5 Burger Topping Ideas to Upgrade Homemade Burgers

Grilling season is in full swing, and even the most reliable barbecue menu can start to feel predictable by mid-summer.

If your usual grilled favorites need a refresh, one of the easiest places to start is with a summer classic: the hamburger. A great burger is simple, satisfying, and endlessly adaptable. By changing the patty, toppings, seasonings, cheese, condiments, or bun, you can create a completely new meal without abandoning the comfort of a backyard favorite.

Instead of using standard ground beef every time, try lamb, turkey, salmon, bison, or a hearty veggie patty. You can also build your burger around a regional flavor theme, such as Greek-inspired lamb with herbs and feta, Asian-style beef with bold sauces and slaw, or a fresh salmon burger with bright herbs and creamy dressing.

The bread can change the whole experience as well. If you usually serve burgers on soft buns, try an open-faced version over salad greens, a crusty artisan roll, pita, naan, or another bread that adds new texture and flavor.

Comparative Nutritional Values

Before choosing your next burger patty, it helps to compare the approximate nutritional values of common options. These values are based on a 4-inch patty, or about 1/4 pound, and can vary depending on the exact product or preparation method.

• Ground lamb: about 240 calories, 23% total fat, and 9 grams saturated fat.
• Ground chuck: about 209 calories, 20% total fat, and 5 grams saturated fat.
• Ground turkey: about 193 calories, 13% total fat, and 3 grams saturated fat.
• Ground grass-fed bison: about 124 calories, 3% total fat, and 2.5 grams saturated fat.
• Ground lean sirloin: about 140 calories, 5% total fat, and 2 grams saturated fat.
• Ground salmon: about 130 calories, 4% total fat, and 0 to 1 gram saturated fat.
• Ground turkey breast: about 91 calories, 1% total fat, and 0.5 grams saturated fat.
• Veggie patties: about 90 to 150 calories and 0 to 1 gram fat.
• Soy crumbles: about 60 to 90 calories, 5% total fat, and 0 grams saturated fat.

Patty & Grilling Tips

Whether you are grilling beef, turkey, lamb, salmon, or vegetarian burgers, a few simple techniques can make the difference between dry patties and juicy, flavorful results.

• For juicy burgers, shape patties at least 1 inch thick. This allows the outside to form a flavorful crust while the inside stays moist.
• Season with salt just before grilling. Adding salt too early can pull moisture from the meat and make the patty dry.
• Season both sides generously with salt and pepper, then sear over high heat, about 375 to 400°F. After searing, move the burgers to a cooler area of the grill and cook over medium heat, about 325 to 350°F.
• Do not press burgers with a spatula while they cook. Pressing forces out the juices and can leave you with dry patties.
• Avoid poking patties with a fork. Instead, watch the juices on top. A slight pink tint suggests medium doneness, clear juices suggest medium-well, and opaque juices indicate well done.
• Chill formed patties for about an hour before grilling if you want them to hold their shape better.
• Salmon, crab, and other delicate patties benefit from chilling for at least 30 minutes before grilling.
• Turkey burgers must be cooked thoroughly until the center is no longer pink. Because turkey is lean, serve it with creamy condiments such as aioli or mayonnaise-style sauces.

• After a quick sear, cook meat-based burgers over medium heat to reduce charring and minimize flare-ups caused by dripping fat.
• Chill veggie patties after shaping so they firm up before hitting the grill.
• A vegetable grilling basket can help with fragile veggie or seafood burgers because the holes are smaller than a standard grill grate.
• When mixing and shaping patties, use cold, wet hands and handle the mixture lightly. Overworking meat can make burgers tough.

Flavor Combos

A memorable burger works like a great sandwich: the flavors should feel balanced and intentional. Choose toppings that support the main patty rather than compete with it.

Two or three main flavors are usually enough. Add contrast with texture: crisp lettuce, creamy cheese, tangy pickles, grilled onions, or crunchy slaw. Stronger ingredients such as blue cheese, relish, chutney, tapenade, or spicy condiments should add impact without overwhelming the burger.

To avoid bland results, do not stack too many toppings with the same flavor or texture. For example, several soft, mild toppings can make a burger feel flat. A creamy sauce often benefits from a crisp vegetable, while rich meat can be lifted by something acidic or fresh.

Beef Burgers

For classic beef burgers, a combination of cuts can create excellent flavor and juiciness. Freshly ground beef from a butcher is ideal, but good-quality packaged ground beef can also work well.

