50 sauces and toppings for burgers

Ketchup is not everything: try dozens of new toppings to бургерам. 1. Горчицаin Jamaican. Mix 1/4 tbsp. yellow mustard and mayonnaise, 2 grated cloves of garlic, 1 chopped green onion, 2 tsp. chopped thyme, 1/4 habanero pepper (remove seeds, chop), 1 tsp salt, 1/2 tsp. pepper, onion powder, ground ginger and ground allspice. 2. Mustard with steak sauce. Combine 1/4 Art. ketchup, 3 tbsp. l yellow mustard, 1 tbsp. l mayonnaise, 2 tsp each. sauce for steak and worcester sauce and a little hot sauce. 3. Ketchup with curry. In a small stewpan Preheat 2 tsp. vegetable oil over medium heat. Add 1 tsp curry powder, 1/2 tsp hot paprika and 1/2 tsp powder Chile; cook, stirring, for 20 seconds, until the spices are browned. Mix with 1/2 tbsp. ketchup, 1 tsp Worcester sauce and 1 tsp. honey. 4. Spicy cocktail sauce. Mix 1/2 tbsp. chili sauce (e.g. Heinz) with 1 tbsp. l horseradish, 1 tsp. Worcester sauce and 1/4 tsp hot sauce. 5. Pineapple mayonnaise. Combine 1/2 tbsp. mayonnaise, 1/4 tbsp. canned pineapple slices (drain liquid), 1 tsp. lime juice and finely chopped cilantro, 1/2 each tsp salt and pepper. 6. Острыйmayonnaise with lime. Mix 1/2 tbsp. mayonnaise with 1/4 tbsp. korean chili paste kochkhujan, 1 tbsp. l lime juice and a pinch of salt. 7. Ranch mayonnaise. Puree in a blender for 1/4 tbsp. mayonnaise and sour cream, 2 tbsp. l chopped dill, parsley, chives and pine nuts, 1 tbsp. l white vinegar, 1 clove of garlic, 1/2 each tsp salt and pepper. 8. Yogurt sauce with feta. Knead by 1/2 tbsp. crumbled feta and whole milk yogurt without additives with 1 grated small clove of garlic and 1/2 tsp. grated zest Lemon salt and pepper. Stir in 2 tbsp. l chopped dill. 9. Olive Relish. Grind in a food processor 3/4 Art. seedless green olives, 1 grated clove of garlic, 2 tbsp. l olive oil, 1 tbsp. l capers and fresh parsley, 1/2 hour l lemon peel and 1 tsp. lemon juice; salt and pepper. 10. Spicy relish with pepper. In the kitchen combine 1 chopped red bell pepper, 1 halved Fresno chili pepper, 1 clove of garlic, 1 tbsp. l apple cider vinegar and 1 tsp. salt. Refrigerate at least 1 part 11. Relish with kimchi. Grill 1.5 tbsp. kimchi (drain the brine, keeping 2 tbsp. l.) over a moderately high heat, turning over, 1 min. before tan marks. Slice and combine with 1 chopped feather of green onions, 1 grated clove of garlic, 1 tsp. sesame oil and the remaining pickle from kimchi. 12. Middle Eastern Relish with Chickpeas. Grind 1/2 tbsp. chickpeas from a can (drain and rinse) to a paste with lumps. Add 2 tbsp. l olive oil, chopped black olives, chopped parsley and roasted pine nuts, 1 tbsp. l lemon juice and chopped canned lemon and 1 tsp. spice mixes zatar; mix. 13. Barbecue sauce. Cook with weak boiling 1/2 tbsp. ketchup, 3 tbsp. l brown sugar, 1 tbsp. l yellow mustard, apple cider vinegar and Worcester sauce, 1 grated clove of garlic, 1/2 tsp salt, 1/4 tsp. smoked paprika cayenne and black pepper, 10-12 min. until thickened. 14. Barbecue coffee sauce. Make BBQ Sauce (No. 13), Don’t using cayenne pepper, adding 1/3 tbsp. strong brewed coffee and 1 tbsp. l molasses. Tomite 12-15 min. 15. Ginger sauce B-B-Q. Pass the 1 chopped green onion feather and 1.5 hours. l grated fresh peeled ginger in vegetable oil 1 min. before softening. Mix with 1/4 tbsp. barbecue sauce (use purchased or see recipe No. 13) and 2 tbsp. l hoisin sauce; salt and pepper. 