Burger Toppings: 3 Easy Spreads

Move over ketchup, mustard and mayo – there are other ways to liven-up a burger! Whether you are enjoying a veggie burger, a grilled Portobello mushroom (my favorite) or a regular ‘ole hamburger, why not have a little fun with your burger toppings?

Here are three spreads, each is easier to make than the last, and I’ll let you in on a little secret: They are not just for burgers! Try them on sandwiches and wraps!

1. Easy Burger Topping: Black Bean and Cilantro

If you love cilantro you’re going to enjoy this quick and easy recipe. This spread combines black beans with the clean flavors of:

• Lemon
• Garlic
• Cilantro
• Onion

Folks who are feeling especially daring could add a little chili powder, sweet corn and black olives to the mix for some Southwest flair…

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Black Bean and Cilantro Spread

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 -8

Author Veggie Primer

Ingredients

• 1 15 oz can of low sodium black beans
• ¼ cup water
• ¼ wedge of fresh lemon
• 1 small clove of garlic
• ¼ medium red onion
• 6 large sprigs of cilantro

Instructions

• Rinse and drain black beans and add to a food processor fitted with an S-blade.
• Add garlic and squeeze juice from wedge of lemon into the beans.
• Place lid on processor and turn on highest speed.
• Slowly pour water into the chute while processor is running – adding just enough to create a smooth consistency. (You may not need to use all of the water.)
• Add onion to processor and pulse until the onion is chopped and mixed through the spread.
• Rinse cilantro and pat dry. Strip leaves from the stems and add to food processor. Discard stems.
• Pulse processor until cilantro is chopped and mixed through spread.
• Scrape spread into a serving bowl or storage container.
• Serve immediately or store in sealed container in the refrigerator for up to 4 or 5 days.

2. Easier Burger Topping: Chick Peas and Roasted Red Pepper

Jarred roasted red peppers are a real time saver in this simplified, low-fat version of hummus. This spread is comprised of just a few simple ingredients:

• Chick Peas (garbanzo beans)
• Roasted red pepper
• Garlic
• Black Pepper

Try adding a little ground cumin if you want to kick the flavor up a notch.

Print Pin

Chick Peas and Roasted Red Pepper Spread

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 -8

Author Veggie Primer

Ingredients

• 1 15 oz can of low sodium Chick Peas garbanzo beans
• ¼ cup water
• 1 small clove of garlic
• 1 large roasted red pepper from a jar, packed in water
• Ground black pepper to taste

Instructions

• Rinse and drain Chick Peas and add to a food processor fitted with an S-blade.
• Add garlic.
• Place lid on processor and turn on highest speed.
• Slowly pour water into the chute while processor is running – adding just enough to create a smooth consistency. (You may not need to use all of the water.)
• Add roasted red pepper and pulse until the pepper is roughly chopped and mixed through the spread.
• Scrape spread into a serving bowl or storage container.
• Stir in ground black pepper to taste.
• Serve immediately or store in sealed container in the refrigerator for up to 4 or 5 days.

3. Easiest Burger Topping: Quick Guacamole

If you are feeling especially lazy, it doesn’t get much easier than this quick guacamole recipe. All you need is an avocado and some jarred salsa.

Mix and Match Ingredients

These are just a few examples of the different kinds of burger toppings and sandwich spreads you can make with beans or avocados. I encourage you to explore other ingredients or seasonings you might add to the mix. And don’t be afraid to use more than one burger topping – for example, the black bean and cilantro spread pairs nicely with the quick guacamole.

Do you have a favorite burger topping/sandwich spread recipe? Feel free to share it in the comments section below.

Looking for an easy veggie burger recipe? Check out our Sweet Potato Veggie Burger!

 Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.