Best 8 Tomato Topper For Burgers Recipes

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If you're looking for a quick and easy way to add flavor and depth to your burgers, a tomato topper is the perfect solution. Made with fresh tomatoes, herbs, and spices, a tomato topper can be customized to your liking and is sure to impress your family and friends. Whether you prefer a classic tomato salsa or something with a little more heat, there's a tomato topper recipe out there for everyone. So grab some ripe tomatoes and get ready to make the best burger topper you've ever tasted!

Here are our top 8 tried and tested recipes!

FETA & TOMATO-TOPPED GREEK BURGERS



Feta & Tomato-Topped Greek Burgers image

A cooking class that taught me to make my own pita bread inspired me to create this "Greek" burger. The beef-lamb mixture is an interesting change of pace, and the fresh tomato-feta salad adds a delightful, summery taste. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 22

4 medium tomatoes, sliced
1 medium red onion, thinly sliced
1/3 cup pitted Greek olives, coarsely chopped
3 ounces feta cheese, cut into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
BURGERS:
1/4 cup olive oil
1/4 cup dry red wine or beef broth
2 tablespoons red wine vinegar
1 tablespoon fresh thyme leaves
1 tablespoon snipped fresh rosemary leaves
2 garlic cloves, peeled
1/2 cup panko bread crumbs
1-1/2 teaspoons salt
1-3/4 pounds ground beef
1/4 pound ground lamb
6 whole pita breads, warmed

Steps:

  • In a large bowl, combine first 10 ingredients; set aside. For burgers, place oil, wine, vinegar, thyme, rosemary and garlic in a food processor; cover and process until blended., In a large bowl, combine oil mixture, bread crumbs and salt. Crumble beef and lamb over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve burgers on pita breads with tomato mixture.

Nutrition Facts : Calories 698 calories, Fat 40g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1691mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 36g protein.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS



Italian Burgers with Roasted Tomatoes and Caramelized Onions image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

1/2 cup mayonnaise
2 tablespoons chopped drained sun-dried tomatoes packed in oil
2 cloves garlic, roughly chopped
1 tablespoon roughly chopped fresh parsley and/or basil
Kosher salt and freshly ground pepper
4 plum tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
For the caramelized onions:
4 tablespoons unsalted butter
3 large onions, thinly sliced
Pinch of sugar
Vegetable oil, for the grill
1 pound ground beef chuck
1 mild Italian sausage link, casing removed
Kosher salt and freshly ground pepper
4 slices provolone cheese
4 brioche or hamburger buns, split
Baby arugula, for topping

Steps:

  • Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
  • Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
  • Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
  • Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
  • Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

SKILLET BURGERS WITH TOMATO SAUCE



Skillet Burgers with Tomato Sauce image

Very good and different skillet burger recipe.

Provided by Renee Sellers

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
2 (8 ounce) cans tomato sauce, divided
1 large egg
1 teaspoon salt
¼ teaspoon ground black pepper
6 thin slices onion
1 tablespoon olive oil, or as needed
6 thin slices lemon
1 tablespoon Worcestershire sauce
1 tablespoon white sugar
1 teaspoon chili powder
½ teaspoon mustard

Steps:

  • Mix ground beef, 1 can tomato sauce, egg, salt, and pepper in a bowl until combined. Form 6 patties and top each with an onion slice.
  • Heat oil in a large skillet over medium-high heat. Place burgers in the skillet, onion-side down, and brown for 3 to 5 minutes. Turn burgers and drain any grease. Top each burger with a lemon slice.
  • Combine remaining tomato sauce, Worcestershire sauce, sugar, chili powder, and mustard; pour over burgers. Cover and simmer until burgers are cooked through and sauce has thickened, at least 1 hour.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 8.6 g, Cholesterol 100.6 mg, Fat 21 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 7.5 g, Sodium 893.9 mg, Sugar 5.8 g

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

BURGER PLATE



Burger Plate image

Inspired by German Hamburg steak and other patties of the world, including Danish frikadeller, Japanese hambagu and Korean hambak steak, this lunch-counter meal of ground beef is seasoned with Worcestershire sauce, nutmeg and grated onion. The rest is mere assembly, arraying fresh, crunchy accoutrements to accompany the tender burgers: Tomatoes lend juiciness, dill pickles provide zing and sweet raw onions cut through the richness of the meat. Though you could sandwich all of these ingredients between two slices of toasted bread, eating them as a casual plate lunch lets you appreciate each part separately. If you'd like, replace the ground beef with a plant-based ground meat substitute.

