Add some variety to your next cookout with three make-ahead toppings – mushroom, onion and pico de gallo. Prep time for all three is minimal and the cook time for the mushroom and onion toppings is short. Experiment with your favorite oils and balsamics!

Burger Bar Toppings
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Burger Bar Toppings
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Recipe Notes

Italian Mushroom Topping

1 cup Olive Gourmet Tuscan Herb EVOO
1 Cup Sicilian Lemon White Balsamic Vinegar
1⁄4 cup yellow onion, chopped
1 dash hot sauce (optional)
16 ounces button mushrooms, sliced
2 tablespoons butter
1 tsp. Olive Gourmet White Truffle Oil

Place the first 4 ingredients in a large plastic zip-lock bag. Squeeze the bag to blend ingredients.

Add the mushrooms to the vinaigrette mixture; refrigerate for 3-4 hours or overnight.

In a small skillet, melt the butter over a medium-high heat.

Drain the mushrooms; cook and stir until browned and moisture evaporates, 6 to 8 minutes. Add the truffle oil. Serve warm.

Pico De Gallo

3 Roma tomatoes
1/2 large onion
3 jalapeno peppers, seeded
1 bunch cilantro
1 Tbsp Olive Gourmet Persian Lime EVOO
1 Tbsp Olive Gourmet Chipotle EVOO (or Baklouti Green Chili if you like really spicy!)
1 Tbsp Olive Gourmet Jalapeno White Balsamic Vinegar
Salt & pepper to taste.

Chop the first 4 ingredients; Mix the oils and vinegar together, add seasonings and stir into the tomato mixture. Refrigerate several hours to blend flavors.

Onion Marmalade

2 tablespoons Olive Gourmet Tuscan Herb EVOO (or Traditional Single Varietal Oil)
2 large sweet onions, sliced
1 teaspoon garlic powder
1/2 cup light brown sugar
1/2 cup Olive Gourmet 18-Year Traditional balsamic vinegar
Chopped fresh thyme

Cook onions in olive oil until soft. Add other ingredients. Cook uncovered until thick and caramelized, stirring occasionally. Serve warm.

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