Ultimate Burger Toppings

Step 1

For the Tropical Splendor Topping – Place the vegetable slaw, mayonnaise, mirin, sesame oil and soy sauce into a small bowl and toss to combine. Cover and refrigerate until use. Place pineapple and jalapeño peppers onto grill and brush with soy sauce each time you flip them. Cook until soft and tender. To assemble: place burger on toasted bun. Add the grilled pineapple slice and one of the grilled jalapeño halves. Top with a generous mound of vegetable slaw and serve. For the Le French Topping: Melt butter in a small saucepan on medium-high heat. Add onions, thyme and a pinch of salt before reducing heat to low and simmering, stirring occasionally until onions are caramelized, about 20 minutes. Remove onions from heat and reserve until served. Once burgers are cooked, melt 2 slices of cheese on each burger. To assemble: place burger on toasted bun. Add a helping of the caramelized onion. Add a swipe of Dijon mustard to the top half of each bun and serve. For the Italian Job Topping: Place tomatoes, garlic and basil into a small bowl. Add oil and vinegar, stir and then balance flavours with a sprinkle of salt and pepper. Cover and refrigerate until use. Pop the centre stems away from the mushrooms and gently scoop the gills away from their undersides. Place mushrooms onto the grill, open side down, and grill for a few minutes. Flip and repeat, grilling mushrooms until they are slightly soft. With open side up, add a handful of cheese and melt. To assemble: place burger on toasted bun. Add grilled mushroom and top with a few spoonfuls of the tomato mixture. For the Coney Island Topping: Warm chili on a low setting in a small pan. Place slices of bologna onto grill and cook for a few minutes before flipping to cook the other side. To assemble: place burger on toasted bun. Add the grilled bologna followed by a generous helping of the warmed chili and a sprinkle of chopped onions. Top with a squeeze of yellow mustard and serve. For the Oh, Canada Topping: Place slices of peameal bacon onto grill and cook for maybe 1 minute, then flip and repeat on other side. Transfer the slices onto the cooked burger and top with two slices of cheese on each, melting over the burgers. To assemble: place burger/bacon/cheese stack on toasted buns, add a few spoons of the homemade corn relish to each and serve.

Step 2

For the Tropical Splendor Topping – Place the vegetable slaw, mayonnaise, mirin, sesame oil and soy sauce into a small bowl and toss to combine. Cover and refrigerate until use. Place pineapple and jalapeño peppers onto grill and brush with soy sauce each time you flip them. Cook until soft and tender. To assemble: place burger on toasted bun. Add the grilled pineapple slice and one of the grilled jalapeño halves. Top with a generous mound of vegetable slaw and serve. For the Le French Topping: Melt butter in a small saucepan on medium-high heat. Add onions, thyme and a pinch of salt before reducing heat to low and simmering, stirring occasionally until onions are caramelized, about 20 minutes. Remove onions from heat and reserve until served. Once burgers are cooked, melt 2 slices of cheese on each burger. To assemble: place burger on toasted bun. Add a helping of the caramelized onion. Add a swipe of Dijon mustard to the top half of each bun and serve. For the Italian Job Topping: Place tomatoes, garlic and basil into a small bowl. Add oil and vinegar, stir and then balance flavours with a sprinkle of salt and pepper. Cover and refrigerate until use. Pop the centre stems away from the mushrooms and gently scoop the gills away from their undersides. Place mushrooms onto the grill, open side down, and grill for a few minutes. Flip and repeat, grilling mushrooms until they are slightly soft. With open side up, add a handful of cheese and melt. To assemble: place burger on toasted bun. Add grilled mushroom and top with a few spoonfuls of the tomato mixture. For the Coney Island Topping: Warm chili on a low setting in a small pan. Place slices of bologna onto grill and cook for a few minutes before flipping to cook the other side. To assemble: place burger on toasted bun. Add the grilled bologna followed by a generous helping of the warmed chili and a sprinkle of chopped onions. Top with a squeeze of yellow mustard and serve. For the Oh, Canada Topping: Place slices of peameal bacon onto grill and cook for maybe 1 minute, then flip and repeat on other side. Transfer the slices onto the cooked burger and top with two slices of cheese on each, melting over the burgers. To assemble: place burger/bacon/cheese stack on toasted buns, add a few spoons of the homemade corn relish to each and serve.