayenne.

17. Mustard-Pepper Cream Sauce Whisk
½ cup sour cream with 1 tablespoon each
chopped chives and grainy mustard,
1 teaspoon each champagne vinegar and
coarsely ground pepper and a pinch of salt.

18. Curried Mango Sauce Combine ¼ cup
each mango chutney and mayonnaise with
2 tablespoons sour cream, ½ teaspoon
curry powder, ¼ teaspoon kosher salt and a
pinch each of smoked paprika and pepper.

19. Gruyère Onions Sauté 1 sliced large
onion with ½ teaspoon each kosher salt
and pepper in 3 tablespoons olive oil
over medium heat, stirring occasionally,
until browned, 25 minutes. Add ¼ cup
shredded gruyère cheese, 2 tablespoons
sherry, 1 tablespoon water and 2 teaspoons
chopped thyme. Cook, stirring, until the
cheese melts.

20. Worcestershire Onions Sauté 1 sliced
large onion with ½ teaspoon each kosher
salt and pepper in 3 tablespoons olive oil
over medium heat, stirring occasionally, until
browned, 25 minutes. Add 2 tablespoons
Worcestershire sauce and 1 tablespoon
water. Cook, stirring, 30 seconds.

21. Cajun Onion Straws Soak 1 halved and
thinly sliced sweet onion in buttermilk,
1 hour. Mix 1 cup flour, 1 tablespoon
each cornmeal and Cajun seasoning and
1 teaspoon kosher salt. Drain the onion;
dredge in the flour. Working in batches,
deep-fry in 370˚ vegetable oil until golden,
3 to 4 minutes. Drain on paper towels.
Season with Cajun seasoning and salt.

22. Garlic–Miso Sauce Cut 1 head garlic in
half crosswise; put on a sheet of foil. Drizzle
with olive oil and season with salt and pepper;
wrap in the foil. Roast at 350˚ until tender,
45 minutes. Let cool; squeeze the garlic
out of its skin. Mash with 2 tablespoons
each mayonnaise and white miso paste,
1 tablespoon water and ½ teaspoon each
sesame oil and brown sugar.

23. Bourbon Bacon Jam Sauté 6 ounces
chopped bacon in a large skillet over
medium heat, stirring occasionally, until
crisp, 15 minutes. Add 1 chopped small
red onion and 2 chopped garlic cloves;
sauté until tender, 5 minutes. Add ⅓ cup
cider vinegar and 2 tablespoons each
brown sugar, bourbon and water; simmer
until the liquid is almost evaporated,
about 15 minutes. Season with pepper.

24. Honey Mustard–Glazed Bacon Place
8 bacon slices on a wire rack set on a
rimmed baking sheet; bake at 375˚ until
just starting to crisp, 12 to 14 minutes.
Brush both sides with honey mustard;
sprinkle the tops with coarsely ground
pepper. Bake until crisp, 12 more minutes.

25. Sugared Pecan Bacon Place 8 bacon
slices on a wire rack set on a rimmed
baking sheet; sprinkle with a mix of
2 tablespoons each dark brown sugar and
ground pecans. Bake at 400˚ until crisp,
about 20 minutes.

26. Lemon-Pepper Bacon Place 8 bacon
slices on a wire rack set on a rimmed
baking sheet; sprinkle with a mix of
1 tablespoon each grated lemon zest and
coarsely ground black pepper. Bake at
400˚ until crisp, about 20 minutes.

27. Bacon Peanut Butter Combine ⅓ cup
crunchy peanut butter with 3 crumbled
cooked bacon slices, 1½ teaspoons
brown sugar and a pinch of cayenne.

28. spicy Blue Cheese Butter Mash
3 tablespoons softened butter with
1 tablespoon chopped chives; season
with hot sauce and salt. Stir in ¼ cup
crumbled blue cheese.

29. Buffalo Butter Make Blue Cheese
Butter (No. 28), using 2 tablespoons
Bufalo-style hot sauce (such as Frank’s
RedHot). Stir in 2 tablespoons finely
chopped celery.

