14 Burger Toppings the FDA Took Off the Menu

In recent years, the FDA has scrutinized various food items due to health and safety concerns, leading to the removal of certain popular burger toppings. Home cooks and culinary enthusiasts need to stay informed about these changes to ensure their kitchen creations remain both delicious and safe. This guide explores specific toppings that have been impacted, offering insights into why they were removed and how to adapt recipes without sacrificing flavor.

Artificial Bacon Bits: Beyond the Sizzle

Artificial bacon bits once topped burgers with a satisfying crunch and salty kick. But they vanished overnight when the FDA banned Red Dye #3, a coloring agent linked to thyroid tumors in lab animals. This bright red dye gave the bits their bacon-like appearance but raised serious health concerns. Once the ban took effect, restaurants quickly replaced the artificial topping with natural bacon crumbles, leading to a noticeable change in flavor—and peace of mind for more health-conscious eaters.

The Truth about Caramelized Onions

Caramelized onions add a sweet, rich depth to dishes—but not all versions are what they seem. In many fast food and packaged meals, “caramelized onions” are often just sautéed onions with added sugar and coloring to mimic the slow-cooked original. True caramelization takes time, usually 30–45 minutes over low heat. The shortcut versions may save time, but they also come with extra additives that can lessen the health appeal.

Pickled Veggies: A Colorful Concern

Pickled vegetables may look vibrant and tempting, but that brightness can be deceiving. Some commercially pickled products rely on artificial dyes to maintain their eye-catching color long after processing. These synthetic additives, like Yellow No. 5 or Red 40, have raised health concerns for sensitive individuals. While pickling preserves veggies and enhances gut health, opting for naturally colored, minimally processed versions is a safer bet.

Battered Jalapeños: A Potential Risk?

Battered jalapeños may deliver a spicy, crunchy kick, but their appeal comes with downsides. Deep frying adds saturated fat and calories, while the batter can mask how many you're actually consuming. For individuals with heart concerns or acid reflux, the heat and grease combo can trigger symptoms. Plus, some frozen varieties contain additives or preservatives. Enjoy in moderation, or opt for roasted jalapeños for a healthier alternative.

Processed Mushrooms: Hidden Hazards

While mushrooms are naturally low in calories and rich in nutrients, their processed versions can be a different story. Canned or jarred mushrooms often contain high levels of sodium and preservatives to extend shelf life. In some cases, they may also be packed in oils or sauces that add unnecessary fats and calories. Regularly consuming these can undermine the health benefits of fresh mushrooms. Always check labels—or better yet, choose fresh or frozen varieties.

Spicy Relishes and the BVO Controversy

Spicy relishes can add a bold kick to meals, but some store-bought versions may contain brominated vegetable oil (BVO)—an additive linked to potential health risks. Once used to stabilize citrus-flavored sodas, BVO has raised concerns over its possible effects on the thyroid and nervous system. While the FDA has proposed banning it, some products may still include it. Always scan ingredient labels carefully, especially on brightly colored, shelf-stable relishes.

What’s in Your Pre-Packaged Slaw?

Pre-packaged slaw may seem like a healthy shortcut, but it can contain more than just shredded veggies. Many varieties come with added preservatives, sugar-laden dressings, and artificial coloring to boost shelf life and visual appeal. Some blends may also include sulfites, which can trigger sensitivities in certain individuals. To stay on the safe side, consider buying plain shredded cabbage and carrots, and tossing them with your own fresh dressing at home.

Sweet Pickles: Sodium Benzoate Warning

Sweet pickles often contain sodium benzoate, a preservative used to extend shelf life and prevent spoilage. While generally recognized as safe in small amounts, concerns arise when sodium benzoate is combined with vitamin C, as it may form benzene—a known carcinogen—in certain conditions. Additionally, high sodium levels in these pickles can contribute to elevated blood pressure. Reading labels carefully and limiting intake is a smart move for health-conscious consumers.

Fried Onion Straws: A Chemical Crunch

Fried onion straws may be flavorful, but their golden crisp often comes at a nutritional cost. These popular toppings are typically deep-fried in oils that can degrade into harmful compounds like acrylamide—a chemical linked to potential cancer risk—when cooked at high temperatures. Add to that preservatives, artificial flavors, and excessive sodium, and you’ve got a crunchy garnish that may do more harm than good if consumed regularly.

Artificial Smoke: Flavor or Foe?

That smoky flavor in your favorite BBQ sauce or deli meat might not come from a grill—it’s often the result of artificial smoke flavoring. These additives, made by condensing actual smoke and filtering it into a liquid form, can contain compounds like polycyclic aromatic hydrocarbons (PAHs), some of which are linked to health risks. While used in small amounts, regular consumption may raise concerns among health-conscious eaters.

Lettuce Mixes and Recall Risks

Pre-washed lettuce mixes offer convenience, but they’ve been linked to several foodborne illness outbreaks and recalls over the years. Contamination can occur during harvesting, washing, or packaging, and pathogens like E. coli or Listeria can survive even in sealed bags. Despite labeling claims, it's often advised to rewash these mixes and monitor recall alerts to stay safe while enjoying your greens.

Sprouts: A Safety Story

Sprouts may seem like a superfood, but they’ve repeatedly been linked to outbreaks of foodborne illness, especially Salmonella and E. coli. Their warm, moist growing conditions are perfect for bacterial growth, making them risky even when labeled as “organic” or “clean.” Experts often recommend cooking sprouts thoroughly or avoiding them altogether—particularly for vulnerable groups like pregnant women, children, and those with weakened immune systems.

Hydrogenated Oils in Toppings

Many creamy or crunchy fast food toppings—like certain sauces, dressings, and dessert drizzles—may contain hydrogenated oils, a source of artificial trans fats. These oils are used to extend shelf life and improve texture, but they’ve been linked to increased risks of heart disease, inflammation, and high cholesterol. While partially hydrogenated oils are banned in some countries, they can still show up in small amounts in processed foods in the U.S.

Cheese Sauce: The Titanium Dioxide Debate

That creamy, vividly orange cheese sauce may owe its color and texture to titanium dioxide—a whitening agent also used in paints and sunscreens. While it's approved for use in food in the U.S., concerns have been raised over its potential effects on gut health and its classification as a possible carcinogen in the EU. As scrutiny grows, some brands are beginning to phase it out, but it can still be found in processed cheese sauces across many fast food menus.