Over-the-Top Burger Toppings Slideshow
The Crazy Jamaican Burger — Hillside Quickie, Seattle
The patty is made of tofu marinated in jerk seasonings and topped with plantains, grilled sweet onions, potato salad, and vegan mayo. The potato salad is the real kicker.
White Trash Burger — Bukowski’s Tavern, Boston
This Boston restaurant and tavern offers a burger featuring one of their signature dishes — White Trash Dip. The dip includes American cheese, green chiles, jalapeños, diced tomatoes, diced onions, and corn tortilla chips — the White Trash Burger is topped with the dip and a stack of beer-battered onion rings.
The Frenchie — DBGB, New York City
Daniel Boulud is the godfather of offering high-end burgers in fine dining restaurants, and his DBGB serves a burger so luxurious it demands a spot on this list. The Frenchie begins with premium beef expertly cooked and topped with crispy pork belly, caramelized onions, arugula, cornichons, and mustard.
The King — Boston Burger Company, Boston
This burger is topped with bacon, fried banana slices that are dusted with cinnamon sugar, and a slather of creamy peanut butter.
Deep-Fried Gravy Burger — Wiener and Still Champion, Chicago
Wiener and Still Champion is upping the ante with their newly unveiled deep-fried gravy burger. When you order this 1/3-pound burger, a disk of gravy will be breaded and fried to order, so that when you take your first bite, the warm, molten gravy oozes out and coats the burger. Think of it like the burger equivalent of a soup dumpling.
Brujeria — Kuma’s Corner, Chicago
Another burger hailing from Kuma’s Corner, the Brujeria is topped with cream cheese- and chorizo-stuffed jalapeño poppers, Cheddar cheese, and charred tomato salsa. It’s certainly messy to eat, but the cleanup is well worth it.
Megadeth — Kuma’s Corner, Chicago
This Chicago hot spot specializes in serving up badass burgers in a hard-rock-inspired setting. The Megadeth is one of many outrageous burgers on Kuma’s menu, but between the chorizo, red potato hash, pico de gallo, cayenne avocado cream, and tortilla strips, it’s one that takes creativity to the next level.
The Daddy Mac — Hamburger Mary’s, Chicago
This spirited spot, with restaurants in 11 other locations now, ranging from Orlando, Fla., to Portland, Ore., serves mammoth-sized burgers. One of their unique specialties is the Daddy Mac, which begins with their giant patty layered with Mary’s special sauce, lettuce, pickles, and a serving of macaroni and cheese. As if the creation isn’t cheesy enough, they top it off with slices of melted American cheese.
Hot Fudge Sundae Burger — McGuire’s Irish Pub, Pensacola, Fla.
This ¾-pound burger, comprised of Black Angus beef, is topped with a scoop of vanilla ice cream and drizzled with hot fudge sauce. It’s not unheard of to dip french fries in a milkshake (in fact, Wendy’s fries dipped in a Frosty is a cult classic combination), but combining the whole burger and fries meal with a sundae? That’s a whole new concept.
Pitts-Burgher Cheese Steak — Primanti Bros., Pittsburgh
This outrageously large burger is big enough to share… with plenty of friends. It starts with a burger topped with melted provolone cheese, then topped with a mountain of french fries, tomato, and sweet-and-sour coleslaw, all piled into crusty Italian bread. It’s a complete meal in a single bite.
Shrimp and Grits Stuffed Burger — The Nook on Piedmont Park, Atlanta
So this burger cheats the list a little bit because the star of the show is stuffed inside the burger rather than perched on top. That said, this burger has plenty to offer by way of toppings as well — the patty is stuffed with a combination of sautéed shrimp and Gouda cheese, then topped with a grit cake, Andouille sausage, and tomato beurre blanc sauce.
California Roll Burger — 26 Beach, Los Angeles
26 Beach claims to be the originator of the sushi hamburger, and this surf-and-turf combination is quite a feat. Chef Katsu’s Original California Roll Burger includes an Angus beef burger topped with snow crab, avocado, pickled ginger, baby mixed greens, tomato, nori strips, and shoyu-wasabi aioli.