✔ Updated · 50 toppings in 6 groups + combos and stacking order
A great patty deserves more than ketchup, so here are my 50 favorite burger toppings, from melty cheeses and crispy bacon to tangy pickles and a few wild cards.
The best burger toppings are cheese (American, cheddar or pepper jack), crispy bacon, caramelized onions, pickles, lettuce, tomato, avocado and a good sauce like special sauce, BBQ or garlic aioli. For balance, pick one rich topping, one fresh or tangy topping and one sauce. That trio never lets me down.
- Classic: American cheese, lettuce, tomato, onion, pickles, ketchup and mustard.
- Steakhouse: sharp cheddar, bacon, caramelized onions and BBQ sauce.
- Southwest: pepper jack, jalapeños, avocado and chipotle ranch.
- Brunch: a fried egg, bacon and a hash brown patty.
Pick two or three, stack them right, and dinner gets exciting fast.
Cheese Toppings for Burgers
Cheese goes on in the last minute of cooking, with a lid over the pan so it melts into the patty. Here are the ones I reach for.
1. American Cheese
The ultimate melter. Soft, salty and gooey, it drapes over a smash burger like a blanket. Classic for a reason.
Get the recipe →2. Sharp Cheddar
More flavor than American, with a little tang. Slice it thin so it melts before the patty overcooks.
3. Pepper Jack
Creamy Monterey Jack with flecks of chile. A mild kick that loves avocado and jalapeños.
4. Swiss Cheese
Nutty and stretchy, the classic partner for sautéed mushrooms or a patty melt on rye.
Get the recipe →5. Blue Cheese
Bold, salty crumbles that soften on a hot patty. Brilliant with bacon and a drizzle of hot honey.
6. Brie
Rich and buttery. Add a few slices with caramelized onions for a fancy weekend burger.
7. Pimento Cheese
A Southern favorite: sharp cheddar, mayo and pimentos. Spoon it on the hot patty and watch it melt.
8. Smoked Gouda
Smoky and mellow. It pairs beautifully with BBQ sauce and crispy onion strings.
Classic Fresh Toppings
Cool, crunchy toppings balance a rich patty. Pat them dry so the bun stays crisp, not soggy.
9. Shredded Lettuce
Iceberg shredded thin gives that drive-in crunch. Put it under the patty to catch the juices.
10. Tomato
Thick slices of a ripe beefsteak tomato. Salt them lightly, and skip them in winter when tomatoes taste of nothing.
11. Raw Onion
Thin rings of white or red onion add sharp crunch. Soak them in ice water for 10 minutes to tame the bite.
12. Dill Pickles
Tangy, crunchy chips cut right through the richness. In my book, a burger without pickles is unfinished.
13. Avocado or Guacamole
Creamy slices or a smear of guac. Squeeze over a little lime so it stays green.
14. Arugula
Peppery greens that feel a bit fancier than lettuce. Lovely with goat cheese or brie.
15. Pico de Gallo
Fresh chopped tomato, onion, cilantro and jalapeño. Drain it well before spooning it on.
16. Coleslaw
Creamy, crunchy slaw piled on top, Carolina style. Amazing on a BBQ or pulled pork burger.
Get the recipe →Cooked and Hearty Toppings
These take a few extra minutes in the pan, and they're what turn a weeknight burger into a restaurant-style one.
17. Crispy Bacon
Smoky, salty and crunchy. Brush it with maple syrup in the last minutes of cooking for a sweet glaze.
18. Caramelized Onions
Sliced onions cooked low and slow for 30 to 40 minutes until jammy and sweet. Worth every minute.
19. Sautéed Mushrooms
Mushrooms browned in butter with garlic and thyme. Don't crowd the pan or they steam.
Get the recipe →
20. Fried Egg
A runny yolk turns into a rich sauce as you bite. Cook it in butter until the white is set.
21. Chili
Beefy chili and shredded cheddar for a knife-and-fork chili burger. Add raw onion on top.
Get the recipe →22. Onion Rings
Crunchy battered rings stacked right on the patty. Great with BBQ sauce and cheddar.
Get the recipe →23. Hash Brown Patty
A crispy potato patty for a brunch burger. Pair it with a fried egg and bacon.
Get the recipe →24. Grilled Pineapple
Charred, juicy pineapple rings with teriyaki sauce make a sweet and salty Hawaiian burger.
25. Roasted Red Peppers
Soft, sweet and smoky. Use jarred ones, patted dry, with provolone or mozzarella.
26. Bacon Jam
Bacon cooked down with onion, brown sugar and coffee into a sticky spread. Pure indulgence.
Sauces and Spreads
Sauce on both buns means every bite gets some. Toast the buns first so the sauce doesn't soak in.
27. Ketchup
Sweet and tangy, the everyday favorite. Mix it with mayo for a quick two-ingredient burger sauce.
28. Mustard
Yellow for classic diner burgers, Dijon or spicy brown for more punch. A little goes a long way.
Get the recipe →29. Garlic Aioli
Mayo stirred with grated garlic and lemon. Creamy, garlicky and great with arugula and tomato.
30. Special Sauce
Creamy, tangy and a little sweet with relish, like the double-decker drive-thru classic.
Get the recipe →31. BBQ Sauce
Smoky and sweet. Brush it on the patty in the last minute so it gets sticky.
Get the recipe →32. Chipotle Ranch
Cool ranch with smoky chipotle heat. Made for a Southwest burger with pepper jack.
