The Ultimate Burger Pairings Guide: Sides, Drinks & Complete Meals

A burger is rich, salty and soft, so the best things to serve with it bring what it lacks: crunch, acid, freshness, or a drink that clears the palate between bites. Sometimes a side should match the burger's intensity and sometimes it should contrast with it. Here's how to choose, from the classic trio to wine and a full cookout spread.

Fries, onion rings and coleslaw

These three dominate burger menus because each does a specific job.

French fries

Fries are the default for good reason. A crisp outside and fluffy inside contrast with the soft bun and patty, the salt amplifies the beef, and plain potato supports the burger instead of competing with it. Match the fry to the burger:

• Thin, crisp shoestring fries for a simple cheeseburger that heavier fries would swamp.
• Thick-cut steak fries or wedges for big burgers piled with toppings.
• Sweet potato fries for spicy or smoky burgers, where their sweetness helps.
• Bolder fries (truffle fries, loaded cheese fries, garlic parmesan wedges) for a loaded bacon burger with barbecue sauce, which can stand up to them.

Onion rings

Rings bring more of everything: stronger flavor, a bigger crunch and sweetness from the onion inside the coating. That sweetness works best against savory, umami-heavy burgers with mushrooms, bacon or aged cheddar. Save rings for beef burgers with bold seasoning and toppings; next to a chicken or fish burger they take over.

Coleslaw

Cool, crunchy and a little acidic, slaw cuts through a fatty burger better than any other side and resets your palate between bites.

• Creamy, mayo-based slaw adds richness and moisture, which suits leaner turkey, chicken and veggie burgers.
• Vinegar slaw stays lighter and brighter, which suits rich beef burgers and anything with bacon and cheese.

Southern-style, the slaw goes right on the burger, where its acid balances the fat. It does the same job on the side.

Other sides that work

• Potato salad. Filling without being too heavy, and it can be made hours ahead. Classic mayo potato salad with pickles and egg suits traditional beef burgers; a German-style version with bacon, vinegar and whole grain mustard suits spicier or barbecue burgers. On a buffet, keep it out no more than 2 hours, or 1 hour when it's above 90°F (32°C), then put it back in the fridge.
• Corn. Grilled corn on the cob echoes the char on the burger, and butter and salt are all it needs. Off the cob, charred corn with lime, cilantro and queso fresco adds brightness; a corn and black bean salad is substantial enough to count as part of the meal.
• Baked beans. Sweet, smoky beans are a cookout staple, and their sweetness suits spicy or tangy burgers, such as jalapeño burgers or ones covered in barbecue sauce. Make them ahead and hold them warm in a slow cooker. They're filling enough that smaller burgers go further with a crowd.
• Salads. A mixed green salad with vinaigrette gives crunch and a break from the richness. Pasta salads work too: Italian with mozzarella, tomato and basil; Greek with feta, olives and cucumber; or an Asian noodle salad with sesame and ginger.
• Grilled vegetables. If the grill is already hot, use it for zucchini, bell peppers, asparagus or portobello mushrooms. Grill them over high heat with olive oil and salt until they char at the edges; limp, steamed-tasting vegetables add nothing.

Drinks

The right drink cleans your palate and keeps a rich meal from feeling heavy.

Beer

Match the beer's intensity to the burger:

• Lagers and pilsners: clean and crisp, for classic beef burgers with lettuce, tomato, pickles and mustard. Mild bitterness balances salty bacon and tangy sauces without overwhelming delicate toppings. Lager is the fries of beer pairings: it goes with everything.
• IPAs: hoppy and often citrusy, they cut fat and stand up to strong cheeses (blue cheese, aged cheddar), heat (jalapeños, hot sauce) and rich toppings like bacon and avocado.
• Stouts and porters: roasted, coffee and chocolate notes that suit caramelized onions, mushrooms and barbecue sauce.
• Wheat beers: lighter and a little citrusy, for chicken, turkey or fish burgers.

Wine

• Cabernet Sauvignon: the classic burger wine, especially for cheeseburgers. Firm tannins cut the fat and dark fruit suits beef. It holds its own against a blue cheese burger.
• Merlot: softer and plummy, for burgers with caramelized onions or barbecue sauce.
• Zinfandel: fruit-forward and a little spicy, for barbecue, bacon or spicy burgers.
• Pinot Noir: lighter, with red fruit, for turkey, lamb or salmon burgers.
• Dry rosé: enough body for beef, light enough for a summer cookout, and good with Mediterranean toppings such as feta, olives and sun-dried tomatoes.

Soda, tea and milkshakes

• Cola: the sweetness balances salt and acid, and the carbonation clears the palate. It's the standard with a classic American cheeseburger.
• Root beer: vanilla and wintergreen notes suit the beef, and some find it a little less sweet than cola with very rich burgers.
• Craft sodas: ginger beer with Asian-inspired burgers, grapefruit soda with fish or chicken burgers, cherry vanilla with barbecue flavors.
• Iced tea: unsweetened or lightly sweetened, it refreshes without adding competing flavors, especially in hot weather.
• Milkshakes: the diner move, alternating salty bites with sweet sips. Vanilla is the safest; chocolate works with smoky or spicy burgers.

Cocktails

• Margaritas: citrus and tequila cut through rich, cheesy burgers, especially Southwestern ones with jalapeños, pepper jack or guacamole.
• Whiskey cocktails: an Old Fashioned or whiskey sour brings smoky, oaky notes that suit grilled burgers.
• Gin and tonic: crisp and herbal, good with vegetable-heavy or herb-forward burgers.

Building the meal

A weeknight dinner

Keep it to four parts:

• the burger
• one substantial side (fries, potato salad or mac and cheese)
• one fresh side (coleslaw, a simple salad or raw vegetables)
• drinks

A cookout spread

• Something to nibble while the burgers cook: chips and dip, a vegetable platter with ranch, marinated olives and cheese, or cheeseburger egg rolls that preview the main event.
• Three sides: one potato (fries, potato salad or roasted potatoes), one fresh salad (coleslaw, green salad or pasta salad) and one warm, hearty side (baked beans, mac and cheese or corn). That covers hot and cold, creamy and fresh.
• A toppings bar: lettuce, tomato, onion, pickles, a few cheeses and several condiments, so guests build their own and you do less.
• Dessert: keep it simple after a heavy meal. Peach or berry crisp, watermelon or ice cream sandwiches work; brownies or a no-bake cheesecake can be made the day before.

Pairings by burger type

Lighter sides suit a veggie burger; the Balsamic Portobello Mushroom Cap Burger is an easy plant-based one to pair. A poultry burger doesn't have to be mild, though: the Nashville Hot Honey Chicken Burger brings big flavor, so cool it down with slaw and a crisp lager.

Frequently Asked Questions

Can burger sides be made ahead of time?

Many are better for it. Potato salad, pasta salad, coleslaw and baked beans all improve as the flavors meld, so make them the night before and refrigerate; cooked sides keep 3 to 4 days in the fridge. Fries and onion rings are best fresh, but you can cut and season vegetables for grilling in advance, which frees you up to spend the cookout with your guests.

What sides work for both beef and veggie burgers?

Fries, sweet potato fries, coleslaw, green salads, grilled vegetables, corn salad, quinoa salad and hummus with vegetables all work with both. Skip bacon or meat-based seasonings in shared sides if vegetarians are eating.

What sides work best for a cookout with kids?

Fries, regular or sweet potato, are close to universal, and mac and cheese is another safe bet. Corn on the cob is easy for small hands. For lighter options kids are likely to accept, try watermelon, carrot sticks with ranch or fruit salad. Put at least one familiar side next to the more adventurous ones.