There’s nothing quite like a perfectly grilled burger, but let’s be honest – the real star of burger night is what you serve alongside it! Whether you’re hosting a backyard barbecue or craving a casual weeknight dinner, having go-to burger sides recipes in your arsenal is absolutely essential. I’m talking crispy fries that are golden and tender on the inside, creamy coleslaw that cuts through the richness of the meat, and tangy pickles that add the perfect acidic punch.
In this guide, I’m sharing all my favorite burger side dishes that come together quickly and taste absolutely delicious. These aren’t complicated recipes – they’re straightforward, crowd-pleasing options that let you focus on grilling those burgers to perfection. From classic potato-based sides to fresh vegetable options, you’ll find everything you need to round out your burger meal.
I love how versatile burger sides can be. You can keep things traditional with crispy shoestring fries and a classic burger sauce, or get a little creative with loaded sweet potato fries, creamy avocado slaw, or grilled corn on the cob. The beauty of burger night is that it’s all about the combinations – finding what makes your taste buds happy and what works best for your crowd.
What I appreciate most about these burger side dishes is that many of them can be prepped ahead of time. You can slice your vegetables, make your sauces, and even partially cook some sides before your guests arrive. This means less time in the kitchen and more time enjoying the company of the people you’re cooking for.
Let me walk you through some of my absolute favorite burger sides that I’ve perfected over years of hosting burger nights. These recipes are tried-and-true, and I promise they’ll become staples in your kitchen. Whether you’re new to cooking or consider yourself an experienced home chef, these sides are designed to be accessible and absolutely foolproof.
The key to outstanding burger sides is using quality ingredients and not overthinking things. Fresh potatoes, crisp vegetables, and flavorful seasonings are really all you need. I always recommend tasting as you go and adjusting seasonings to your preference – that’s what makes these recipes truly yours.
For more inspiration on complementary dishes, check out this homemade seasoning salt recipe that elevates everything you sprinkle it on. You might also enjoy exploring protein options beyond burgers for your next gathering.
I’m confident that once you try these burger sides, you’ll be making them again and again. They’re the kind of recipes that become automatic – the ones you don’t even need to reference anymore because you know them by heart. That’s my goal with sharing these with you today.
So grab your apron, preheat your grill, and let’s talk about creating the ultimate burger night spread. From the comfort food classics to fresh, lighter options, I’ve got you covered. These burger sides recipes are about to become your new secret weapons for impressing family and friends.
Ready to elevate your burger game? Let’s dive into the recipes that will make your next burger night absolutely unforgettable. Whether you’re going for a retro diner vibe or a modern twist on classic sides, these recipes deliver every single time. Trust me, your guests will be asking for these recipes, and you’ll be so proud to share them.
Ingredients
- 3 pounds russet potatoes, cut into 1/4-inch fries
- Vegetable oil for frying, about 2 quarts
- Sea salt to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 small head green cabbage, thinly sliced
- 2 large carrots, julienned
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- 4 ears fresh corn, husked
- 3 tablespoons butter, softened
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 large ripe avocados
- 2 tablespoons fresh lime juice
- 1 jalapeño, minced
- Fresh dill for garnish
Instructions
- For the crispy fries: Soak your cut potatoes in ice water for at least 30 minutes – this removes excess starch and creates that perfect crispy exterior. Drain and pat completely dry with paper towels.
- Heat your oil to 325°F in a deep pot or Dutch oven. Working in batches, fry the potatoes for 8-10 minutes until they’re just beginning to turn pale golden. Remove with a slotted spoon and drain on paper towels.
- Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until they’re golden brown and crispy. Transfer to paper towels and immediately season with sea salt, garlic powder, and cayenne pepper while still hot.
- For the coleslaw: In a large bowl, combine the sliced cabbage and julienned carrots. Toss gently to combine.
- In a separate small bowl, whisk together the apple cider vinegar, honey, mayonnaise, and Dijon mustard until smooth. Season with salt and pepper to taste.
- Pour the dressing over the vegetables and toss until everything is evenly coated. Let sit for at least 15 minutes before serving, which allows the flavors to meld together beautifully.
- For the garlic herb corn: Preheat your grill to medium-high heat. Mix the softened butter with minced garlic and fresh cilantro in a small bowl.
- Brush each ear of corn with the garlic herb butter on all sides. Wrap each ear in foil or place directly on the grill grates.
- Grill for 12-15 minutes, turning occasionally, until the corn is tender and lightly charred. You can brush with additional garlic herb butter halfway through cooking.
- For the avocado lime crema: Cut the avocados in half, remove the pit, and scoop into a bowl. Add fresh lime juice and minced jalapeño.
- Mash until you reach your desired consistency – I like mine with some small chunks remaining. Season with salt and pepper, garnish with fresh dill, and serve immediately.
- Arrange all sides on a large platter alongside your freshly grilled burgers and enjoy!
Pro Tips
o For the fries, the double-fry method is crucial – the first fry cooks them through while the second fry creates that irresistible crispy exterior
o If you don’t have a deep fryer, you can use a Dutch oven or heavy-bottomed pot, but make sure to use a thermometer for accurate temperature control
o The coleslaw dressing can be adjusted to your preference – add more vinegar if you like it tangier or more mayo if you prefer it creamier
o You can prep your vegetables the night before and store them separately in airtight containers to save time on burger day
o For a spicy twist on the fries, add smoked paprika, chili powder, or even a touch of curry powder to your seasoning mix
o The garlic herb butter for corn can be made ahead and stored in the refrigerator – just take it out 30 minutes before grilling
o If you prefer, you can also grill corn wrapped in foil packets with the butter mixture inside for a more hands-off approach
o The avocado lime crema is best made just before serving as avocado can brown if exposed to air for too long
o You can substitute Greek yogurt for some or all of the mayo in the coleslaw dressing for a lighter version
o These sides pair beautifully with any burger style – classic beef, turkey, veggie, or even specialty gourmet burgers
o For a crowd-pleasing variation, set out toppings separately so guests can customize their sides to their preferences
o Leftover coleslaw keeps well in the refrigerator for 2-3 days and actually develops more flavor as it sits