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25 Sides for Burgers to Elevate Your Grill Game

I’ve attached a video for every recipe below from my favorite home cooks. I know some of you prefer video over reading, so I thought that might be helpful.

Burgers are a classic, but the sides can make or break the meal. Finding the perfect side dish to complement your juicy burger can elevate your meal from ordinary to unforgettable. Whether you’re into tangy salads, crispy fries, or creamy coleslaw, there’s a side dish that matches your burger’s flavor profile.

Imagine biting into a mouthwatering burger with a pile of savory BBQ baked beans or a fresh corn salad on the side. These sides not only add variety to your plate but also enhance the overall taste experience. Get ready to impress your family and friends with a variety of delicious sides that will make your next burger night a hit!

Coleslaw

Ingredients:

  • 1 medium green cabbage, shredded
  • 2 large carrots, grated
  • 1 small red onion, finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste

Instructions:


  1. Mix Vegetables: In a large bowl, combine the shredded cabbage, grated carrots, and chopped red onion.



  2. Prepare Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.



  3. Combine and Season: Pour the dressing over the vegetables. Toss everything together until the cabbage mixture is well-coated. Season with salt and pepper to taste.



  4. Chill Before Serving: Refrigerate for at least 30 minutes before serving for the best flavor.


Mexican Street Corn Salad

Ingredients:

  • 4 ears of corn, husked (or 4 cups frozen/canned corn)
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, diced
  • 1/3 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

Instructions:


  1. Heat olive oil in a large skillet over medium-high heat. Add corn and cook until slightly charred, about 7-10 minutes. If using grilled corn, remove kernels from the cob. Transfer to a large bowl and let cool slightly.



  2. Add diced red bell pepper, minced jalapeno, chopped cilantro, and diced red onion to the bowl with corn. Mix well.



  3. In a small bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, ground cumin, smoked paprika, salt, and pepper until smooth.



  4. Pour the dressing over the corn mixture. Toss until everything is well coated.



  5. Serve immediately or refrigerate until ready to serve.


Rainbow Pasta Salad

Ingredients

  • 2 cups rotini pasta (uncooked)
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1/2 cup sliced black olives
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup chopped red onion
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh parsley
  • 1/2 cup Italian dressing
  • Salt and pepper to taste

Instructions


  1. Cook the rotini pasta according to the package directions. Drain and rinse with cold water.



  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, black olives, red bell pepper, yellow bell pepper, red onion, shredded carrots, and parsley.



  3. Pour the Italian dressing over the salad ingredients. Season with salt and pepper.



  4. Toss everything together until the ingredients are well coated with dressing.



  5. Chill in the refrigerator for at least 1 hour before serving. Enjoy!


Latkes

Ingredients:

  • 4 large russet potatoes
  • 1 medium onion
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetable oil (for frying)

Instructions:


  1. Peel and grate the potatoes. Squeeze out as much liquid as you can using a clean kitchen towel.



  2. Grate the onion and mix it with the grated potatoes in a large bowl.



  3. Add the eggs, flour, salt, and pepper into the bowl. Mix until well combined.



  4. Heat the vegetable oil in a large skillet over medium-high heat.



  5. Take about 2 tablespoons of the potato mixture and flatten it into a patty.



  6. Place the patties into the hot oil. Fry until golden brown, about 3-4 minutes on each side.



  7. Transfer the latkes to a paper towel-lined plate to drain excess oil.



  8. Serve hot with applesauce or sour cream.


Cucumber Avocado Tomato Salad with Pesto

Ingredients:

  • 1 cup cherry or grape tomatoes, halved
  • 1 avocado, diced
  • 1 cucumber, diced
  • 1/4 cup red onion, diced
  • 1/2 cup small mozzarella cheese balls
  • 1/4 cup basil pesto
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the halved tomatoes, diced avocado, diced cucumber, and diced red onion.
  2. Add the small mozzarella cheese balls to the bowl.
  3. In a separate bowl, mix the basil pesto and lemon juice.
  4. Pour the pesto mixture over the salad ingredients and toss to combine.
  5. Season with salt and pepper to your taste.
  6. Serve the salad at room temperature or chilled.

