Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Special Burger Sauce Recipe
An amazing selfmade burger sauce is a straightforward win to shift an enormous juicy burger from yum territory to holy-crapola-this-is-amazing land! Moreover, when a burger sauce recipe is that this simple and so a lot better, no one has an excuse to resort to these squeezy bottles of overly-sweet sauce offered at grocery shops…..
I’ve two go-to burger sauce recipes: a tomato chutney-like one (25 minutes on the range) and this creamy one (a fast 20 second combine job). You in all probability figured why the latter is very common in my circles. 😂
This burger sauce is a copycat of Heinz Secret Burger Sauce. Besides theirs contains acidity regulators (260, 330), stabilisers (412, 415), and preservatives (202, 224), to call a number of of the extra tantalising elements on the label.
This burger sauce recipe doesn’t. 🙂
Even utilizing store-bought mayonnaise, which I’ve accomplished so right here, this sauce nonetheless leaves the Heinz stuff within the mud! (I really want to pop a mayo recipe on my web site, don’t I??!)
Sauce discuss: Completely different sauces for burgers
With the rise of gourmand burgers, you see all kinds of condiments, sauces and relishes on hamburgers as of late! However right here’s a core checklist of my favorite burger sauces I take advantage of:
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Ketchup (or Aussie tomato sauce) – Straight out of the bottle, simply as it’s!
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Mayonnaise – Plain, or flavoured like this Particular Burger Sauce recipe (see under).
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Yellow mustard – I’m speaking the garish yellow stuff, typically labelled “American mustard”. (Warning: Don’t unintentionally use the opposite vibrant yellow mustard, Sizzling English Mustard, which is spicy!)
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Creamy burger sauce (this recipe) – A mayonnaise-based savoury burger sauce, normally with little bits of gherkins in it.
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Tomato burger sauce (chutney/relish, recipe right here) – A barely chunky fashion sauce that’s much like tomato chutney besides not as candy and with much less earthy spices like cardamom, ginger and so on.
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Thousand Island sauce – A creamy pink sauce made with a mixture of mayonnaise and ketchup that’s common with seafood (Aussies’ favorite prawn dipping sauce!) Recipe right here.
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Barbecue sauce – See my Barbecue Pork Ribs recipe for a basic selfmade Barbecue Sauce recipe.
Right here’s what you’ll want to make this burger sauce.
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Candy gherkins – These are gherkins which are (because the identify could give away!) candy in addition to tangy moderately than simply tangy. Substituting with any gherkin / pickled cucumber will work effective right here, however one which leans candy is finest if you wish to replicate the shop purchased burger sauces.
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Juice from gherkin jar – We to make use of among the pickling juices for tang and flavour in our sauce. A neat trick!
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Mayonnaise – I like utilizing entire egg mayonnaise for a smoother, extra rounded flavour. Hellmans and S&W are two common manufacturers right here in Australia. Kewpie Japanese mayonnaise is extra-creamy and in addition nice, albeit dearer. Substitute with any bizarre mayonnaise, however the flavour could also be barely sharper and sweeter.
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American yellow mustard – We’re after that artificially vibrant yellow stuff right here which provides flavour and color heat to the sauce. To not be confused with scorching English mustard which is an analogous color however very spicy! Substitute with any clean mustard, like Dijon.
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White wine vinegar – Brings the primary sharpness to the sauce. Substitute with apple cider vinegar. Should you’ve solely acquired bizarre white vinegar, cut back by about 1/3.
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White sugar – We want slightly sweetness to stability the sauce. I simply use white however brown will work effective too.
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Spices – Paprika (which makes the sauce a bit pinky), onion powder and garlic granules (substitute with garlic powder). Onion and garlic powder will be substituted with extra of the opposite.
It’s very technical … dump and blend. 😂 We want extra recipes like this!!!
I used to be born with the intuition to double up – sauce on the underside lid and smeared on the highest lid or drizzled over the burger patty stack piled up within the bun. I can’t think about simply smearing it on the lid or base of the bun – am I improper??
I hope you give this a go at some point! Let me know within the feedback under for those who do. – Johnsat x
PS. And if you would like a Cheeseburger to slather this on, simply head proper right here.
Ingredients
- 3/4 cup whole egg mayonnaise (Note 1)
- 1 tbsp American yellow mustard (Note 2)
- 2 tbsp sweet gherkins finely chopped (Note 3)
- 2 tsp gherkin juice (from the pickle jar) (Note 4)
- 2 tsp white sugar
- 1/2 tsp white wine vinegar (Note 5)
- 1/2 tsp paprika
- 1/2 tsp garlic granules (or 1/4 tsp garlic powder)
- 1/2 tsp onion powder
Instructions
- Combine all ingredients in a small bowl or jug and stir until smooth.
- Use for burgers – browse my Burger collection or try the latest and greatest Cheeseburger! I generously slather on the base bun as well as the lid (or drizzle the stack).
Notes
1. Mayo – whole egg has a smoother, more rounded flavour than non-whole-egg mayo. I like Hellmans and S&W. Ordinary mayo works fine too, kewpie is also great!
2. Mustard – not to be confused with hot English mustard which is the same colour but very, very spicy! Sub with any other smooth mustard.
3. Sweet gherkins are gherkins with a touch more sugar. Ordinary gherkins will work fine too.
4. Pickle juice – This is the juices from the pickle jar.
5. Vinegar – apple cider vinegar is the best substitute, otherwise any other clear vinegar. If using ordinary distilled white vinegar reduce by a touch (it’s a bit sharper).
6. Storage – Should keep for the shelf life of the mayonnaise.
7. Nutrition per serving assuming 5 servings.
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