Add some fun and international flair to your burgers. These five toppings are perfect for grilled or pan-sautéed burgers—whether beef, turkey or any other patty you put on a bun. Each recipe tops four burgers.

Greek Burger

Tzatziki is a yogurt-based Greek sauce (which you can make a few hours in advance). Feta cheese and fresh mint add extra Mediterranean flair. 

½ cup peeled, seeded and diced cucumber 
½ cup plain, nonfat Greek-style yogurt
2 crushed garlic cloves
½ teaspoon dried dill
½ teaspoon lemon juice
Salt and freshly ground black pepper
½ cup crumbled feta cheese
¼ cup fresh mint leaves torn into small pieces

Mix cucumber, yogurt, garlic, dill and lemon juice together. Sprinkle with salt and pepper to taste. Set aside.

Place cooked burgers on the bottom on the burger buns. Spoon the sauce evenly over each burger. Sprinkle the feta cheese on top and then the mint leaves. 

Fajita Burger

Caramelized onion and red bell pepper are spooned over melted Cheddar for a sizzling experience.

2 Tablespoons olive oil
1 large onion, sliced (about 2 cups—any type of onion can be used) 
1 large red bell pepper, seeded and sliced (about 2 cups) 
1 teaspoon red pepper flakes ­(optional)
4 slices sharp Cheddar cheese (about ¾ ounce each)

Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, and sauté five to six minutes, stirring occasionally. Reduce heat to low, and continue to sauté about 20 minutes, stirring occasionally until the onions and peppers become soft and creamy. Add the red pepper flakes if desired, and salt to taste. Toss well. This can be made a day ahead and refrigerated. Bring to room temperature before serving.

Whether grilling or sautéing the burgers, cook one side until a crust forms, two to three minutes until the burger easily releases from the grate or skillet. Turn over, and cook two to three minutes. Place a cheese slice on top of each burger. Close the grill or cover the skillet, and cook two to three minutes more or until desired temperature. Place each burger on a hamburger bun base, and top with the onion-and-pepper mixture. Or you could even serve it wrapped in a tortilla. 

Corn Salsa Burger

Charred corn kernels are the base for this spicy make-ahead salsa. 
2 ears corn on the cob to make 2½ cups of kernels (frozen corn can be used, too)
1 small jalapeño pepper, seeded and chopped (about 1 Tablespoon) 
¾ cup diced fresh tomatoes, well drained
½ teaspoon chipotle powder
Cilantro leaves
1½ Tablespoons mayonnaise 

Remove the husk and silk from corn. Spray with vegetable oil spray. Place on the grill grates over direct heat. Turn the corn when dark spots start to appear (about one minute). Continue until all sides are spotted, about five to six minutes. Or place corn in a large skillet over medium-high heat sautéing in hot oil until slightly browned. Let cool to the touch, and cut kernels off the cob. Place the cob in a large bowl standing up—with a sharp knife, cut downward close to the cob, catching the kernels and the corn juice. Add jalapeño pepper, tomatoes, chipotle powder, cilantro leaves and salt to taste. Mix well. Add the mayonnaise, and mix to combine all ingredients. Place cooked burgers on the bottom half of a burger bun, and spoon salsa on top.

Honey-Mustard Avocado

Honey mustard lends a sweet kick. Arugula leaves have a peppery finish, and avocado adds a creamy touch. 

2 ripe Hass avocados
2 Tablespoons lemon juice
4 Tablespoons honey mustard
Arugula leaves (about 1 cup)

Cut avocados in half, peel and remove the pit. Slice into thin slices, and place in a bowl. Add lemon juice to the bowl, and gently coat the avocado with the juice. (If you’re using fresh lemons, you can also add the zest.) Place the cooked burgers on hamburger buns, and spread one tablespoon of honey mustard over each burger. Cover each with the avocado slices, and add arugula on top of the avocado. 

Wasabi Burger

Wasabi, an Asian root vegetable, is the Japanese version of horseradish. 

8 Tablespoons butter, softened to room temperature
¼ cup chopped scallions (green part only)
2 teaspoons wasabi powder
1 teaspoon reduced-sodium soy sauce

Beat butter until smooth using a hand mixer or food processor. Add scallions, wasabi powder and soy sauce. Beat well to thoroughly mix. Roll into a log about five inches long and two inches in diameter. Wrap in plastic wrap, and refrigerate (or freeze) until firm. When needed, remove from the refrigerator, cut into four slices and bring to room temperature. About two minutes before the burgers are fully cooked, place one slice on each burger and cover with the grill top or lid, letting the butter melt over the burger. 

Side Salads Perfect with Burgers

Tired of ordinary deli coleslaw? Avoiding the calories of potato salad? These salads go perfectly with your ­burger or anything else you grill. Each serves four.

Cucumber Mint Salad

Mint leaves add a refreshing flavor to this colorful salad. 
2 rounded teaspoons Dijon mustard
2 Tablespoons fresh lemon juice
6 Tablespoons olive oil or canola oil, divided use 
Salt and freshly ground black pepper 
2 medium cucumbers
2 medium red bell peppers, cut into ½-inch pieces (about 2 cups)
4 scallions, sliced (about 2 cups)
1 cup fresh mint leaves torn into bite-size pieces

Add Dijon mustard and lemon juice to a medium-size bowl. Whisk them together until a smooth sauce is formed. Add two tablespoons of oil, and whisk until smooth. Add two tablespoons of oil, and whisk again until smooth. Add the last two tablespoons of oil, and whisk forming a thick sauce. Add salt and pepper to taste.

Cut cucumber in half lengthwise, and then cut half lengthwise. Remove seeds, and slice cucumber crosswise into half-inch pieces. Add them to the vinaigrette sauce in the bowl. Add the red bell pepper, scallions and mint. Toss well. 

Smoky Coleslaw

Smoked paprika adds a special, rich flavor to this coleslaw. The spice is made from pimiento peppers that have been smoked over an oak fire. This coleslaw should be made several hours ahead to let all of the flavors marinate together. 

¼ cup apple cider vinegar
¼ cup mayonnaise
2 teaspoons sugar
4 teaspoons smoked paprika
Salt and freshly ground black pepper
1 cup thinly sliced red onion
2 cups ready-to-eat shredded ­carrots (or shred your own) 
4 cups washed, ready-to-eat ­cabbage or coleslaw mix (or slice your own)

Mix vinegar, mayonnaise, sugar and smoked paprika together in a medium-size bowl. Add salt and pepper to taste. Add onion, carrots and cabbage. Toss well, making sure all of the cabbage is coated with the sauce. Add more salt and pepper if needed.