Easy Baked Sweet Potato Fries

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon garlic powder (optional)

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Peel the sweet potatoes and cut them into thin strips, about 1/4 inch thick.



  3. Place the sweet potato strips in a large bowl. Drizzle with olive oil and toss to coat evenly.



  4. Sprinkle salt, black pepper, paprika, and garlic powder over the fries. Toss again to distribute the seasonings.



  5. Arrange the fries in a single layer on a baking sheet lined with parchment paper.



  6. Bake in the preheated oven for 25-30 minutes, flipping the fries halfway through, until they are golden brown and crispy.



  7. Remove from the oven and let them cool for a few minutes.



  8. Serve immediately and enjoy your homemade sweet potato fries!


Balela Salad

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 bell pepper, diced
  • 1 jalapeno, diced (optional)
  • 1 cup cherry tomatoes, halved
  • 2 green onions, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup olives, sliced
  • Fresh herbs (parsley, mint, or cilantro), chopped

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons vinegar (red wine or apple cider)
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon sumac
  • 1/2 teaspoon Aleppo pepper (optional)
  • Salt and pepper to taste

Instructions:


  1. In a large bowl, mix together chickpeas, bell pepper, jalapeno (if using), cherry tomatoes, green onions, sun-dried tomatoes, olives, and chopped herbs.



  2. In a separate bowl or jar, whisk together olive oil, vinegar, lemon juice, garlic, sumac, Aleppo pepper (if using), salt, and pepper.



  3. Pour the dressing over the salad and toss well to combine.



  4. Let it sit for 10-15 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.



  5. Serve immediately or refrigerate for an hour for a chilled salad. Enjoy alongside your burgers!


Mediterranean Pasta

Ingredients

  • 2 cups cooked pasta (orzo or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup black olives, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cucumber, diced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions


  1. Cook the pasta according to the package instructions. Drain and let it cool.



  2. In a large bowl, combine the cooled pasta, cherry tomatoes, feta cheese, black olives, red onion, and cucumber.



  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.



  4. Pour the dressing over the pasta mixture. Toss until everything is well coated.



  5. Let it chill in the refrigerator for at least 30 minutes before serving. Enjoy!


Succotash

Ingredients

  • 2 cups fresh or frozen corn kernels
  • 1 cup fresh or frozen lima beans
  • 1 cup diced red bell pepper
  • 1 cup chopped tomatoes
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions


  1. Prepare the vegetables: If you’re using fresh vegetables, make sure to wash and chop them. For frozen, thaw them first.



  2. Cook the beans: In a pot, bring water to a boil and cook the lima beans until tender, about 10 minutes. Drain and set aside.



  3. Sauté the vegetables: In a large skillet, melt the butter over medium heat. Add the onion and bell pepper, and sauté for about 5 minutes until softened.



  4. Add corn and beans: Stir in the corn and lima beans. Cook for another 5-7 minutes until everything is heated through.



  5. Finish with tomatoes and parsley: Add the chopped tomatoes and parsley. Season with salt and pepper to taste. Stir well and cook for an additional 2-3 minutes.


Enjoy your delicious succotash with your burgers!

Crispy French Fries

Ingredients:

  • 4 large russet potatoes
  • 2-3 cups vegetable oil (for frying)
  • Salt (to taste)
  • Optional: garlic powder, paprika, or other seasonings

Instructions:

  1. Wash and peel the potatoes.
  2. Cut the potatoes into thin strips, about 1/4 inch thick.
  3. Soak the strips in cold water for 30 minutes to remove excess starch.
  4. Drain and pat the potato strips dry with paper towels.
  5. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
  6. Fry the potatoes in batches for 3-4 minutes until they start to turn golden.
  7. Remove and drain on paper towels. Let them cool slightly.
  8. Increase the oil temperature to 375°F (190°C).
  9. Fry the potatoes again in batches for another 2-3 minutes until crispy and golden brown.
  10. Drain on paper towels and season with salt, garlic powder, or paprika.
  11. Serve hot and enjoy!

