Photo: Andrew Purcell
Forget the soggy spears of yore: San Francisco outfit Emmy's offers terrifically crisp dill pickles with a light spicy kick. ($8 a jar; GoodEggs.com/Emmys)
The subtly boozy Olivier Napa Valley Toasted Shallot Dark Beer Mustard outshines the classic yellow stuff any day. ($9; SurLaTable.com)
Burger palace Shake Shack tops a cheeseburger with a fried, Cheddar-and-Muenster-stuffed portobello—but a grilled 'shroom is also fantastic on its own.
Chipotle Bourbon Barbecue Sauce
If you're looking for an updated take on barbecue sauce, Hak's Chipotle Bourbon has depth and complexity to burn. ($8; HaksBBQ.com)
Love grilled bell peppers? When blistered on the grill and peeled, a poblano is a slightly spicy addition to any patty (and pairs well with Jack cheese).
In place of the traditional raw red onion slice, try grilled scallions; their sharp flavor mellows out over the flames but still stays vibrant.
Bananas and Peanut Butter
The Boston Burger Company's most intriguing creation is named for Elvis: beef patty, bacon, bananas, and peanut butter. Long live the King!
Burgers are grand. Reubens are wonderful. Combine the two by layering smoky pastrami on your patty.
Pineapple tops burgers all over Hawaii but hasn't quite gained traction on the mainland. Here's to changing that—since the sweetness the fruit brings to burgers is hard to beat.
Pimento cheese, the Southern staple, is creamy, spicy, and guilt-inspiringly delicious.