Serve these high protein sides for burgers when you want something tasty, easy, and filling beside the bun, from creamy bowls to crisp summer salads.
If burger night is already on your mind, these high protein sides for burgers are about to make that plate look like it came from someone who owns both a grill and a personality!
Think creamy potato salad with a protein boost, smoky baked beans, crisp roasted edamame, tangy macaroni salad, salty grilled halloumi skewers, and a street corn salad that practically waves at your burger from across the plate.
These are not plain little side dishes hiding in a corner. They bring texture, color, crunch, creaminess, and enough protein to make dinner feel full, fun, and actually worth repeating.
High Protein Sides For Burgers
1. High Protein Greek Yogurt Ranch Potato Salad
This potato salad tastes creamy, tangy, herby, and just sharp enough from pickles to wake up every bite next to a juicy burger.
Greek yogurt gives it that thick, spoonable dressing without making it feel heavy, while eggs add extra protein and that classic picnic-style flavor people always pretend they are “just taking a small scoop” of before returning with a suspiciously full plate!
Servings: 6
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 4 large eggs
- 3/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 cup chopped dill pickles
- 1/3 cup sliced green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
How to Make It
Add potatoes to a large pot, cover with cold water by about 1 inch, salt water well, then bring it to a gentle boil over medium-high heat and cook for 12 to 15 minutes, until a fork slides through center without potatoes falling apart like they gave up on life!
In another small pot, cover eggs with water, bring to a boil, turn heat off, cover, and let eggs sit for 10 minutes before moving them into ice water so shells come off easier and your patience stays intact.
Drain potatoes and let them steam dry for 5 minutes because hot, wet potatoes will thin dressing, and we want creamy potato salad, not ranch soup.
In a large bowl, stir Greek yogurt, mayonnaise, Dijon, lemon juice, garlic powder, dried dill, salt, and pepper until smooth, then add warm potatoes, chopped eggs, pickles, and green onions.
Fold gently with a spatula so potatoes stay chunky, taste once, and adjust salt or lemon juice depending on whether you want it brighter or more savory.
Chill for 20 minutes if you have time, because potato salad gets better once flavors stop acting like strangers and start working together!
Approximate Nutrition Per Serving
Calories: 235
Protein: 14 g
Carbohydrates: 28 g
Fat: 8 g
Fiber: 3 g
Serving Suggestions
Serve this next to beef burgers, turkey burgers, grilled chicken burgers, or veggie burgers.
It also loves a few sliced pickles on side, extra black pepper, and a cold crunchy slaw if you want a full cookout plate.
2. Smoky BBQ Turkey Bacon Baked Beans
These baked beans are smoky, saucy, lightly sweet, and bold enough to stand up to a burger without tasting like plain beans from a can.
Turkey bacon gives that savory cookout flavor, tomato paste thickens sauce, and smoked paprika makes everything taste like it spent quality time near a grill, even if your oven did all the hard work!
Servings: 6
Ingredients
- 3 cans navy beans or pinto beans, 15 ounces each, drained and rinsed
- 6 slices turkey bacon, chopped
- 1 small yellow onion, finely diced
- 3/4 cup BBQ sauce
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt, as needed
How to Make It
Preheat oven to 375°F, then place chopped turkey bacon in a large oven-safe skillet or Dutch oven over medium heat and cook for 4 to 5 minutes, stirring often, until edges look browned and a little crisp.
Add onion and cook for another 4 minutes until it smells sweet and savory, then stir in tomato paste and let it cook for 1 full minute because that tiny step removes raw tomato flavor and gives sauce a richer taste.
Add BBQ sauce, apple cider vinegar, mustard, smoked paprika, garlic powder, black pepper, and beans, then stir until every bean looks glossy and coated.
Taste before baking because BBQ sauces vary, and some bring sweetness like they are trying to win a county fair ribbon, so add a pinch of salt or extra vinegar if it needs balance.
Transfer skillet to oven and bake uncovered for 25 to 30 minutes, until sauce bubbles around edges and thickens enough to cling to a spoon.
