Burger Sauce

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. Not convinced? Follow me…

The BEST Burger Sauce

I mean, in my humble opinion of course. First things first, let’s see what you’ll need:

Burger Sauce Ingredients

• Mayo – Full Fat, don’t sub sour cream, yoghurt etc.
• Ketchup – Avoid any brands which you know are particularly vinegary.
• Mustard – I usually go Dijon, because that’s what’s usually knocking about in my fridge. But the Classic Yellow mustard works great.
• Pickle Juice – Offers acidity and gives that classic burger/pickle combo.
• Onion Powder – I prefer a smooth burger sauce, so use powder. But you could use a small amount of finely minced shallot/white onion.

A lot of recipes use minced pickles or pickle relish in the sauce, but again I prefer a smoother sauce. You can sub the pickle juice for minced pickles and some sort of acidity (preferably white vinegar) or just pickle relish.

How to make Burger Sauce

It truly is as easy as combining in a bowl and Bob’s your uncle. I do recommend letting the sauce rest in the fridge before serving, just to allow the flavours to marry together. This also helps if you’ve got dried onion to allow it to soften into the sauce.

Burger sauce is incredibly easy to customise too, so do feel free to tweak to your tastebuds. I.e for a more creamy sauce add more mayo, a sweeter sauce add a pinch more sugar, or a more ‘tangy’ sauce add a dash more acidity etc.

How long does Burger Sauce keep?

Like most condiments burger sauce has a long shelf life if keep tightly sealed in the fridge. I usually keep mine for around 3-4days, but feel free to store for a lot longer at your discretion. If at all in doubt just look at the shelf life of the mayo, ketchup and mustard you use.

How to use Burger Sauce

The most obvious usage is of course on burgers. But this sauce actually works great as a dip, most notably for French Fries, Sweet Potato Fries or Potato Wedges.

This sauce also goes incredibly on my Breakfast Burgers too!

If you’re looking for another delicious copy cat recipe then definitely check out my Domino’s Style Garlic and Herb Dip. But for now, let’s tuck into the full burger sauce recipe shall we?

How to make Burger Sauce (Full Recipe & Video)

5 from 10 votes

Burger Sauce

By: Chris Collins

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!

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

Servings: 6

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Equipment

• Medium Sized Mixing Bowl
• Spatula

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

Instructions 

• 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!

Video

Notes

a) 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.

b) 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.

c) 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.

d) 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).

e) 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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Nutrition

Calories: 78kcal | Carbohydrates: 3.56g | Protein: 0.22g | Fat: 6.99g | Saturated Fat: 1.084g | Polyunsaturated Fat: 4.133g | Monounsaturated Fat: 1.595g | Trans Fat: 0.017g | Cholesterol: 4mg | Sodium: 246mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2.81g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.11mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Burger Sauce Recipe then be sure to pin it for later! Already made them or got a question? Give me a shout in the comments below and pick up your free ecookbook along the way!