The summer is almost upon us, which means grilling season has arrived. For many people, that also means an influx of backyard burgers, which can be a glorious thing so long as they’re expertly grilled and — of equal importance — they’re garnished with the right combination of toppings.
Constructing a delicious burger patty and grilling it with confidence is easier than you think. Our previously published column on making perfect sliders provides all the guidance you need. When it comes to choosing the right toppings, well, that’s a bit more complicated.
“The most important parts of a burger are the beef and the bun, but an extremely close third place is how the burger is constructed,” says Ben Harris, the executive chef at The Sea Pines Resort.
The keys to grilling perfect sliders this summer, according to a chef
In Harris’ opinion, the most common pitfall that both amateur and professional cooks can make when topping a burger is a lack of restraint. You’ve likely seen those “kitchen sink” burgers on menus, where a dozen or so condiments and toppings are crammed in between the meat and the bun. What looks like a concoction of indulgent excess on paper in reality eats like a sandwich where too many flavors and textures overwhelm the palate and leave the diner unsatisfied.
To avoid falling into that trap, Harris likes to work with groups of three — a creamy aioli, for example, which is balanced by an acidic element (think pickles, jams, or chow chows) and contrasted by a “fun ingredient” that introduces a distinct texture.
“We try to focus on three toppings that complement each other and in quantities that don’t make the burger fall apart,” he says. “It’s very important that you don’t end up with an unstable burger.”
There’s a reason that the classic combination of lettuce, tomato and onion is just that — a classic. But not all lettuce-tomato-and-onion pairings are created equal. Quality, in particular, should be your number one focus. “Use a nice heirloom tomato and a locally grown red onion,” Harris suggests, “and ignore the leaf lettuce and go with iceberg for some nice texture and freshness.”
For more creative combinations, Harris advises at-home grillmasters to think about regionality. Being a North Carolinian, he likes to lean on native flavors from his home state — mustard, chili and onions. As another example, he points to a Hawaiian burger served at Fraser’s Tavern that features grilled pineapple, teriyaki-smoked pulled pork, and a ginger aioli.
The most outlandish — but successful — combination of burger toppings that Harris has encountered was also born at The Sea Pines Resort. More specifically, it was created by the executive chef at Links, An American Grill and served during the week of the RBC Heritage tournament in 2023. The Champions Burger, as it was called, featured a Wagyu beef patty accented by foie gras and topped with aged muenster cheese and shaved Perigord truffles, all of which was complemented by a truffle-and-roasted-garlic aioli. “The burger was one of those once-in-a-lifetime culinary experiences,” Harris recalls. “While it was definitely on the heavier side, it was one great burger. The flavors were so complementary to one another.”