Let beans sit for 5 minutes before serving, because sauce settles and turns glossy instead of running all over plate like it has somewhere urgent to be!
Approximate Nutrition Per Serving
Calories: 250
Protein: 16 g
Carbohydrates: 38 g
Fat: 4 g
Fiber: 9 g
Serving Suggestions
Spoon these beside grilled burgers, BBQ chicken sandwiches, turkey burgers, or smoky black bean burgers.
They are also great with sliced jalapeños, chopped green onions, or a little extra mustard stirred in right before serving.
3. Garlic Parmesan Roasted Edamame
This roasted edamame is crisp on edges, salty from Parmesan, garlicky in a snacky way, and perfect when fries sound good but you want more protein on plate.
It has that “just one more bite” energy, which is dangerous in best possible way, so maybe make extra if hungry people are hovering near kitchen!
Servings: 4
Ingredients
- 3 cups shelled edamame, thawed if frozen
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley, optional
How to Make It
Preheat oven to 425°F and line a baking sheet with parchment paper, then pat edamame very dry with a clean towel because moisture is enemy of crisp edges, and we are not inviting soggy beans to burger night!
Add edamame to a bowl with olive oil, garlic powder, smoked paprika, salt, pepper, and Parmesan, then toss until pieces look evenly coated and slightly sandy from cheese.
Spread everything in a single layer with space between pieces, because crowded edamame steams instead of roasts, and that is how good intentions become chewy sadness.
Roast for 18 to 22 minutes, shaking pan once halfway through, until edges look lightly browned and cheese has formed tiny golden bits on pan.
Pull it out, sprinkle lemon zest over top while edamame is hot, and taste one piece before serving so you can decide whether it needs one more pinch of salt or a squeeze of lemon.
Approximate Nutrition Per Serving
Calories: 205
Protein: 18 g
Carbohydrates: 13 g
Fat: 10 g
Fiber: 6 g
Serving Suggestions
Serve in a shallow bowl next to burgers with ketchup, spicy mayo, ranch, or lemony yogurt dip.
It is especially good with turkey burgers, salmon burgers, chicken burgers, and veggie burgers.
4. Creamy Cottage Cheese High Protein Macaroni Salad
This macaroni salad tastes cool, creamy, tangy, crunchy, and very much like it belongs next to a burger with grill marks and confidence.
Cottage cheese blends into a smooth dressing with Greek yogurt, giving you more protein without making sauce taste like a gym snack pretending to be lunch!
Servings: 6
Ingredients
- 8 ounces chickpea pasta or high protein elbow pasta
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1/2 cup finely diced celery
- 1/3 cup finely diced red onion
- 1/2 cup chopped dill pickles
- 2 hard-boiled eggs, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
How to Make It
Cook pasta in well-salted boiling water according to package directions, checking 1 minute early because high protein pastas can go from firm to mushy faster than someone saying “I’ll just have half a burger.”
Drain pasta, rinse briefly with cool water, and shake off extra moisture so dressing clings instead of sliding away.
In a blender or food processor, blend cottage cheese, Greek yogurt, mayonnaise, Dijon, pickle juice, salt, pepper, and paprika until smooth and creamy, then taste it and decide if you want more pickle juice for tang or a tiny pinch more salt for burger-side boldness.
Add pasta to a large bowl with celery, red onion, pickles, and chopped eggs, pour dressing over top, and fold slowly until every elbow is coated.
Chill for 20 minutes if possible, then stir once before serving because pasta drinks up dressing as it sits, and a splash of pickle juice or spoonful of Greek yogurt can bring it right back to creamy perfection!
Approximate Nutrition Per Serving
Calories: 245
Protein: 18 g
Carbohydrates: 28 g
Fat: 8 g
Fiber: 5 g
Serving Suggestions
Serve this with classic cheeseburgers, grilled turkey burgers, BBQ burgers, or spicy chicken burgers.
Add sliced cherry tomatoes or extra pickle chips on side for freshness and crunch.