Onion Rings

Ingredients

  • 2 large onions
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 cup breadcrumbs
  • Oil for frying

Instructions


  1. Slice onions into rings about 1/4 inch thick. Separate the rings.



  2. In a bowl, mix flour, baking powder, and salt.



  3. In another bowl, beat the egg and mix with milk.



  4. Dip each onion ring into the flour mixture, then into the milk mixture, and finally coat with breadcrumbs.



  5. Heat oil in a deep fryer or pan to 375°F (190°C).



  6. Fry the onion rings in batches until golden brown, about 2-3 minutes per side.



  7. Remove and drain on paper towels. Serve hot.


Macaroni and Cheese

Ingredients

  • Elbow macaroni
  • Cheddar cheese
  • Butter
  • Flour
  • Milk
  • Salt
  • Black pepper
  • Breadcrumbs (optional)
  • Jalapeños or bacon (optional)

Instructions

  1. Cook the elbow macaroni according to the package.
  2. In a saucepan, melt the butter over medium heat.
  3. Add flour to the butter and whisk to form a smooth paste.
  4. Slowly add milk, whisking continuously to avoid lumps.
  5. Reduce heat and add the cheddar cheese, stirring until melted.
  6. Season with salt and black pepper.
  7. Combine macaroni with the cheese sauce in a baking dish.
  8. Top with breadcrumbs for a crunchy texture, if desired.
  9. Add jalapeños or bacon for extra flavor, if desired.
  10. Bake at 350°F (175°C) for 20-25 minutes until bubbly.

Potato Salad

Ingredients:

  • 5-6 medium potatoes
  • 1 cup mayonnaise
  • 1/4 cup mustard
  • 2 celery stalks, diced
  • 1/2 red onion, finely chopped
  • 3 boiled eggs, chopped
  • 1/4 cup dill pickles, diced
  • Salt and pepper to taste
  • 1 tablespoon fresh dill, chopped (optional)

Instructions:


  1. Boil the potatoes: Peel and cut the potatoes into bite-sized pieces. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool.



  2. Prepare the dressing: In a large bowl, mix mayonnaise, mustard, salt, and pepper. Adjust the seasoning to your taste.



  3. Combine ingredients: Add the cooled potatoes, celery, red onion, boiled eggs, and pickles to the dressing. Gently mix everything together until well coated.



  4. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This helps the flavors to meld together. If desired, sprinkle with fresh dill before serving.


Grilled Potato Salad

Ingredients:

  • Small potatoes (12-15)
  • Olive oil (2-3 tablespoons)
  • Salt (to taste)
  • Black pepper (to taste)
  • Red onion, diced (1)
  • Red bell pepper, diced (1)
  • Green onions, chopped (2-3)
  • Fresh parsley, chopped (a handful)
  • Dijon mustard (1 tablespoon)
  • Apple cider vinegar (2 tablespoons)
  • Honey (1 teaspoon)

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Wash the small potatoes and cut them in half.
  3. Toss the potatoes in olive oil, salt, and pepper.
  4. Place the potatoes on the grill, cut side down.
  5. Grill the potatoes for about 10-15 minutes, until tender.
  6. While grilling, dice the red onion and red bell pepper.
  7. In a large bowl, mix the grilled potatoes, red onion, and red bell pepper.
  8. Add chopped green onions and fresh parsley.
  9. In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, and honey.
  10. Pour the dressing over the potato mixture and toss gently.
  11. Serve warm or at room temperature.

Enjoy your delicious grilled potato salad with your favorite burgers!

