5 Fun Burger Topping Recipes to Try Right Now

Bob's Burgers just premiered this past weekend so naturally we had to start experimenting so we can eat along with this Sunday's new episode! We surveyed our team to select some of the funnily-titled "Burger of the Day" recipes the Belchers concoct for each day. Here we're making our smashed version with five different delicious toppings straight from Bob's chalkboard. 



  • 2 lbs. freshly ground beef (we recommend 80/20 lean to fat ratio)
  • Hamburger buns
  • Salt & pepper
  • Add your favorite herbs and spices to taste

Smash Burger Preparation:

1.) Preheat the oven to 650°F and place a cast-iron skillet into the oven to preheat as well.

2.) Separate the beef into quarter pound sections and lightly roll them into balls and sprinkle with salt and pepper.

3.) Once the oven and skillet are preheated, remove the skillet, and place the beef onto the skillet.

4.) The meat will immediately begin browning; use a spatula to smash them down into patties. Flip to brown evenly.

5.) Once cooked to the desired temp, remove from the oven, slice the  buns in half and dip cut side down into the burger grease and briefly place in the oven to brown. Serves 6.

"If Looks Could Kale" Topping:


  • Half a bag of kale (washed & sliced into ribbons) 
  • 3 cloves garlic
  • 4-5 Tbsps. of olive oil
  • 3-4 red cayenne dried chili peppers
  • A dash of red wine vinegar
  • Salt to taste


1.) Preheat stainless steel skillet on medium heat.

2.) Drizzle olive oil into the pan; then add garlic, and chilies. Stir and sauté until garlic is lightly toasted and the chilies have infused the oil.

3.) Add kale to pan and stir to combine and coat with the oil.

4.) Once combined and kale has reduced add a cup of water, cover with a lid. Check every few minutes and stir until kale is soft. It should be about 3 minutes.

5.) Place mixture on top of smash burger and bun to finish.

"Itsy Bitsy Teenie Weenie Yellow Polkadot Zucchini" Topping:


  • 3 Tbsp. of Dijon mustard
  • 1 Tbsp. of honey
  • 1 tsp. soy sauce
  • 1 large zucchini


1.) Mix mustard, honey, and soy sauce together in a small bowl.

2.) Slice zucchini thinly using a mandolin to keep the pieces uniform. You can grill them in one of our ovens if you want a smokey flavor or keep them raw for a nice crunch.

3.) Coat with mustard mixture and add on top of your burger. 

"Sargent Poblano Pepper & the Lonely Artichoke Hearts Club Band" Topping:


  • 4 poblano peppers (halved)
  • 4 - 5 artichoke hearts (not in oil)
  • 1/2 cup sour cream
  • 2 tsp fresh chopped cilantro
  • 2 tsp cumin
  • 3 tsp smoked Bird pepper
  • Hot sauce (we like Cholula)
  • Salt to taste
  • Olive oil


1.) Preheat oven to 500°F.

2.) While the oven heats up, chop up 4-5 small artichoke hearts, and add to mayonnaise in a mixing bowl.

3.) Add smoked pepper, cumin, salt, cilantro, and hot sauce to the bowl and mix.

4.) Put halved poblano peppers on lightly greased sheet pan, with the cut-side down. Place the pan into the oven until they get a nice light char on the skins of the peppers.

5.) Place lightly cooled peppers into a brown paper bag so they can sweat. Let them sit for a few minutes as they also cool.

6.) Remove peppers from the bag. The skins should be loose so you can easily peel them off.

6.) Do a rough chop of the peeled peppers then drizzle them with a nice coating of olive oil with a large pinch of salt and mix.

7.) Smear the artichoke spread onto one side of the hamburger bun...or both if you like. Top with peppers to finish.

"The Cauliflower's Cumin from Inside the House" Topping:


  • Queso dip
  • 1/2 of a cauliflower head
  • 2 Tbsp. cumin
  • 1 Tbsp. smoked Bird pepper
  • 1 Tbsp. chili powder
  • 3 tsp. salt
  • 5 Tbsp. olive oil


1.) Preheat oven to 425°F.

2.) Chop cauliflower into small florets.

3.) In a mixing bowl combine all the salt and spices with the cauliflower. Drizzle olive oil on top and mix well.

4.) Spread out onto a sheet pan.

5.) Put into the oven and wait until they are a nice golden brown. 

6.) Place cauliflower on top of your burger and top with as much queso dip as you like. Add extra sprinkling of salt or spices to taste. 

"Poutine on the Ritz" Topping:


  • French fries (cooked)
  • 2 cups Poutine brown gravy (recipe below or use pre-made if you want to save time)
  • 1 cup of cheese curds 

Gravy Ingredients: 

  • 3 Tbsp. cornstarch
  • 2 Tbsp. water
  • 6 Tbsp. unsalted butter
  • 1/4 cup unbleached all-purpose flour
  • 20 oz. beef broth
  • 10 oz. chicken broth
  • Salt & pepper, to taste

Making the Gravy:

1.) Preheat oven to 400°F. You can toast your buns once you're ready to assemble.

2.) Next begin making the gravy. In a small bowl, dissolve the cornstarch in the water and set aside.

3.) In a large saucepan, melt the butter.

4.) Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

5.) Add both of the broths and bring to a boil, stirring with a whisk.

6.) Stir in about half of the cornstarch mixture and simmer for about a minute. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken.

7.) Season with pepper. Taste and add additional salt, if necessary, to taste.

Assembling the Poutine:

1.) You can either just assemble on top of the bun. But we recommend mixing the gravy with the fries and cheese curds.

2.) Then place the burgers on a sheet pan, add the poutine topping, and put it into the oven until the cheese curds begin to melt.

3.) Slide the burgers directly onto buns that have been toasted in the oven for only a minute or so.

Buon Appetito!

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