5. Grilled Halloumi Chickpea Skewers
These skewers are salty, golden, lemony, smoky, and just fancy enough to make burger night feel like you put in more effort than you actually did.
Halloumi gets crisp outside and chewy inside, chickpeas bring nutty bite, and vegetables add color so plate does not look like it was planned by someone who only believes in beige food!
Servings: 4
Ingredients
- 8 ounces halloumi cheese, cut into 1-inch cubes
- 1 can chickpeas, 15 ounces, drained and patted dry
- 1 medium zucchini, sliced into thick half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Lemon wedges, for serving
How to Make It
Preheat grill or grill pan to medium-high heat, about 400°F to 450°F, then soak wooden skewers in water for 20 minutes if using them so they do not burn before cheese gets its golden moment.
Pat halloumi and chickpeas dry, then toss halloumi, chickpeas, zucchini, and bell pepper with olive oil, lemon juice, oregano, garlic powder, pepper, and a small pinch of salt, keeping salt light because halloumi already arrives with main-character energy.
Thread halloumi, zucchini, bell pepper, and chickpeas onto skewers, tucking chickpeas between bigger pieces when possible so they do not roll around like tiny rebels.
Grill for 8 to 10 minutes, turning every 2 minutes, until halloumi has golden grill marks and vegetables look glossy with softened edges.
If a chickpea or two falls through grill grates, simply salute its bravery and continue!
Finish with lemon wedges right before serving so salty cheese tastes bright and fresh.
Approximate Nutrition Per Serving
Calories: 310
Protein: 17 g
Carbohydrates: 18 g
Fat: 20 g
Fiber: 5 g
Serving Suggestions
Serve these skewers beside lamb burgers, beef burgers, turkey burgers, chicken burgers, or portobello burgers.
They also taste great with tzatziki, lemon yogurt sauce, or a simple cucumber tomato salad.
6. High Protein Street Corn Black Bean Salad
This salad tastes smoky, creamy, limey, a little spicy, and bright enough to cut through a rich burger.
Corn brings sweet charred edges, black beans bring protein and fiber, Greek yogurt makes dressing creamy, and cotija adds salty little pops that make every bite feel like it came from a cookout table people keep circling!
Servings: 6
Ingredients
- 4 cups corn kernels, fresh, frozen, or canned and well drained
- 1 can black beans, 15 ounces, drained and rinsed
- 1/2 cup plain Greek yogurt
- 1/3 cup crumbled cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/3 cup chopped cilantro
- 1 small jalapeño, finely chopped, optional
How to Make It
Heat a large skillet over medium-high heat or prepare grill to about 400°F, then add corn in an even layer and let it sit for 2 to 3 minutes before stirring so kernels can char instead of simply warming up politely.
Stir and cook for another 5 to 7 minutes, until corn smells sweet and toasty and you see plenty of browned spots.
Move corn to a large bowl and let it cool for 5 minutes so yogurt dressing does not loosen too much.
In a small bowl, stir Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, and salt until creamy and speckled with spice.
Add black beans, cotija, cilantro, jalapeño, and dressing to corn, then fold everything together gently so beans stay whole and salad looks colorful instead of mashed.
Taste before serving, because corn sweetness changes a lot, and you may want more lime, more salt, or extra chili powder depending on your burger mood!
Approximate Nutrition Per Serving
Calories: 210
Protein: 12 g
Carbohydrates: 31 g
Fat: 6 g
Fiber: 7 g
Serving Suggestions
Serve this with grilled cheeseburgers, smash burgers, chipotle chicken burgers, turkey burgers, or veggie burgers.
It also works as a burger topping if you are the kind of person who sees a side dish and thinks, “Yes, this belongs directly on my sandwich!”
These high protein sides for burgers make burger night feel bigger, brighter, and far more delicious without asking you to spend half your evening babysitting complicated recipes.
You get creamy, crispy, smoky, tangy, cheesy, fresh, and protein-packed options that can sit proudly next to any burger on your plate!!
