15 top chefs reveal their all-time favorite burger toppings

“Burgers are a blank canvas," said Paul Malvone, chef and co-owner of Boston Burger Company](http://www.bostonburgerco.com). When it comes to favorite toppings, this burger expert says the sky's the limit. "So many variations can be added to a burger to make it one of eating's greatest experiences."

Want a little inspiration for your meaty masterpiece? We talked with 15 top chefs about their favorite burger toppings.

Consider creative condiments

. “Generally, I prefer old-school American cheese for dinner burgers, and Swiss or bleu for thicker burgers.”

“Swiss has a great melty factor,” said Marc Murphy, chef and owner of New York's Landmarc](http://landmarc-restaurant.com) and Ditch Plains), Chopped judge, and author of [Season with Authority: Confident Home Cooking . He also loves to top that melted cheese with the house-made bread-and-butter pickles that can be found at his restaurants. "They really elevate your burger game with the perfect crunch and flavor,” he said.

Paul Wahlberg, executive chef at Wahlburgers](https://www.wahlburgersrestaurant.com) and Hingham, MA's Alma Nove, is also a bit old-school. "I’m all about keeping it simple—like the backyard BBQs from when I was growing up," he says. “What makes the perfect burger for me is a cheese with a really good melt. My Dad always used 'government cheese,' similar to American; then fresh, dill pickles, lettuce and tomato, some onion, ketchup, and yellow mustard. You can never go wrong.”

Emily Hahn, executive chef at Warehouse in Charleston, SC, is also a fan of the basics. "I need pickles, [Duke's mayo , and cheese—double cheese, actually—and I can't live without ketchup on my burger,” she said. “I think it's a major cop out when people think one piece of cheese makes a cheeseburger. It has to be cheesy and melty and gooey. The more fake and processed the cheese, the better!"

Don’t cry over this favorite

Onions are a topping available in every burger joint. However, these three chefs elevate this old standard with the addition of a little olive oil.

"I love caramelized onions,” said Matt Hyland of Brooklyn pizza spots Emily](http://pizzalovesemily.com/emily) and Emmy Squared. “They are sweet, rich, and compliment a well-seasoned dry-aged burger. They also create a nice textural contrast to my second favorite topping, pickles!"

Roger Mooking, host of Cooking Channel’s Man Fire Food, agrees. “My favorite burger is a lamb burger topped with five-spiced caramelized onions, [Kewpie mayo , and onion sprouts‎. All the flavors just work together in a perfect balance of decadence, simplicity, and robustness.”

Caramelized onions and cheese are a perfect combination for Leah Cohen, owner and chef of Pig & Khao](http://pigandkhao.com) in New York's Lower East Side. “I love cheese because it adds a creaminess and an oozing element to the burger,” she says. “The caramelized onions add a hint of sweetness and umami to the burger.”

Pack on the protein

, and the cheapest dill pickles you can find on a skinny hamburger,” said John Currence, chef/owner of City Grocery Restaurant Group in Oxford, MS. “I’m so tired of these oversized burgers that have too much stuff piled on them so you can’t eat them. The minute you go messing with the burger and you start putting stuff on it like fancy mustard, homemade pickles, and blue cheese, it’s a totally different animal than what the American hamburger was originally conceived to be.”

What do you love on your burgers? Tell us in the comment section below!