Provided by Eric Kim

Categories     dinner, lunch, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 small Vidalia or yellow onion, peeled and trimmed
1 pound lean ground beef (90/10) or plant-based ground meat
1/4 cup panko bread crumbs
4 teaspoons Worcestershire sauce
4 teaspoons ketchup, plus more for serving
2 teaspoons dark brown sugar
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
Neutral oil, such as vegetable or canola oil, or light olive oil
4 slices American cheese or sharp Cheddar (optional)
1 pound Campari, cocktail or other small tomatoes, halved or cut into wedges if large
4 dill pickle spears, halved
4 thick slices chewy white bread, such as sourdough, toasted and halved
Yellow or Dijon mustard, for serving

Steps:

  • Using a Microplane or other fine grater, finely grate about 1 tablespoon of the onion from the root end into a large bowl and set aside. Slice the remainder of the onion crosswise into 1/2-inch-thick rings, add to a separate small bowl and fill with cold tap water. Soak the onion rings in the refrigerator to mellow out.
  • To the bowl with the grated onion, add the ground beef, panko, Worcestershire sauce, ketchup, brown sugar and nutmeg. Season with the salt and pepper. Form the beef into 4 patties (about 1-inch thick).
  • Heat a large skillet over medium. Add enough oil to lightly coat the bottom of the pan and wait until it's shimmery. Carefully add the patties to the pan and cook until browned and caramelized, 2 to 3 minutes per side.
  • Remove the pan from the heat, top each patty with a slice of cheese and cover the pan until the cheese is melted and the hamburgers are no longer pink on the insides, 1 to 2 minutes.
  • To serve, evenly divide the cheese-topped patties, the tomatoes, pickles and bread among 4 plates. Drain the onions and add to the plates, along with a squirt each of ketchup and mustard. Eat with a knife and fork or, if you'd like, sandwiched between the bread.

BLOODY MARY BURGER RECIPE BY TASTY



Bloody Mary Burger Recipe by Tasty image

This bloody Mary-inspired burger features roasted tomato, vodka, and horseradish jam, black pepper candied bacon, and a spicy chicken patty. We brush store-bought burger buns with egg wash, sprinkle with celery seeds, and toast in the oven for a finishing touch. These are great for brunch, happy hour, dinner, or any meal in between!

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

1 lb tomato, stemmed and chopped
1 small white onion, diced
1 large serrano chile, seeded and minced
1 ½ tablespoons olive oil
½ teaspoon kosher salt
⅓ cup vodka
1 tablespoon prepared horseradish
8 slices thick cut bacon
¼ cup maple syrup
1 tablespoon freshly ground black pepper
1 lb ground chicken
2 tablespoons worcestershire sauce
2 teaspoons celery salt
1 teaspoon garlic powder
2 tablespoons olive oil
1 teaspoon hot sauce
4 burger buns
1 large egg, beaten
1 tablespoon celery salt
4 cornichons
4 cherry tomatoes
Bloody Mary Cocktails

Steps:

