Burger Sauce Recipe
This easy-to-make, tangy, creamy homemade burger sauce is a game-changer for weeknight dinners and summer cookouts alike. Delightfully savory, just a touch spicy, and ready in under ten minutes—no fancy tools required.
Ingredients
- 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
- 3 tablespoons ketchup (Heinz or homemade)
- 1 tablespoon yellow mustard (French’s for classic tang)
- 1 teaspoon apple cider vinegar (for brightness)
- 1 teaspoon Worcestershire sauce (adds depth)
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder (freshly crushed garlic works, too)
- 1/4 teaspoon onion powder
- 2-3 dashes hot sauce (Tabasco or Sriracha; optional)
- Pinch salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise, ketchup, and mustard until smooth.
- Stir in apple cider vinegar and Worcestershire sauce—watch how it transforms from dull to lively.
- Add smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper; whisk until the color is even.
- If you love a little fire, mix in 2–3 dashes of hot sauce. Taste and adjust—remember, the flavors will mellow as the sauce chills.
- Cover and refrigerate for at least 30 minutes (one hour is ideal) so the flavors marry and deepen.
- Give it a final stir, then slather on burgers, use as a dip, or drizzle over roasted veggies.
Notes
If your sauce seems too thick, whisk in a teaspoon of water at a time until you reach the perfect drizzling consistency. Tastes a bit too sweet? Add an extra ½ teaspoon vinegar—or a squeeze of lemon juice. Letting the sauce rest for at least 30 minutes is key; the raw mustard flavor softens, yielding a rounder taste. Halve the recipe for small families, or double it for summer potlucks. Store in an airtight jar or container in the fridge for up to one week—just like a jar of jam, but way more savory.
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