Tomato Cucumber Salad

Ingredients:

  • 2 cups of cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chopped dill (optional)

Instructions:

  1. In a large bowl, combine the cherry tomatoes, cucumber, and red onion.
  2. Drizzle with olive oil and lemon juice.
  3. Add salt, black pepper, and fresh dill if using.
  4. Toss everything gently to mix.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Instant Pot Mac and Cheese

Ingredients:

  • 8 oz macaroni
  • 2 cups water
  • 1 cup beef stock
  • 1 lb ground beef
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups shredded cheese (cheddar, mozzarella, or your favorite mix)

Instructions:

  1. Set your Instant Pot to the SAUTE setting.
  2. Add ground beef, 2 tsp salt, 1 tsp pepper, 1 tsp mustard, 1 tsp garlic powder, and 1 tsp onion powder.
  3. Cook the ground beef until browned, breaking it into small pieces.
  4. Turn off the SAUTE setting.
  5. Add 8 oz macaroni, 2 cups water, and 1 cup beef stock.
  6. Secure the lid and set Instant Pot to HIGH PRESSURE for 5 minutes.
  7. After cooking, manually release the pressure.
  8. Stir in 2 cups shredded cheese until melted.
  9. Serve warm and enjoy!

Baked Potato Bar

Create a fun and interactive dining experience with a baked potato bar. It allows everyone to customize their own potato, making it perfect for gatherings. Here’s how to set it up:

Ingredients:

  • Large russet potatoes
  • Olive oil
  • Salt and pepper
  • Shredded cheese
  • Sour cream
  • Chives
  • Bacon bits
  • Butter
  • Sautéed mushrooms
  • Steamed broccoli
  • Chili con carne

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the potatoes. Prick each potato several times with a fork.
  3. Rub each potato with olive oil and season with salt and pepper.
  4. Place the potatoes on a baking sheet and bake for 45-60 minutes, until tender.
  5. Arrange the toppings in bowls while the potatoes bake.
  6. Once the potatoes are done, let them cool slightly, then make a slit down the middle.
  7. Fluff the insides with a fork and let everyone top their potatoes with their favorite ingredients.

Vinegar Coleslaw

Ingredients:

  • 1 package coleslaw mix
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 2 tablespoons Season All
  • 1/2 cup rice vinegar
  • 1 teaspoon dill
  • 1 teaspoon chili powder
  • Salt to taste
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced onion
  • 1/2 cup sliced celery

Instructions:

  1. In a medium bowl, mix the white vinegar, sugar, and Season All.
  2. Pour the vinegar mixture over the coleslaw mix and toss to coat.
  3. In another bowl, whisk together rice vinegar, dill, chili powder, and salt.
  4. Gradually whisk in olive oil until the dressing is slightly creamy.
  5. Add onion and celery to the coleslaw mix.
  6. Pour the dressing over the vegetables and toss gently.
  7. Cover the coleslaw and refrigerate for at least 30 minutes before serving.

Shishito Peppers

Ingredients:

  • 1 pound shishito peppers
  • 1 tablespoon olive oil
  • Sea salt, to taste
  • Lemon wedges (optional)

Instructions:


  1. Preheat your skillet: Heat a large cast iron skillet over medium-high heat for about 2 minutes until it starts to smoke slightly.



  2. Prepare the peppers: Toss shishito peppers with olive oil, ensuring they are evenly coated.



  3. Cook the peppers: Place the peppers in a single layer in the skillet. Allow them to cook without moving for 2-3 minutes until they blister and brown.



  4. Turn and season: Turn the peppers and cook the other side for another 2-3 minutes. Sprinkle with sea salt.



  5. Serve: Transfer to a plate and serve immediately. Squeeze lemon juice over them if desired.


Fresh Corn Salad

Ingredients:

  • 4 ears of fresh corn, husked
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crumbled feta cheese
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook the Corn: Boil or grill the corn until tender, then let it cool. Cut the kernels off the cobs.
  2. Combine Vegetables: In a large bowl, mix the corn kernels, cherry tomatoes, red onion, avocado, and cilantro.
  3. Add Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  4. Mix Everything: Pour the dressing over the salad and toss gently to combine.
  5. Add Feta: Sprinkle the crumbled feta cheese on top before serving. Enjoy!