Get the recipe →33. Fry Sauce
Ketchup, mayo and a splash of pickle juice. Dunk your fries in it too.
Get the recipe →34. Campfire Sauce
Smoky BBQ sauce mixed with mayo and a pinch of chipotle. Addictive on a bacon cheeseburger.
Get the recipe →35. Horseradish Sauce
Creamy and nose-tingling, just the thing for a roast beef style burger with Swiss.
Get the recipe →36. Hot Honey
Honey warmed with chile flakes. Drizzle it over bacon and blue cheese for sweet heat.
37. Pesto
Basil, garlic, pine nuts and Parmesan. Spread it on with mozzarella and tomato for a caprese burger.
38. Yum Yum Sauce
The creamy, sweet hibachi sauce. Fun on a burger with grilled pineapple.
Get the recipe →Pickled and Spicy Toppings
Acid and heat wake up a rich patty. A little goes a long way here.
39. Pickled Red Onions
Bright pink, tangy and crunchy. Slice an onion thin, cover with vinegar, sugar and salt, and wait 30 minutes.
40. Jalapeños
Fresh slices for crunch and heat, or pickled ones for tang. Seed them for a milder kick.
41. Kimchi
Spicy, funky fermented cabbage. Chop it and pair with a fried egg and a sriracha mayo.
42. Giardiniera
Chicago-style pickled vegetables in oil, chopped small. Spicy, crunchy and great with provolone.
43. Sauerkraut
Tangy and soft. With Swiss and Thousand Island, it makes a Reuben-style burger.
44. Roasted Green Chiles
Smoky roasted chiles with melted jack cheese, the Southwest classic.
Crunchy and Creative Toppings
For the adventurous. Some sound odd, all of them work.
45. Potato Chips
Crush a handful on top for salty crunch. Kettle chips hold up best.
46. French Fries
Fries right inside the bun. Messy, salty and fun, especially with fry sauce.
Get the recipe →47. Fried Pickles
Crunchy battered pickle chips with ranch. Two favorites in one bite.
Get the recipe →
48. Peanut Butter
Creamy peanut butter on a hot patty with bacon. Salty, rich and weirdly perfect. Add jelly if you're brave.
49. Truffle Aioli
Mayo with a few drops of truffle oil. A little luxury with mushrooms and Swiss.
50. Garlic Butter
Brush it on the buns before toasting, or melt a pat over the patty. Simple and rich.
Get the recipe →My Favorite Burger Topping Combos
When I can't decide, I fall back on one of these. Each one has something rich, something fresh or tangy, and a sauce.
- The classic cheeseburger: American cheese, shredded lettuce, tomato, raw onion, pickles, ketchup and mustard.
- My go-to: sharp cheddar, caramelized onions and a smear of fry sauce. Every single time.
- Steakhouse: cheddar, crispy bacon, onion rings and BBQ sauce.
- Mushroom Swiss: sautéed mushrooms, Swiss cheese and garlic aioli.
- Southwest: pepper jack, roasted green chiles, avocado and chipotle ranch. I fell for green chile burgers in my Austin years.
- Brunch burger: a fried egg, bacon, a hash brown patty and hot sauce.
- Hawaiian: grilled pineapple, teriyaki, Swiss and pickled red onion.
- Going meatless? The same toppings shine on our veggie burgers with avocado green harissa.
How to Stack Burger Toppings
Order matters more than you'd think. Stack it right and the bun stays crisp and nothing slides out.
- Toast the buns in a little butter so the sauce doesn't soak in.
- Bottom bun: sauce, then lettuce. The lettuce acts like a shield and catches the juices.
- Patty with melted cheese next. Melt the cheese in the pan with a lid on for the last minute.
- Hot toppings like bacon, onions or a fried egg go right on the cheese so they stick.
- Cold toppings (tomato, onion, pickles) go on top, then the sauced top bun.
- Cook the patty to 160°F in the center, checked with an instant-read thermometer. That's the safe temperature for ground beef.
- More burger ideas: see our hamburger recipes, my burger seasoning and the best sides for burgers.
Frequently Asked Questions
What are the most popular burger toppings?
The most popular burger toppings are cheese, lettuce, tomato, onion, pickles, ketchup, mustard and bacon. Close behind are avocado, caramelized onions, sauteed mushrooms, jalapenos, a fried egg and sauces like BBQ, special sauce and ranch.
What toppings go on a beef burger?
Beef loves rich, tangy and smoky partners: sharp cheddar or American cheese, bacon, caramelized onions, pickles, mushrooms and BBQ sauce. Add something fresh like lettuce, tomato or pickled red onion so the burger doesn't feel heavy.
What order should burger toppings go in?
Toasted bottom bun, sauce, lettuce, then the patty with melted cheese. Hot toppings like bacon or onions go on the cheese, then cold toppings like tomato, onion and pickles, then the sauced top bun. Lettuce on the bottom keeps the bun from going soggy.
How many toppings should a burger have?
I find two to four toppings plus a sauce is the sweet spot. Too many and the burger slides apart and the beef gets lost. Aim for one rich topping, one fresh or tangy topping and one sauce.
What is a weird burger topping that actually works?
Peanut butter is the famous one: creamy and salty against a hot patty, especially with bacon. Kimchi, grilled pineapple, potato chips and a fried egg also sound odd but taste great.