16. White barbecue sauce. Combine 1/2 tbsp. mayonnaise, 3 tbsp. l horseradish, 1.5 tbsp. l apple cider vinegar, 1.5 tsp. sugar, 1/2 tsp. salt and pepper and a pinch of cayenne pepper. 17. Sour cream sauce with mustard. Mix with a whisk 1/2 tbsp. sour cream 1 tbsp. l chopped chives and granular mustard, 1 tsp each. champagne vinegar and coarse pepper and a pinch of salt. 18. Mango curry sauce. Connect 1/4 tbsp. mango chutney and mayonnaise, 2 tbsp. l sour cream, 1/2 tsp curry powder, 1/4 tsp salt, a pinch of smoked paprika and pepper. 19. Onion with cheese gruyere. Pass 1 large onion sliced, adding 1/2 tsp. salt and pepper, in 3 tbsp. l olive oil on medium heat, stirring occasionally, 25 min. to brown. Add 1/4 tbsp. grated Gruyere cheese, 2 tbsp. l sherry, 1 tbsp. l water and 2 tsp chopped thyme. Cook, stirring until cheese will melt. 20. Onions with Worcester sauce. Passer 1 chopped large onion, adding 1/2 tsp. salt and pepper, in 3 tbsp. l olive oil over medium heat periodically stirring for 25 minutes to brown. Add 2 tbsp. l Worcester sauce and 1 tbsp. l water. Cook, stirring, for 30 seconds. 21. Жареныйkajun style onion. Soak 1 cut in half, thinly chopped sweet onion in buttermilk for 1 hour. Mix 1 tbsp. flour, 1 each Art. l cornmeal and kajun seasoning and 1 tsp. salt. Drain liquid from onions; roll in flour. Fry the onion in a few strokes deep-fried in vegetable oil, heated to 185 ° C, 3-4 minutes. before ruddy color. Dry on paper towels. Season kajun spices and salt. 22. Pasta miso with garlic. Cut 1 head of garlic across into two parts; put on a sheet foil. Drizzle with olive oil, salt and pepper; wrap up in foil. Bake for 45 minutes. at 180 ° C until soft. Cool; squeeze peeled garlic. Mash, adding 2 tbsp. l mayonnaise and white miso paste, 1 tbsp. l water, 1/2 tsp. sesame oil and brown sugar. 23. Bacon with bourbon. Fry 170 gr. chopped bacon in a large skillet over medium heat, stirring occasionally, 15 min. until crisp. Add chopped small red onion and 2 chopped cloves garlic passer 5 minutes to softness. Add 1/3 tbsp. apple vinegar, 2 tbsp. l brown sugar, bourbon and water; languish about 15 minutes, until almost all of the liquid has evaporated. Pepper. 24.Bacon in honey mustard glaze. Put 8 slices of bacon on a metal grill mounted on a baking sheet with sides; bake for 12-14 minutes. at 190 ° C until crispy begins to appear crust. Lubricate on both sides with a mixture of honey and mustard; sprinkle tops with coarse pepper. Bake until crisp 12 more min. 25. Bacon with sugar and nuts. Put 8 slices bacon on a metal wire rack mounted on a baking sheet with sides; sprinkle with a mixture of 2 tbsp. l dark brown sugar with 2 Art. l ground pecans. Bake for about 20 minutes. at 200 ° C to crisp. 26. Bacon with pepper and lemon. Put 8 slices of bacon on a wire rack mounted on a baking sheet with sides; sprinkle with a mixture of 1 tbsp. l grated lemon peel and 1 tbsp. l coarse black pepper. Bake for about 20 minutes. at 200 ° C to crisp. 27. Peanut butter with bacon. Connect 1/3 Art. crispy peanut butter with 3 crushed slices finished bacon, 1.5 tsp. brown sugar and a pinch of cayenne pepper. 28. Spicy butter with blue cheese. Mash 3 tbsp. l softened butter with 1 tbsp. l chopped chives; season with hot sauce and salt. Stir 1/4 tbsp. crumbled blue cheese. 