--- See Sarah Graham making cool drinks and much more in Sarah Graham's Food Safari, weekdays at 4pm and then via SBS On Demand ---
Perk up your patty with ten of our favourite burger toppings.
This caramelised capsicum and onion relish will perk up any burger - like the haloumi burger pictured.
Haloumi burgers with peperonata Source: Smith Street Books
This easy onion, apple and fennel relish will keep in the fridge for up to a week. Serve it up with the Turkey and sage burgers pictured, or ring the changes and pair it with chicken or pork.
Turkey and sage burgers with onion and fennel relish Source: Reversing Diabetes
Simmered over low heat for about 20 minutes, the onions become deliciously caramelised and sticky. There's a little rosemary, lemon juice and brown sugar in there to take these up a notch.
See Sarah Graham making these in Sarah Graham's Food Safari - the episode is streaming now at SBS On Demand.
Sticky red onion relish Source: Sarah Graham's Food Safari
If you're looking for a burger that demands attention, try Rachel Khoo's Swedish Wallenbergare burger, which is served with a vibrant pea puree. "Think of this burger as a jumbo Swedish meatball, crumbed and fried, then layered on a bun with smashed buttery peas and lingonberry jam. The ultimate dinner sandwich," she says.
Wallenbergare burger Source: My Swedish Kitchen
Turning fruit into chutney is a great way to make the most of seasonal bounty, says Paul West of this chutney, with is a great match with pork burgers, pork sausages or bacon.
Quince chutney Source: Benito Martin
The pickled fennel is just one of several layers of flavour in the Peter Kuruvita's grilled miso eggplant and haloumi burgers with bok choy. Packed into sterilised jars, the pickled fennel will keep for a couple of weeks in the fridge so you can make it ahead and have handy for this or other burger creations.
Miso and haloumi burgers with pickled fennel Source: Dan Freene
"Imagine you’re making a sandwich or a burger and you open the fridge only to find that you’ve run out of bacon. It’s a difficult and distressing thought to dwell on, so stay with me here just a moment longer. Imagine then, discovering that past-you had cooked up a batch of this jam: an in-case-of-emergency-break-glass* jar of bacon-laced jammy goodness to get you through the hard times," says Jack Campbell of this burger and sandwich star.
Bacon, beer and rosemary jam Source: Smith Street Books
Great for a burger, or a cheese or charcuterie board, these take just 10 minutes to make, although they can be made ahead and kept in the fridge for about a week.
Pickled onion Source: Benito Martin
The Big Zac secret sauce, as the name suggests, is part of a recipe for a 'Big Zac" - "An iconic flavour combination, which I have veganised and bears absolutely no resemblance to a burger with a similar name," says recipe creator Zacchary Bird. The sauce is based on vegan mayonnaise - you can buy one or use Bird's recipe.
Big Zac Source: Zacchary Bird
"It’s a great relish, which, like its namesake, is a real pick-me-up, with a tasty zing and moreish piquancy all of its own," says Guy Tullberg. (The vodka is optional.)
Looking for more ideas? Check out our , or recipe collections.
Bloody Mary relish Source: Dan Jones
Food:
