Burger sauce is the creamy, tangy, pink-orange spread that makes a homemade burger taste like one from a good burger joint. This burger sauce recipe whisks together mayonnaise, ketchup and mustard, seasons them with garlic powder and paprika, and finishes with finely diced pickles and a splash of pickle juice. It takes 5 minutes to mix and makes about 1 cup. Spread it on buns, spoon it over smash burgers, or set it out as a dip for fries and onion rings.
How to make burger sauce: Whisk 1/2 cup mayonnaise, 2 tablespoons ketchup and 1 tablespoon mustard until smooth. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and salt and pepper to taste. Add 4 tablespoons of finely diced pickles and 1 teaspoon of pickle juice, plus 1/4 teaspoon of chili oil if you want heat. Cover and refrigerate for at least 30 minutes before serving.
Why You’ll Love It
- Five minutes. One bowl and a whisk.
- Fridge-door ingredients. Mayo, ketchup, mustard and a jar of pickles.
- Creamy, tangy and a little sweet. Everything a burger needs.
- Mild or spicy. The chili oil is up to you.
- More than burgers. Fries, sandwiches, wraps and chicken tenders.
Ingredient Notes
Mayonnaise. A 1/2 cup. It is the creamy base.
Ketchup. Two tablespoons, for sweetness and color.
Mustard. One tablespoon. Yellow mustard is the classic choice.
Garlic powder and paprika. A 1/2 teaspoon of each.
Pickles. Four tablespoons, finely diced. Dill pickles give crunch and a clean, sour bite.
Pickle juice. One teaspoon, from the same jar.
Chili oil. A 1/4 teaspoon, and only if you want it. Leave it out for a mild sauce.
Salt and black pepper. To taste.
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 tablespoons pickles, finely diced
- 1 teaspoon pickle juice
- 1/4 teaspoon chili oil (optional)
- Salt and black pepper, to taste
How to Make Burger Sauce
1. Whisk the base. In a small mixing bowl, whisk the mayonnaise, ketchup and mustard until smooth and well combined.
2. Season. Stir in the garlic powder and paprika. Add salt and black pepper to taste, and mix until evenly distributed.
3. Add the pickles. Stir in the finely diced pickles and the pickle juice. Add the chili oil if you want a little heat. Leave it out for a milder sauce.
4. Chill. Cover and refrigerate for at least 30 minutes before serving. The sauce should be smooth, with the diced pickles spread all through it.
Pickles, Relish or Pickle Juice?
This is the choice that changes a burger sauce the most. All three bring the sour note that cuts through a rich burger, but they do not taste or feel the same.
| Pickle choice | What it adds | Good to know |
|---|---|---|
| Finely diced dill pickles | Crunch and a clean, sour tang | What this recipe uses. Dice them small so the sauce still spreads |
| Dill pickle relish | The same flavor with a softer texture | A handy swap when you do not want to chop |
| Sweet pickles or sweet relish | A sweeter, milder sauce | It changes the character of the sauce, so expect a different taste |
| Pickle juice | Tang with no texture, and it thins the sauce a little | Used here in a small amount, next to the diced pickles |
This recipe uses both diced pickles and juice, and each has a job. The pickles give little pops of crunch. The teaspoon of juice carries the sour flavor through every bit of the mayonnaise and loosens it just enough to spread.
If you swap in sweet relish, taste before you add anything else. The sauce will already be sweeter, and it may want an extra pinch of salt or a little more mustard to balance it.
Do you have to chill it?
You can eat it right away, but the 30 minutes in the fridge make a real difference. The garlic powder and paprika soften and bloom, the pickle flavor spreads, and the sauce thickens slightly.
Tips for Success
How fine should the pickles be?
Very fine, about the size of a grain of rice. Large chunks fall off the bun.
Should I drain the pickles?
Blot the diced pickles on a paper towel if they are very wet. Too much brine makes the sauce runny.
How do I make it spicier?
Add the chili oil, then taste. A little goes a long way in a small batch.
Which paprika?
Regular sweet paprika gives color and a mild flavor. Smoked paprika adds a light smoky note.
Can I double it?
Yes. The recipe doubles easily for a cookout.
What if it separates in the fridge?
Give it a stir before you use it.
How to Use It
Spread it on both halves of a toasted bun, drizzle it over a burger bowl, or serve it in a small dish for dipping fries, onion rings or chicken tenders. It is also good on a grilled cheese or a breakfast sandwich. If you are making burgers at home, cook the ground beef to 160°F before you build them.
Storage
Keep the sauce covered in the refrigerator and use it within 3 to 4 days. At a cookout, do not leave it out for more than 2 hours, or more than 1 hour if the day is hotter than 90°F. Mayonnaise-based sauces can separate when frozen, so make only what you will use.
What to Serve With It
This sauce is a natural on patty melts with secret sauce. For more sauces to make at home, try the homemade spaghetti sauce, the Italian meat sauce or the easy ravioli sauce. And for dinners where the sauce is the main event, there are the chicken and potatoes with Dijon cream sauce and the chicken enchiladas with sour cream white sauce.
Frequently Asked Questions
How do you make a burger sauce?
Whisk mayonnaise, ketchup and mustard, season with garlic powder and paprika, stir in diced pickles and pickle juice and chill.
What is burger sauce made of?
Mayonnaise, ketchup, mustard, pickles and a few seasonings.
How do you make a burger sauce like McDonald’s?
This is a classic homemade burger sauce in the same family. It is not a copy of any restaurant’s formula.
Should burger sauce use pickles, relish or pickle juice?
Here, finely diced pickles for crunch and a little juice for tang. Relish works as a swap, and sweet relish makes it sweeter.
Final Notes
I mix the sauce first and let it chill while the burgers cook, so it is cold and thick when the buns are ready. If you make it, leave a comment to tell me how it turned out or ask a question.
Burger Sauce
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Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 tablespoons pickles finely diced
- 1 teaspoon pickle juice
- 1/4 teaspoon chili oil optional; omit for a milder sauce
- salt and black pepper to taste
Instructions
- In a small mixing bowl, whisk the mayonnaise, ketchup and mustard until smooth and well combined.
- Stir in the garlic powder and paprika. Add salt and black pepper to taste, and mix until evenly distributed.
- Stir in the finely diced pickles and the pickle juice. Add the chili oil if you want a little heat. Leave it out for a milder sauce.
- Cover and refrigerate for at least 30 minutes before serving. The sauce should be smooth, with the diced pickles spread all through it.
Notes
Nutrition
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