Extras Recipe

Classic burger sauce

In a medium bowl combine 1/2 cup ketchup, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon hot sauce. Whisk until smooth. Taste and adjust seasoning; refrigerate in a covered container until ready to serve.

Honey soy glaze

In a small bowl mix 2 tablespoons soy sauce with 3 teaspoons honey and 1 teaspoon hot sauce (optional). Stir until honey dissolves. Use as a drizzle for fries or grilled proteins.

Simple aioli

Combine remaining 1/2 cup mayonnaise with 1 tablespoon Dijon mustard and 1 teaspoon soy sauce. Whisk to combine. Chill until serving; spread on sandwiches or use as a dip for onion rings.

Arrange bread-and-butter pickles, dill pickles and sweet relish in small bowls for self-serve. If you prefer warmed pickles, briefly heat 1/4 cup of the bread-and-butter pickles with 1 tablespoon honey in a small skillet over low heat for 1–2 minutes, then transfer to a serving dish.

Shred and portion cheeses into small serving bowls. Keep cheddar at room temperature for 15–20 minutes before serving so it melts quickly if added to hot items. Warm grated Parmesan briefly in a dry skillet for 30 seconds to bring out aroma, then transfer to a bowl.

If you need caramelized onions: slice 2 medium onions thinly, heat 1 tablespoon oil in a skillet over medium-low, add onions and a pinch of salt, cook stirring occasionally 25–30 minutes until deep golden; stir in 1 teaspoon honey in the last minute. Keep warm. Crispy bacon bits should be cooked until browned and drained on paper towels before serving.

Heat oil to 350°F / 175°C for frying onion rings. Fry onion rings in batches for 2–3 minutes until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F / 95°C).

Toast breadcrumbs in a dry skillet over medium heat, stirring constantly, 3–4 minutes until golden. Cool and transfer to a small bowl for sprinkling. Scatter crispy fried shallots into a separate bowl for garnish.

Wash and dry lettuce leaves and cilantro. Slice tomatoes into even rounds. Arrange lettuce, tomato slices, cilantro and lemon wedges on a platter so guests can finish plates themselves.

Set up a self-serve extras station with all condiments, pickles, cheeses, fried items and fresh garnishes in labeled bowls. Provide small spoons for sauces and tongs for hot items. Recommend pairings: classic burger sauce + cheddar and dill pickles; honey soy glaze + Parmesan and crispy shallots; aioli + onion rings and bacon bits.

Keep perishable items refrigerated until just before service. Reheat fried items briefly in a 375°F (190°C) oven for 3–4 minutes to refresh crispness. Discard any opened perishable extras after 4 hours at room temperature (2 hours if ambient is above 90°F / 32°C).