29. Масло сbuffalo sauce. Make butter with blue cheese (No. 28), using 2 tbsp. l spicy buffalo sauce (e.g. Frank’s Redhot). Stir in 2 tbsp. l chopped celery. 30. Sauce with Peruvian Chili. Passer a small chopped onion with 3 cloves of garlic (cut into slices) and a pinch of salt in 2 tbsp. l coconut oil over medium heat 10 min. until rosy color. Cool for 5 minutes. Puree in a food processor with 1/3 tbsp. ahi paste Amarillo (from Peruvian chili), 2 tbsp. l rice vinegar 1 tsp brown sugar and 1/2 tsp salt. 31. Green sauce Chile. Grind whole green chili peppers in a food processor from a can of 110 gr. (drain the liquid) together with 1/4 tbsp. fresh cilantro 1 feather green onions (cut into slices), 1 tbsp. l lime juice, 1 tsp honey, 1/2 tsp salt and a pinch of dried oregano. Season salt, pepper and green hot sauce. 32. Bean sauce with chipotle. Puree in a food processor 1 tbsp. black bean from cans (drain and rinse), 1 tbsp. l sour cream, 1 chilli chipotle in adobo sauce, 1/2 lime juice, 1/2 tsp each. ground cumin smoked paprika and salt. 33. Remoulade with sriracha sauce. Combine 1/2 tbsp. mayonnaise, 1 tbsp. l sriracha grained sauce mustard, ketchup and horseradish, 2 tsp. yellow mustard, 2 minced gherkin, 1/2 grated garlic clove, 1/4 tsp. salt and pepper. 34. Сальса сgrilled pineapple. Lubricate 1/2 chopped vegetable oil sliced pineapple (peel and remove the core), 1/2 chopped sliced small red onion and 1 pepper blanched. Fry on grill over medium-high heat, turning over, until tanning: pineapple and onion 3-5 min., pepper 10 min. Peppers and remove the seeds. Pineapple, onion and pepper chop and mix with 1 chopped tomato, 2 tbsp. l chopped cilantro and 1 lime juice; season with salt, pepper and hot sauce. 35. Fried salted cucumbers. Mix 1/4 tbsp. cornmeal and cornmeal starch with a pinch of cayenne pepper. Shuffle 24 pcs. chips from pickled cucumbers with 1 tsp. corn starch; dip in lightly beaten egg, then roll in cornmeal. Fry in vegetable oil with a layer of 5 cm, heated to 190 ° C, about 3 minutes доgolden color. Remove with a slotted spoon and pat dry on a wire rack. 36. Pickled zucchini. Stir in a colander 1 chopped thin slices yellow zucchini and 1/2 shallots, chopped thin slices with 1 tbsp. l salts; leave for 15 minutes Rinse wring dry and transfer to a small bowl. In a little bring to the boil 1 st. apple cider vinegar, 1/3 tbsp. sugar, 1/2 tsp. turmeric and mustard powder and a pinch of seeds celery; pour on zucchini mixture. Cool. Put in refrigerator for 2 hours. 37. Pickled carrots with cucumber. AT medium bowl combine 1 grated large carrots, 1/2 cucumber without seeds (cut into strips of 7.5 cm.), 1 clove cut in half garlic and 4 sprigs of dill. Bring to a boil 1 tbsp. white vinegar, 3/4 tbsp. water, 1 tbsp. l salt and sugar, stirring until sugar will not dissolve; pour on vegetables. Cool. Put in refrigerator for 2 hours 38. Печенаяcorn and tomato. Separate the grains with 1 corncob; наbaking sheet with sides mix with 3/4 tbsp. grape tomatoes and 2 Art. l olive oil, salt and pepper. Bake in mode grill, stirring occasionally, 5 min. to softness and appearance tanning. Cool. Combine with 1 tbsp. l rice vinegar adding 1 green onion feather (cut into slices), 1/2 tbsp. l chopped mint and cilantro. 