  • Make the roasted tomato vodka jam: Preheat the oven to 375°F (190°C).
  • In a large bowl, toss together the tomatoes, onion, serrano, olive oil, and salt. Spread the mixture on a baking sheet and bake until the tomatoes begin to soften and brown, about 40 minutes.
  • In a liquid measuring cup or small bowl, whisk together the vodka and horseradish.
  • Remove the tomatoes from the oven, pour the vodka mixture over, and stir to combine. Return the tomatoes to the oven and continue cooking until the mixture has thickened, about 20 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
  • Make the black pepper candied bacon: Line a baking sheet with foil.
  • Arrange the bacon in a single layer on the prepared baking sheet. Transfer to the oven and cook until the bacon strips begin to curl at the edges, about 10 minutes.
  • In a small bowl, whisk together the maple syrup and black pepper.
  • Remove the bacon from the oven and brush with the black pepper syrup. Return to the oven and continue cooking until the bacon begins to crisp, about 15 minutes. Remove from the oven and let cool until ready to use. Leave the oven on.
  • Make the spicy chicken burger: In a large bowl, combine the ground chicken, Worcestershire sauce, celery salt, and garlic powder. Use your hands to mix until just combined, then divide into 4 equal portions.
  • Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Use your hands to press each chicken portion into a thin patty, then add to the skillet, working in batches if needed to avoid overcrowding. Cook until the patties are golden on the bottoms and the edges are crispy, about 3 minutes, then flip and cook until golden brown on the other side, about 3 minutes more. Drizzle each patty with ¼ teaspoon hot sauce.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with the beaten egg and top with the celery seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Thread 1 cornichon and 1 cherry onto each of 4 toothpicks.
  • Open the buns and spread 2 tablespoons of tomato jam on the bottom halves, then top with a chicken patty and 2 slices of candied bacon. Place the top bun on top and skewer each burger with a cornichon and tomato toothpick. Serve with a bloody mary.
  • Enjoy!

TOMATO AND MOZZARELLA BURGER



Tomato and Mozzarella Burger image

I saw this recipe in the Real Simple July issue...had the ingredients...didn't have DH at home for dinner...So had a great..great 'chick' meal (quote from DH) Recipe can be adjusted to any quanities you want.

Provided by katie in the UP

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 large tomatoes, ripe (approx 2 1/2 lb)
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 large garlic clove, thinly sliced
8 ounces fresh mozzarella cheese
2 sprigs fresh basil, leaves picked

Steps:

  • Heat oven to 450 degrees.
  • Slice a thin piece from the rounded bottom of each tomato, so they sit upright.
  • Slice each tomato in half horizontally. Arrange the tomato halves, cut side up on a shallow roasting pan or rimmed baking sheet lined with foil.
  • Drizzle with the oil, then sprinkle on the salt and pepper.
  • Scatter the garlic over the tomatoes.
  • Roast until they're softened and warmed through, approx 15 minutes.
  • Mine took longer -- approx 25 minutes. Mean while, cut the mozzarella into 6- 1/2 inch rounds.
  • Using a spatula, sandwich each cheese slice between 2 hot tomato halves.
  • The heat of tomatoes will melt the cheese slightly.
  • Drizzle with the juices collected in the roasting pan and garnish with basil.

Nutrition Facts : Calories 187.1, Fat 13.3, SaturatedFat 5.7, Cholesterol 29.9, Sodium 537, Carbohydrate 8.2, Fiber 2.2, Sugar 5.2, Protein 10

TOMATO TOPPER FOR BURGERS



Tomato Topper for Burgers image

A recipe from the Ultimate Barbeque cookbook. I served it on hotdogs today but will try on burgers tomorrow. It was great.

Provided by Boomette

Categories     Onions

Time 4m

Yield 2 cups

Number Of Ingredients 6

1 medium red onion, sliced thinly
2 tomatoes, sliced
2 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
salt and pepper, to taste

Steps:

  • Soak onions in ice water for 10 to 15 minutes; drain well. Combine in dish with tomatoes. In small bowl, blend dressing ingredients with wire whisk. Pour over sliced tomatoes and red onions, and toss.

Tips:

  • Choose the right tomatoes: Use ripe, firm tomatoes for the best flavor and texture. Avoid tomatoes that are too soft or have bruises or blemishes.
  • Slice the tomatoes evenly: This will help them cook evenly. If you're using a mandoline, use the slicing blade with the thinnest setting.
  • Season the tomatoes well: Salt, pepper, and garlic powder are a good starting point. You can also add other herbs and spices, such as basil, oregano, or thyme.
  • Don't overcrowd the pan: When cooking the tomatoes, give them enough space so that they can brown evenly. If you overcrowd the pan, they will steam instead of brown.
  • Cook the tomatoes until they are slightly charred: This will give them a smoky flavor and caramelize the sugars.
  • Use a variety of toppings: In addition to cheese, you can also top your burgers with lettuce, onion, pickles, and your favorite sauce.

Conclusion:

Tomato toppers are a delicious and easy way to add flavor and texture to your burgers. With so many different variations to choose from, you're sure to find a combination that you love. So next time you're grilling burgers, don't forget to add a tomato topper!

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