Burger toppings have evolved significantly over the decades, reflecting changes in culinary preferences, cultural influences, and the ever-expanding world of flavours. From the classic simplicity of lettuce, tomato, and onion in the mid-20th century to the gourmet extravagance of today’s creations, the art of burger topping has transformed the humble sandwich into a canvas for culinary innovation. Whether it’s the nostalgia of a timeless classic or the adventurous spirit of contemporary gastronomy, burger toppings remain an essential element of this beloved comfort food.

1930s to 1940s
It’s tough to say who exactly came up with the very first cheeseburger, but many people gave the idea to a 16-year-old named Lionel Sternberger. He shook things up by slapping a slice of American cheese on a burger patty at his dad’s restaurant, and that was the start of putting cheese on burgers. After that, during the early days when burgers were becoming a big deal, other cool toppings like sunny-side-up eggs, pickles, and onions started showing up in restaurants.

1950s to 1960s

It wasn’t until the mid-1900s that folks started slathering buns with a whole lot of butter to amp up their flavour. During that time, restaurants got bold and started playing around with different toppings. They stuck with classics like BBQ sauce and got a bit wild with choices like oysters, keeping diners guessing. Then, in the 1960s, things got groovy and colourful, and the spirit of free love inspired a whole new era of burger toppings. You had everything from juicy pineapple rings to rich melted blue cheese and the timeless favourite, bacon.

1970s to 1980s

Burger toppings in the ’70s definitely took things up a notch compared to the somewhat mellow ’60s. It was a time of fearless taste experiments with all kinds of ingredients. Burgers went on a wild ride, giving us creations like the Pizza burger with tomato sauce, pizza cheese, and Italian spices. There was also the curious combination of whipped cream cheese with bacon bits and the ever-popular Guacamole. Thankfully, some peculiar ’70s choices like canned beets and anchovies were happily left in the past as food trends continued to change.

The 1990s to Today

As the world rapidly globalized and social media redefined culinary exploration, burger aficionados began to seek out an array of flavours and styles from cultures worldwide. Today’s menus often feature a fusion of these global influences, with options ranging from the boldness of Gorgonzola, the kick of jalapeño slices, the richness of aioli, the tang of feta cheese, the earthiness of ramps, and even the subtle elegance of lavender, offering a tantalizing journey of tastes and experiences – reaching out to other countries and franchises like Jollibee Philippines and their choices for the best burger in the Philippines