Best Burgers

What Condiments Take a Good Burger Over the Top?

Four local chefs share their favorites.

Photography by Pam Daniel June 27, 2017 Published in the July 2017 issue of Sarasota Magazine

Chefs2 jxyd3y

Paul Mattison

Image: Staff

“After starting with Niman Ranch beef, which is raised on small family farms with all-natural pasture and without any antibiotics or growth hormones, I keep my toppings simple. Provolone has the sharpness I like in a cheese, ketchup takes the place of a tomato and lettuce, and raw onion gives it crunch. Mayonnaise adds creaminess, and the acidity of a cold beer balances it all out.” — Paul Mattison, Mattison’s 41, Mattison’s City Grille

“Four years ago I went to The Skillet restaurant in Seattle and discovered bacon jam. They sell it in jars. I bought one, and a couple of chefs and I analyzed what’s in it: spices, cooked onions and bacon diced fine, some roasted shallots, a little bit of garlic, honey and salt and pepper. At my Eat Here restaurant, we’ll take a double patty and layer it with the jam. It just pushes the flavor over the top.” — Sean Murphy, Beach Bistro, Eat Here 

Chefs1 qaig6p

Sean Murphy, John Holic, Judi Gallagher

Image: Staff

“I’m a spicy kind of person, and I like Gulden’s spicy brown mustard on my burgers along with hot peppers—jalapeños or even habaneros. The heat enhances the flavor. If I’ve got a juicy burger with some outside char and those spicy flavors, I’m in heaven.” — John Holic, Venice mayor and BBQ master

“I don’t believe in smearing a burger with a lot of different flavors. I add just a swath of Hellman’s mayonnaise—I’m from New England, so it has to be Hellman’s. Because it’s made with eggs and oil, the mayonnaise adds a succulent creaminess. When you bite into the burger—which should be on a buttery brioche bun with lettuce and tomato—the juice and fat from the meat and the mayonnaise make it ooze with extra flavor.” — Judi Gallagher, chef and contributing food and wine editor for Sarasota Magazine

Filed under
Show Comments