Crispy Baked Onion Rings

Ingredients:

  • 2 large onions
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 2 eggs
  • 2 cups Panko breadcrumbs
  • Cooking spray

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Slice the onions into thick rings and separate them.
  3. Place the onion rings in a bowl of cold water. Let them sit for a few minutes.
  4. Mix the flour, salt, pepper, and paprika in a large zip-top bag.
  5. In a shallow dish, whisk the eggs.
  6. Place the Panko breadcrumbs in another shallow plate.
  7. Dip each onion ring in the flour mixture, shaking off any excess.
  8. Next, dip the ring in the egg, then in the breadcrumbs, making sure it is well-coated.
  9. Place the coated onion rings on a greased baking sheet.
  10. Spray the tops with cooking spray.
  11. Bake for 15-20 minutes, or until golden and crispy, flipping halfway through.
  12. Serve hot with your favorite dipping sauce.

Green Goddess Vegan Potato Salad

Ingredients:

  • Baby potatoes
  • Fresh arugula
  • Olive oil
  • Fresh tarragon
  • Garlic
  • Lime juice
  • Vinegar
  • Salt
  • Ground black pepper

Instructions:


  1. Fill a large saucepan with cold water.



  2. Add a generous amount of salt to the water.



  3. Place the baby potatoes in the saucepan.



  4. Bring the water to a boil, then cook the potatoes for 10 minutes.



  5. Drain the potatoes and allow them to cool.



  6. In a large mixing bowl, combine the cooled potatoes and fresh arugula.



  7. In a jar, mix olive oil, chopped fresh tarragon, minced garlic, lime juice, and vinegar.



  8. Pour the mixture over the potatoes and arugula.



  9. Toss to combine, ensuring all ingredients are coated evenly.



  10. Season with additional salt and ground black pepper to taste.



  11. Serve immediately or store in an airtight container in the refrigerator for up to one week.


Grilled Corn in Husks

Ingredients:

  • Fresh corn on the cob, with husks
  • Butter
  • Parmesan cheese (optional)
  • Salt
  • Fresh parsley (optional)

Instructions:

  1. Soak the corn: Place the corn in cold water for 20 minutes. This helps prevent burning.
  2. Preheat your grill: Heat the grill to medium-high (375-450°F).
  3. Prepare the corn: Remove the corn from water and shake off any excess.
  4. Grill the corn: Place the corn directly on the grill grates. Cook for 15-20 minutes, turning every 5 minutes, until the husks are charred and the kernels are tender.
  5. Add toppings: Remove the corn from the grill. Carefully peel back the husks. Spread butter over the kernels and sprinkle with salt. Add Parmesan cheese and parsley if desired.

Caprese Pasta Salad

Ingredients:

  • 1 pound pasta (any shape you like)
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella, cubed
  • 1/2 cup fresh basil leaves, torn
  • 2/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:


  1. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.



  2. In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.



  3. Add the cooked pasta to the bowl and toss with the dressing.



  4. Gently mix in cherry tomatoes, mozzarella cubes, and fresh basil leaves.



  5. Serve immediately or chill in the refrigerator for an hour before serving.


Herbed Steak Fries

Ingredients

  • 4 large potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions


  1. Preheat the Oven: Set your oven to 450°F (232°C).



  2. Prepare the Potatoes: Scrub the potatoes with a stiff brush if you plan to eat the skins. If not, use a vegetable peeler to remove the skins. Cut the potatoes into wedges.



  3. Season the Fries: In a large bowl, combine the olive oil, garlic powder, thyme, oregano, salt, and pepper. Toss the potato wedges in the mixture until they are evenly coated.



  4. Arrange for Baking: Spread the seasoned potato wedges in a single layer on a greased baking pan (15x10x1 inch).



  5. Bake: Place the pan in the oven and bake for 15-20 minutes or until the fries are lightly browned.



  6. Optional Cheese: If desired, sprinkle grated Parmesan cheese over the fries immediately after baking. Serve hot.


Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.