The 9 Most Unusual Burger Toppings That Chefs Actually Love

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The most basic burger is made up of bread, meat, and cheese, but that simplicity hasn't prevented it from becoming one of the world's favorite foods. Say what you like about its origins, the version we all know and love was born in the United States, when a 19th-century Connecticut food vendor fed a hungry businessman who didn't have time to hang around.

Today, U.S. megachains have straddled the world, bringing this uniquely American food to billions of delighted consumers. At the same time, the humble hamburger has been given many twists, from the creation of the smash burger in the 1960s to the near-unstoppable rise of plant-based burgers for carnivores and vegetarians alike.

There's no end to the innovative ways to reinvent the hamburger, but playing around with toppings is the easiest. The traditional blend of condiments and common veggies will always hit the spot, of course; it's hard to go wrong with ketchup or lettuce. But if you're hankering for something a little more off the beaten path, we asked some chefs for their favorite unusual burger toppings — and their responses were as surprising as they are mouthwatering. Get those burgers and buns ready!

There are two kinds of burger lovers: Those who wolf down everything, pickles and all, and those who scrupulously remove any trace of them before chowing down. As well as providing a textural crunch, a couple of slices of pickle add an acidic twist to a hamburger or cheeseburger, cutting through the fat and balancing the richness.

These days all sorts of vegetables are pickled and popped on a burger, including jalapeño and onion. If you're in the market for something different, Yehuda Sichel, chef and owner of Huda in Philadelphia, has you covered: Pickled daikon. Lovers of Japanese cuisine will be familiar with this radish variety, which carries a hint of peppery sweetness. And while red unpickled tomatoes are a classic topping, Sichel and Joe Friday, chef and founder of Friday Burger Company, like to top their burgers with the pickled green kind. Friday adds crispy onions and smoked mayonnaise to get acid, smoke, and crunch all in one bite. "It feels elevated but still rooted in comfort food," he explained.

While the zing from pickled tomatoes helps reset your palate so your burger doesn't feel heavy, the berries (which tomatoes are, botanically, in case you didn't know) are also a key ingredient used by Frank Stitt – executive chef and owner of Chez Fonfon in Birmingham, Alabama – in one of his most unusual burger toppings: Green tomato mostarda. It's a blend of candied green tomatoes with a mustard extract that packs a flavor punch.

This complex food has been a staple of the Korean diet for thousands of years, It's fairly easy to find this fermented cabbage dish in the U.S. nowadays — imports have absolutely skyrocketed. Whether kimchi's popularity is due to its health benefits or because of a stateside Korean culture boom in the last several years is up for debate (hint: it's likely both), but either way you can pick up a tub of kimchi for around the same price as a fast food burger. So, if logic follows, why not combine the two?

Chef Kayla Robison, professionally known as Commander 'N Beef, thinks kimchi works on every style of burger, including vegetarian and salmon options. If, like me, you occasionally find that both those kinds are a little dry, adding a dollop of kimchi not only provides a veggie boost, but also adds some much-needed moisture without turning your burger into a soggy mess.

Traditionally, kimchi contains fish or shrimp ingredients but vegan versions like this are out there. Of course, it also works on a traditional beef patty. "The fermentation, spice, and acidity actually cut through beef fat perfectly," Joe Friday explained. "Once you understand balance, it makes total sense."

Burgers with sesame seed-topped buns are nothing new, but the relationship between sesame seeds and burgers hardly needs to end there. Tahini, a runny paste made from ground sesame seeds, is one of the most unusual burger toppings Yehuda Sichel has ever tasted. "Nutty fat and charred beef work surprisingly well," he told us.

Although they sound similar, tahini (sometimes called tahina) is very different from tzatziki (though we'll explore the latter's potential as a burger topping a little later). There's a wide range of affordable tahinis out there, and they all bring their smooth nuttiness to traditional hamburgers and cheeseburgers while also adding a touch of moisture.

If you want a true taste of the Mediterranean, pair it with a lamb kofta burger. Ask your butcher for some lamb mince, throw in some chopped onions (put them in a teacloth to squeeze out some of the liquid so the kofta doesn't fall apart) and parsley, before mixing it all together, and cooking on a griddle. It's meaty, herby, nutty perfection.

We've long adored Guy Fieri's bun toasting tip, but the celebrity chef wasn't always a fan of peanut butter as a topping. He definitely didn't enjoy one in an Indiana eatery, but a 2020 visit to a Utah restaurant changed his mind. Kayla Robison told us it was her favorite unusual addition, too, even if she admittedly "still can't figure out why it works so well."

