Burger Sauce

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This Homemade Burger Sauce truly couldn’t be easier to make. What’s best is you’ve probably got all the ingredients on hand already!

Look, I’m an absolute sucker for Big Mac sauce, I really am. But once you start making your own burger sauce I promise you’ll never go back. It’s smooth and creamy, yet tangy and bursting with flavour.

A great deal of plans utilize minced pickles or pickle relish in the sauce, however again I incline toward a smoother sauce. You can sub the pickle juice for minced pickles and some kind of sharpness (ideally white vinegar) or simply pickle relish.

It genuinely is just about as simple as consolidating in a bowl and Bob’s your uncle. I do suggest allowing the sauce to rest in the ice chest prior to serving, just to permit the flavors to wed together. This additionally helps on the off chance that you have dried onion to permit it to relax into the sauce.

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Burger sauce is extraordinarily simple to redo as well, so don’t hesitate to change to your tastebuds. I.e for a more smooth sauce add more mayo, a better sauce add a squeeze more sugar, or a more ‘tart’ sauce add a scramble greater causticity and so forth.

Ingredients:

  • 4 tbsp Full Fat Mayo
  • 2 tbsp Ketchup
  • 2 tsp Mustard (I use Dijon, but Classic Yellow works great)
  • 2 tsp Pickle Juice (Gherkin in UK, Dill Pickle in US)
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sugar (or to taste)
  • 1/4 tsp Salt (or to taste)

Instructions:

  1. Add all of your ingredients in a mixing bowl and stir to combine. Adjust seasoning to preference then tightly cover and pop in the fridge, or serve right away!
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Notes:

  1. Pickle Juice – This serves two functions: first is to offer the classic pairing of burger and pickle, the second is to add acidity. I prefer my burger sauce smooth, but you could sub minced pickle and a different vinegar (i.e. white vinegar). If you don’t have pickles/pickle juice on hand then you can just sub any acidity you have (i.e lemon juice, apple cider vinegar, white vinegar). Start with 1 tsp and adjust up. But pickle juice is definitely preferable.
  2. Onion Powder – Again, I like my burger sauce smooth, hence the onion powder. You could however sub a small amount of finely minced shallot or white onion.
  3. Flavour Preference – This sauce is very customisable, so do tweak to your tastebuds! I.e if you want more of a ‘tangy’ flavour consider upping the pickle juice, for more ‘heat’ consider more mustard. If you want it sweeter add a dash more sugar, or for a creamier sauce add more mayo etc.
  4. Make Ahead – Making in advance and allow the sauce to rest will allow the flavours to marry together, especially if using dried onion. I usually rest my sauce for an hour before serving then keep leftovers tightly cover in the fridge for 3-4days (longer at your discretion).
  5. Calories – Makes around 6 tbsp’s worth, serving size is 1 tbsp. Calories for 1 tbsp using measurements in recipe card.
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