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Spread or Dressing for Hamburgers?

post #1 of 14
Thread Starter 

Everyone loves a good hamburger.  I grill hamburgers on the bbq at least twice a week, because it easy, tasty, and quick.

 

What is your favorite hamburger dressing?   I normally just use mayo and mustard, either a Dijon type or other spicy type.  My daughter doesn't like mustard, but eats hot dogs with mustard.  So I started mixing mayo and mustard, and she didn't even notice except, hey different flavors.  Then i started adding other ingredients coming up with variations, including hot sauce, bbq sauce, spicy salsa, fresh lemon juice, lime, pineapple, etc.  Most of these dressings though are mayo based with only small amounts of the other ingredients.  Some have tasted great, others not so good, and didn't make it onto the burger.

 

If you mix store brands or make from scratch a hamburger dressing, please share...

post #2 of 14

I like homemade ketchup and bread and butter pickles. 

Ketchup is easy - you can make it in ten minutes, most of the time is boiling.  Put a can of tomatoes, a couple of tbsp dark brown sugar, a couple of tbsp vinegar, a couple of cloves garlic, a tsp or however much you like of dry or prepared mustard, a pinch of clove (essential), salt, pepper to taste and then whatever else you like - onion, basil, thyme, etc. 

Boil it all together for about ten minutes and then blend.  It takes more time to cool it down than to make it!  If you try this once you won;t go back to the commercial one. 

You can keep it in the fridge for a while - a few weeks (the vinegar and sugar help preserve it).  I canned it once. 

 

Bread and butter pickles are available everywhere in the states but i have to make my own.  Can give you the recipe if you like. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 14

Don't know as I have a favorite. Kind of depends on my mood, what I have on hand, and the meat being used.

 

It's only recently that I started to use mayo as a hamburger dressing; usually mixed with  ketchup, mustard, or home-made hot-dog relish. Advantage here is speed, and not having to worry about ingredients because they're always on hand.

 

If I've made some up, I like Cindy Pawlcyn's Mongollian Marinade, especially if I'm making bison burgers instead of beef.

 

My own Pomagranite Barbecue sauce is another good burger topping.

 

With lamb burgers I go a different route and make a dressing based on tzatziki. And for fish burgers a caper tarter sauce is my first choice, followed by my own mustard-sweet chili sauce.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 14

One variation I like is pretty simple.  Some mayo on the bun, a thin slice of onion and slices of roasted red bell pepper.

 

A favorite spread is equal parts mayo and catsup, a splash of dill pickle juice, season with garlic salt and paprika.

 

I haven't grilled a burger for a while, this week for sure.   I'd do it tonight, but already have some salmon in the works.

 

mjb.

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 14

You're dead right....the way to elevate a burger is with its accompaniments. Your also right that flavoured mayos are the backbone of cold sauces...go hard!

 

My bosses thought they were opening a bar/burger joint and the kitchen turned it into a restaurant...lucky for them or they would have lost their shirts by now. After much whining by both sides the burgers stayed (unavailable through dinner service!!) but received some 'chef love'....

 

Aioli...best place to sneak in the garlic and we have it on hand.

Onion jam...a good way to spark up beef though we think only the steak burger deserves it.

Beetroot relish...good colour/flavour as a bonus for the vege burgers.

A good spicy plum sauce...for the chicken (thigh of course).

 

Ed posted an onion jam recipe in the 'Garlic onion jam' thread ....we add wholegrain mustard and just use regular onions.

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #6 of 14

Those 4 you mentioned are terrific, each one in their right.

Made it tonight Garlic Onion Jam   at my mom's family gathering, did it the way Ed said and my nephew  just thought it was the greatest.

 

Haiden-my nephew

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #7 of 14

I like hot english mustard blended with ketchup.

post #8 of 14
Thread Starter 

For some unknown reason, my wife and I have always left ketchup off our burgers, we don't use ketchup on fries either.  Yet all of our kids like ketchup on their burger and fries.  I would rather have a fresh tomato slice than ketchup.  I know I have really enjoyed some restaurant burgers that use ketchup, so it isn't that I don't like ketchup.

post #9 of 14

This is strange.  I never had mayonnaise on a hamburger.  I think of hamburgers as on the greasy side, and want something to "cut" the grease, stuff with vinegar, like ketchup and pickles or picalilli. 

I also never encountered anyone who put mayonnaise on a hamburger.  Is it a regional thing? 

Anyway, i really recommend the home made version of ketchup - it's really amazing.  I don't use ketchup on anything else but hamburgers, and never really liked the commercial stuff, but this is way different, and it takes five minutes to make.  You can doctor it up with whatever you like, like hot red pepper or onions or herbs. 
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #10 of 14

I mix equal parts light mayo and ketchup. Then a spoon of Dijon, some black pepper and a squeeze of lemon. Mix thoroughly and spread on toasted bun.

post #11 of 14

indianwells that sounds great

post #12 of 14

I usually go for the traditional lettuce, tomato, mustard, pickles, but I like to mix it up when I have the inspiration.  Had a friend who loves meat ("wrapped in bacon" is his favorite menu description) stop by the other day.  Whipped up a couple of burgers with some left over chimichurri in the mix.  Topped with some muenster cheese (all I had) and more chimichurri sauce.  Pretty darn good.  (Friend is still talking about the burger.)  Think I'll try some jack cheese next time.

post #13 of 14

Muenster is probably the most underused cheese going. But it makes great sense for something like a burger. It's great as a pizza topping as well.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 14

Such a great melting cheese.  Love it in a grilled cheese sandwich w/ some emmenthaler.  Never had it on a pizza, but I'll be trying it the next time I make one. 

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