We have Missouri-based The Wheel Inn to thank for topping a burger with peanut butter and mayo — called a guberburger — in the 1940s. Although the restaurant is no more, there are still restaurants in the area that serve peanut butter-topped burgers, as well as a growing number of foodies — and chefs — who will happily smear a spoonful of the sticky spread onto their patties.

It works particularly well with bacon, according to Joe Friday. "Sounds crazy, but the fat and salt balance works, especially with a smash burger," he enthused. Many people are yet to be convinced, which is why peanut butter finds a place at the unusual end of burger toppings, but we think it's one Elvis Presley — renowned for his love of peanut butter and unusual sandwich combos – would have enjoyed.

Fast food is rarely seen as a healthy food option, but when it comes to homemade burgers, a lot depends on the ingredients used to put them together. Lean protein and fresh salad is a good combination in any dietician's eyes, while a homemade bun can reduce the meal's sugar without compromising on flavor. 

When it comes to toppings, yogurt is a delicious alternative that's also health-conscious. Mediterranean-inspired turkey burgers taste amazing when paired with tzatziki, a sauce made from cucumbers, olive oil, mint, and Greek yogurt (though some of these substitutes might work if you're out of the latter). 

Both Yehuda Sichel and Joe Friday banged the drum for using yogurt as a topping on veggie and bean burgers, while Friday also added lamb burgers with a dash of mint yogurt into the mix. "Acid and texture are key," he advised. If lactose isn't your thing, don't worry — there are lots of dairy free alternatives out there, including this plant-based yogurt that costs less than $2 per cup. Team it with fresh tomatoes and lettuce on a beef, turkey, or bean burger for the tastiest (and saintliest) bite.

Almost 100 years after White Castle began selling hamburgers in 1921, high-end chefs decided to give the dish a shake-up. They played around with all the key ingredients, giving them an artisanal twist or turning to ingredients that had never previously been slid between two patties and a bun. Among that list of ingredients is citrus. If, like me, you shudder at the idea of adding oranges and lemons to the average quarter pounder, it's actually worth listening to the experts.

For Yehuda Sichel, sauce is crucial for leaner patties, and adding citrus will bring a note of brightness, especially for bean and veggie burgers. A dollop of lime aioli is a great place to start or, if your tastes lean toward Mediterranean flavors, citrus mint spread is a mouthwatering topping for a chicken or lamb burger.

Oranges are also finding a place among many people's home-cooked burgers, from a simple glaze daubed on the patties to give a sweet, sharp tang, to slices of seared fruit used as a sweet-savory topping. If you're not yet ready to tackle that flavor combination, you can add a dash to your burgers with a shake of citrus blend spice.

Experts have long told us to eat plenty of vegetables and fruits. One way to sneak a little more of that goodness into our diets could be adding a fruit topping to our burgers. Canned pineapple is one way to seriously upgrade your plain burger, and Yehuda Sichel loves the smoky acidity, almost pickle-like quality of a charred ring. But it's just one of several fruity toppings that are fabulous when paired with patties and a bun.

Sichel is a fan of topping lamb burgers with figs or dates, creating a juicy, sweet blend with the tangy meat. If chicken burgers are your thing, Joe Friday recommends pineapple or mango. These unusual toppings complement the white meat while giving the whole burger a dash of brightness.

Friday also recommends pineapple on chicken burgers, as well as combining blue cheese and fig jam for beef patties, and piling the crunchy apple slaw on a pork burger. Make sure to use the right bread for burgers with fruit toppings. "Brioche handles sweet better than a standard potato bun," he said. For burger fans who like their sweet with heat, give Kayla Robison's fave, candied jalapeños, a whirl.

Do you love making your burger spicy with different toppings? Turns out chefs are the same way. "There isn't a spicy (within reason) topping I haven't enjoyed," Kayla Robison told us, and she mentioned that chili crisp is "a go to for me when I'm looking for a little heat." The unusual burger topping came as a surprise to Frank Stitt, who called it "delicious," and it's also one Yehuda Sichel reaches for when he wants flavorful heat to heighten his burger. "Spice should make you want another bite," Sichel said, "not water."

You can make chili crisp at home by adding ingredients including shallots, peppers, and garlic to chili oil, alongside a heap of seasonings such as peppercorns and star anise. (If that's too much, you can also just buy jars online.) Aside from customizing your spice level, chili crisp also adds a bit of moisture and texture, layering the heat into your burger even more.  Depending on your preference, you can add a little or a lot of heat to your burgers. That's just the kind of nuanced kick we're looking for.