EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.
Each week as part of our Kitchen Secrets series, we’ll be asking readers to share their cooking tips and go-to-dishes. From the secret to great roast potatoes to the best way to scramble an egg, we’ll have a new question every seven days.
This week, we have summer BBQs on the brain, so we’re asking…
What’s your go-to burger topping?
Here’s what some of our readers had to say…
The fancy ones…
“Here’s my fancy-feeling burger that’s super cheap and easy to prepare. Rocket leaves, Cashel or Danish blue cheese, fresh red onion, and caramelised red onion chutney. Plus two sauces: a generous helping of mayo and a little dollop of barbecue sauce.”
Here’s the structure: Bun, cheese, burger, more cheese, a few leaves, a great dollop of mashed avocado mixed with salt, pepper and juice of a lemon, and finally hummus on the bun lid.
“Beef tomatoes, balsamic onions, pickles and Monterey Jack cheese, with ketchup and mustard on top.”
Melted Swiss cheese with sliced fried mushrooms. Oh my…
“Add a fried egg and bacon to the cheese and mushrooms, and it’s even better than ‘oh my…’”
Start with a beef burger, then add fresh crisp mini gem or cos lettuce (one or two pieces max), plus fried crispy white onions, a slice of mature red cheddar cheese, garlic mayo and ketchup. Serve with sweet potato fries with a fresh lime for extra taste and more garlic mayo. Heaven.
The classic varieties…
“As an Aussie, the basic burger is best. A well cooked mince patty, raw white onion, tomato, iceberg lettuce, toasted bun, and bacon medallions on top of melted cheddar cheese. Add ketchup & Mayo to suit. Maaaaaaaaate.”
Red onion relish, tomatoes, gherkins and cheese.
“I make a cheesy tomato and avocado burger, with Pepper Jack cheese, a large slice of buffalo tomato, and sliced fingers of avocado.”
Cheese is generally a no-no. The rules: a burger must have onions, preferably cooked. Then tomato sauce and Mustard. Embellish that with a fried egg and crispy bacon.
“Ketchup and lettuce, that’s all. Just a great combination of texture and taste to go along with a burger.”
Cheese, extra mayo and fresh chopped lettuce because I need my five a day. Bring it on.
“Spanish onion and mayo on a burger fresh from the barbecue. Yum.”
I like a slice of vintage cheddar cheese, finely cut red onion, sliced cherry tomatoes a dab of mayo and ketchup on both sides, some chunky burger sauce, and lettuce. To finish it off, mix avocado oil with thinly cut green/red peppers and add some corn niblets.
“Onions, mushrooms, cheese and pickle with a beef burger. For a chicken burger I like mayo, avocado, tomato, onion, lettuce and cheese with a chicken burger. Onions, always.”
The out-of-left-fielders…
Jalapeno peppers, lettuce, hot sauce and sour cream. Unbelievable.
“One part mustard, two parts mayo, and a good dash of Piri-Piri salt makes the best burger sauce you’ll ever have.”
Smoked rashers, a fried egg and sliced beetroot from a jar.
“The best burger I’ve ever had was in Portugal a few years ago on our holiday. Everyone was too exhausted to move, so I volunteered to cook on the barbecue on our balcony. I went for burgers topped with hashbrowns (!), fried crunchy mushrooms, halloumi cheese and a fried egg. As I sauce I used mayo mixed with a little honey mustard. I’m getting hungry just thinking about it.”
Raw onion and alfalfa sprouts.
“Shredded chicken wing meat mixed with hot sauce on top of the burger. Then cheese, lettuce and a bit of mayo on the bottom. Oh, and never put tomatoes on a burger! They taste good but make for messy eating.”
Streaky rashers, fried mushrooms, a little ketchup and a little mustard. Add cheese if you like but it’s not for me personally.
“I love scallions, jalapeno peppers, Parma ham, and melted mozarella on my burger. I finish it off with rocket, garlic mayo and taco sauce.”
Start by frying mushrooms, onions, and garlic on a pan. Add a half cup of water and half a cup of milk along with some gravy granules. Put a slice of your cheese of choice on the burger alone with the mushroom mix. Finish with rocket or spinach. Yum.
We’re building a panel of home cooks and foodies from our readers to answer our weekly question and share their kitchen hacks. If you’re interested (and fancy the chance to win a few prizes from Lidl along the way), send us a mail on food@thejournal.ie with ‘Home Cooks Panel’ in the subject line. Be sure to include:
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