30. Peruvian Pepper Sauce Sauté
1 chopped small onion, 3 sliced garlic
cloves and a pinch of salt in 2 tablespoons
coconut oil over medium heat until
lightly browned, 10 minutes. Cool
5 minutes. Puree in a food processor
with ⅓ cup ajI amarillo paste (Peruvian
chile paste), 2 tablespoons rice vinegar,
1 teaspoon brown sugar and ½ teaspoon
kosher salt.

31. Green Chile Sauce Pulse one 4-ounce
can whole green chiles (drained) in a
food processor with ¼ cup fresh cilantro,
1 sliced scallion, 1 tablespoon lime juice,
1 teaspoon honey, ½ teaspoon kosher salt
and a pinch of dried oregano. Season with
salt, pepper and green hot sauce.

32. Chipotle Black Bean Sauce Puree 1 cup
canned black beans (drained and rinsed)
in a food processor with 1 tablespoon sour
cream, 1 chipotle chile in adobo, the juice
of ½ lime and ½ teaspoon each ground
cumin, smoked paprika and kosher salt.

33. Sriracha Rémoulade Combine
½ cup mayonnaise, 1 tablespoon
each Sriracha, grainy mustard, ketchup
and horseradish, 2 teaspoons
yellow mustard, 2 minced gherkins,
½ grated garlic clove and ¼ teaspoon
each kosher salt and pepper.

34. Grilled Pineapple salsa Brush
½ sliced pineapple (peeled and cored),
½ sliced small red onion and 1 poblano
pepper with vegetable oil. Grill over
medium-high heat, turning, until charred,
3 to 5 minutes for the pineapple and onion
and 10 minutes for the poblano. Peel and
seed the poblano. Chop the pineapple,
onion and poblano and toss with 1 chopped
tomato, 2 tablespoons chopped cilantro
and the juice of 1 lime; season with salt,
pepper and hot sauce.

35. Fried Dill Pickles Whisk ¼ cup each
cornmeal and cornstarch with a pinch of
cayenne. Toss 24 dill pickle chips with
1 teaspoon cornstarch; dip in 1 lightly
beaten egg, then dredge in the cornmeal.
Fry in 2 inches 375˚ vegetable oil until
golden, about 3 minutes. Remove with
a slotted spoon and drain on a rack.

36. Squash Pickles Toss 1 thinly sliced
yellow squash and ½ thinly sliced shallot
with 1 tablespoon kosher salt in a colander;
let drain 15 minutes. Rinse, squeeze dry
and transfer to a small bowl. Bring 1 cup
cider vinegar, ⅓ cup sugar, ½ teaspoon
each turmeric and mustard powder and
a pinch of celery seed to a boil in a small
saucepan; pour over the squash mixture.
Let cool. Refrigerate 2 hours.

37. Pickled Carrots and Cucumbers
Combine 1 shredded large carrot,
½ seedless cucumber (cut into 3-inch
matchsticks), 1 halved garlic clove and
4 dill sprigs in a medium bowl. Bring
1 cup white vinegar, ¾ cup water and
1 tablespoon each kosher salt and sugar
to a boil, stirring, until dissolved;
pour over the vegetables. Let cool.
Refrigerate 2 hours.

38. Charred Corn and Tomatoes
Cut of the kernels from 1 ear of corn;
toss with ¾ cup grape tomatoes and
2 tablespoons olive oil on a rimmed baking
sheet and season with salt and pepper.
Broil, stirring occasionally, until charred
and tender, 5 minutes. Let cool. Combine
with 1 tablespoon rice vinegar, 1 sliced
scallion and ½ tablespoon each chopped
mint and cilantro.

39. Italian Salsa Verde Pulse 1 cup each
fresh parsley and basil, 1 tablespoon capers,
2 anchovies, 2 garlic cloves, ½ teaspoon each
sugar, red pepper flakes, lemon zest and
dijon mustard and a pinch of salt in a food
processor. Slowly pulse in ½ cup olive oil.