39. СальсаVerde in Italian. In a food processor, mix 1 tbsp. fresh parsley and basil, 1 tbsp. l capers, 2 anchovies, 2 cloves garlic, 1/2 tsp. sugar, red pepper in cereal, zest lemon and Dijon mustard and a pinch of salt. Slowly add continuing to mix, 1/2 tbsp. olive oil. 40. Cheese sauce pimento. Combine 1/2 tbsp. mixes of grated Italian cheeses, 60 column softened cream cheese, 2 tbsp. l mayonnaise and chopped hot cherry peppers; season with hot sauce. 41. Freeko with herbs. Divide 2/3 Art. grated parmesan for 4 10 cm mug on a baking sheet covered with a silicone mat. Sprinkle with Italian herbs. Bake for about 10 minutes. at 180 ° C to golden crisp. Cool on a baking sheet. 42. Bree with pepper jelly. Combine 1/2 tbsp. spread of brie cheese with 1 tbsp. l hot pepper jelly, 1 tsp. chopped thyme and a pinch salt. 43. Cheese and beer sauce. In a small stewpan on moderately low heat heat until steam 1/3 tbsp. beer with 1 Art. l (15 gr.) Butter, adding 1 tsp. mustard powder a pinch of salt and pepper. Gradually stir with a whisk 170 gr. grated white cheddar until smooth. Stir in 1 egg yolk; cook, whisking with a whisk, 2-4 minutes. before thickening. Remove from heat and intervene 1 tbsp. l granular mustard. 44. Cheese spread “nacho”. Warm up in microwave 230 gr. diced cream cheese (e.g. Velveeta) for about 2 minutes. until uniform until he will melt. Stir in 2 tbsp. l chopped pico de gallo sauce pickled jalapenos, slices of black olives and green onions and 1 tsp Chili Powder. 45. Fried eggs with chinese spice mix. Heat 2 tsp. sesame oil in a large frying pan on medium the fire. Stir 1/2 tsp. Chinese mixture of “5 spices.” Break into pan 4 eggs and fry without turning until protein set, and the yolk will still be liquid, about 4 minutes. Sprinkle eggs 4 tsp soy sauce and 4 tsp. honey; cook by turning pan, 10-20 sec., until the sauce becomes sticky. Salt and pepper. 46. Sausage with pepper. Passer 1 sliced red bell pepper, 1 chopped onion and 1 chopped clove garlic for 5 minutes in olive oil. Add 2 crumbled sharp Italian sausages (without casings) and brown for 3 minutes. Add 2 tbsp. l red wine and simmer until the liquid evaporates. Add 1 tbsp. marinara sauce and 1/4 tsp dried oregano. Tomite before thickening 3 minutes Stir in 2 tbsp. l chopped parsley. 47. Thai cabbage salad. Mix with a whisk 2 tbsp. l juice lime, 1 tbsp. l brown sugar and fish sauce and small grated clove of garlic. Stir in 2 tbsp. slurry mix for cabbage salad, 1/2 chopped jalapenos, 1/4 tbsp. chopped salted peanuts, cherry tomatoes, mint and cilantro. Let stand 15 min 48. Салатfrom broccoli with avocado. Stir 2 tbsp. shredded salad of broccoli, 1 small avocado diced, 3 sliced thin slices of radish, 1 tbsp. vegetable shoots, 1 thinly sliced green onion feather, 2 tbsp. l salted sunflower seeds, white wine vinegar and olive oil; salt and pepper. 49. Olive Relish “Mufuletta”. Chop 1/2 in a food processor Art. assorted green and black pitted olives and 1/2 tbsp. spicy vegetables jardinier (drain the liquid), adding 1 tbsp. l olive oil, red wine vinegar, fresh parsley and capers, 1 minced clove of garlic, 1 sliced green onion feather and 1 tsp. dried oregano to a mixture state with lumps. Salt. Dilute by adding another 1 tbsp. l olive oils. 50. Mushrooms in balsamic glaze. Passerow 230 gr. sliced champignons in olive oil on moderately high heat until ruddy. Add 2 minced cloves garlic, salt and pepper; cook 1 min. Add 1 tbsp. l (15 gr.) Butter and 2 tbsp. l balsamic vinegar and cook until the mushrooms are glazed.