Recipe: 3 x the tastiest toppings for your burger

Whether you spread a heaping spoonful over your burger, drag a nacho through your homemade guac like an excavator or accidentally overdo it with the ouzo in the tzatziki, dip, spoon, spread and scoop away with these three tempting toppings.

How to make the Chipotle feta spread

Prepare a BBQ or grill with a cast-iron grate for direct grilling and heat it until it reaches a temperature of 200 °C. Place the red peppers on the BBQ and roast them all over until the skin is blackened and the flesh has softened. Leave to cool, then remove the blackened skin and seeds. Place the roasted peppers in a blender or food processor together with the other ingredients, blend as smoothly as possible and season with salt and pepper.

How to make the Ouzo tzatziki

Cut the cucumber in half lengthwise, scrape out the seeds with a spoon and finely grate the cucumber using a coarse grater. Place the grated cucumber in a tea towel and squeeze out as much moisture as possible. Then mix with all the remaining ingredients, season with salt and freshly ground black pepper and leave to set in the refrigerator for at least an hour.

How to make the Pico de Gallo

Cut the tomatoes into quarters, remove the seeds and inner membranes and cut the flesh into small cubes. Remove the stem, seeds and inner membranes from the jalapeño pepper and cut the flesh into small cubes. Mix with the tomato cubes and remaining ingredients and season with salt and pepper.

Title: Smokey Goodness – Burgers & BBQ Bites
Author: Jord Althuizen
Price: €22.50
Publisher: Kosmos

Also read:

• Recipe: the Elvis Burger, so wrong it’s right
• Recipe: the nachos of your life
• Recipe: the chili cheese dogs