Regular ground beef may come from several cuts and can contain up to 30% fat. Fat adds flavor, but too much can make burgers greasy and increase grill flare-ups.

Ground chuck usually contains about 20% fat and has a strong beefy taste. It works well when mixed with lean ground sirloin for a flavorful burger with a lower fat level.

Ground sirloin is leaner, at about 15% fat, and pairs nicely with chuck for a balanced patty.

Ground round is very lean, at about 11% fat, but it can become dry. Mix it with chuck or add a small amount of flavorful liquid when forming patties.

Beef burgers pair well with Dijon mustard, Worcestershire sauce, steak sauce, chili sauce, garlic, parsley, basil, thyme, oregano, marjoram, savory, chili flakes, pickles, relish, capers, anchovies, chutney, and almost any cheese.

If you love cheese, try bold combinations such as aged Cheddar, Red Leicester, or Roquefort. You can also mix cheese directly into the beef for pockets of rich flavor.

Oozy Bluesy Stilton and Sirloin Burgers

These burgers combine ground sirloin and lean ground chuck for robust flavor and a satisfying texture. Burgundy wine adds depth, while blue cheese gives the patties a bold, savory finish.

Serve them open-faced or on crusty rolls with your favorite toppings, sweet potato fries, and a cold drink.

Turkey Burgers

Ground turkey and ground turkey breast are lean choices for grilling, especially for anyone watching calories or cholesterol. Because turkey is so lean, it benefits from added moisture and seasoning.

For 2 pounds of ground turkey, mix in 1 tablespoon each of Worcestershire sauce, Dijon mustard, and white wine. Add 1 teaspoon each of minced fresh sage, thyme, and rosemary, plus 1 teaspoon garlic powder and 1/2 cup ricotta cheese. Shape the patties, chill for at least 30 minutes, and season both sides with sea salt and freshly ground pepper just before grilling.

Turkey burgers work well with Swiss, pepper jack, or caraway Edam. Serve them on a crusty roll with tomato, butter lettuce, sweet onion, and a creamy condiment such as cranberry aioli, Dijon mustard, or mayonnaise.

Lamb Burgers

Lamb has a higher fat content than many other burger options, but its rich flavor makes it a rewarding choice for an occasional grilling treat. Sear lamb patties over high heat, then move them to medium heat to reduce flare-ups while they finish cooking.

Lamb pairs beautifully with oregano, dill, basil, mint, crushed red pepper, and lemon zest. For a Greek-style burger, serve the patty in warm pita with tomato, sweet onion, spinach, goat cheese or feta, and a tangy yogurt-based sauce.

Zesty Lamb Burgers with Fetziki Sauce

These lamb burgers are seasoned with fresh herbs, warm spices, and lemon zest. Serve them on whole wheat pitas or seeded buns with Fetziki Sauce, sliced beefsteak tomatoes, grilled red onion, and fresh baby spinach.

Salmon Burgers

Salmon burgers are a flavorful way to enjoy lean protein. Salmon also contains omega-3 fatty acids, making it a smart choice when you want a lighter burger with plenty of character.

Because ground salmon does not bind as firmly as beef or lamb, it usually needs a binder. Egg, breadcrumbs, panko, or cooked quinoa can help the patties hold together. Add a splash of white wine, herbs, spices, and seasonings, then chill the patties for about an hour before grilling.

Salmon pairs well with dill, parsley, basil, savory, shallots, tarragon, chives, garlic, lemon zest, lemongrass, and ginger.

For toppings, try tartar sauce, chimichurri, tomato relish, pickles, or a green goddess-style dressing. Salmon burgers are also excellent without a bun, served over mixed greens with pear, pecans, and gorgonzola for a fresh, sharp finish.

Veggie Burgers

Veggie burgers are a delicious option for meatless grilling. They often require a little more prep time than meat burgers, so consider making a larger batch and freezing extra patties for later.

The best veggie burgers include a good protein source, enough moisture, and a binder to help them stay together on the grill. Beans, cooked grains, sautéed vegetables, eggs, and breadcrumbs can all help create a hearty patty.

From juicy beef burgers and herb-packed lamb patties to lean turkey, fresh salmon, and hearty bean burgers, there are plenty of ways to make your summer grilling menu more exciting. Try one new idea at a time, or experiment with several combinations until you find your next favorite backyard burger.

Notes: Nutritional values are approximate and may vary by ingredient, brand, and preparation method.