The Ultimate Burger Topping Guide: Pickles Edition

It's nearly National Burger Day, which as far as we're concerned is less a "day" and more a sacred duty. And while everyone else is arguing about brioche versus seeded buns, smash versus thick patty, we're here to talk about the topping that actually makes or breaks a burger: the pickle.

A burger without a proper pickle is just a warm bread sandwich with major regrets. Here's how to get it right.

For the classic cheeseburger: You want sharp, you want tangy, you want something that cuts straight through melted cheese and cheap-thrills sauce. That's Dill & Mustard territory — thinly sliced cucumber rounds, please, none of this "one sad gherkin on top" business.

For anything spicy: If your burger's already bringing the heat; jalapeños, hot sauce, a chilli mayo you regret slightly - you want something that fights fire with fire. Scotch Bonnet & Lemon pickled onions add a kick and a citrus lift that stops the whole thing tasting BORING.

For a "fancy" burger night: Doing a blue cheese and caramelised onion situation? Pickled red onion or fennel in Juniper & Sage brings a herby, slightly boozy note that makes it feel like you know what you're doing (you do).

For the veggie or vegan burger: Every single one of our pickling liquors is plant-based, so load up. Pickled courgette ribbons in Balsamico & Basil are an underrated move.

The best part? None of this requires advance planning. A quick pickle only needs a couple of hours in the fridge to taste banging -  do it the morning of, and by burger o'clock you'll have something better than anything from a jar on a supermarket shelf.

So this National Burger Day, do it right. Pick your veg, Prep it, Plonk it in a jar, Pour over your liquor of choice, and let the fridge do the rest. Sylt, your burger and your guests will thank you.