40. Italian Pimiento Cheese Combine
½ cup shredded Italian cheese blend
with 2 ounces softened cream cheese
and 2 tablespoons each mayonnaise and
chopped hot cherry peppers; season
with hot sauce.

41. Herbed Frico Divide ⅔ cup shredded
parmesan cheese into four 4-inch circles
on a silicone mat–lined baking sheet.
Sprinkle with Italian seasoning. Bake at
350˚ until golden and crisp, about
10 minutes. Let cool on the baking sheet.

42. pepper jelly Brie Combine ½ cup
brie cheese spread with 1 tablespoon hot
pepper jelly, 1 teaspoon chopped thyme
and a pinch of salt.

43. Mustard Beer Cheese Heat cup
beer with 1 tablespoon butter, 1 teaspoon
mustard powder and a pinch each of
salt and pepper in a small saucepan
over medium-low heat until steaming.
Gradually whisk in 6 ounces grated
white cheddar until smooth. Whisk in
1 egg yolk; cook, whisking, until thickened,
2 to 4 minutes. Remove from the heat and
stir in 1 tablespoon grainy mustard.

44. Nacho CheesE Spread Microwave
8 ounces cubed processed cheese (such as
Velveeta) until melted and smooth, about
2 minutes. Stir in 2 tablespoons each
pico de gallo, chopped pickled jalapeños,
sliced black olives and scallions and
1 teaspoon chili powder.

45. Chinese Five-Spice Fried Eggs Heat
2 teaspoons sesame oil in a large skillet
over medium heat. Stir in ½ teaspoon
Chinese five-spice powder. Crack 4 eggs
into the skillet and fry, without flipping,
until the whites are set but the yolks are
still runny, about 4 minutes. Drizzle the
eggs with 4 teaspoons each soy sauce and
honey and cook, swirling the pan, until the
sauce is sticky, 10 to 20 seconds. Season
with salt and pepper.

46. Sausage and Peppers Sauté
1 chopped red bell pepper, 1 chopped
onion and 1 minced garlic clove in
olive oil, 5 minutes. Add 2 crumbled
hot Italian sausages (casings removed)
and brown, 3 minutes. Add 2 tablespoons
red wine and simmer until the liquid
evaporates. Add 1 cup marinara sauce
and ¼ teaspoon dried oregano. Simmer
until thickened, 3 minutes. Stir in
2 tablespoons chopped parsley.

47. Thai Coleslaw Whisk 2 tablespoons
lime juice with 1 tablespoon each
brown sugar and fish sauce and
1 grated small garlic clove. Stir in 2 cups
coleslaw mix, ½ chopped jalapeño and
¼ cup each chopped salted peanuts,
cherry tomatoes, mint and cilantro.
Let sit 15 minutes.

48. Avocado-Broccoli Slaw Toss 2 cups
broccoli slaw mix with 1 diced small
avocado, 3 thinly sliced radishes, 1 cup
sprouts, 1 thinly sliced scallion and
2 tablespoons each salted sunflower
seeds, white wine vinegar and olive oil;
season with salt and pepper.

49. Muffuletta Olive relish Pulse
½ cup each mixed pitted green and black
olives and spicy giardiniera (drained) in
a food processor with 1 tablespoon each
olive oil, red wine vinegar, fresh parsley
and capers, 1 minced garlic clove, 1 sliced
scallion and 1 teaspoon dried oregano until
chunky; season with salt. Thin with 1 more
tablespoon olive oil.

50. Balsamic Mushrooms Sauté 8 ounces
sliced white mushrooms in olive oil over
medium-high heat until browned. Add
2 minced garlic cloves and season with
salt and pepper; sauté 1 minute. Add
1 tablespoon butter and 2 tablespoons
balsamic vinegar and sauté until the
mushrooms are glazed.