Burger sauce: getting pickle flavor without a soggy bun

COOK IT AT HOME

Dill-Pickle Burger Sauce

A good burger sauce should cling to the bread instead of soaking through it. This mayonnaise-based version gets its acidity from finely chopped dill pickles and mustard, with just enough ketchup to round out the sharp edges. Draining the pickle is the small step that makes a noticeable difference. This is a home-kitchen condiment, useful for beef burgers, grilled chicken sandwiches, roasted potato wedges, or a vegetable burger with plenty of crunch.

Makes

About 3/4 cup; enough for 6 burgers

Prep

10 minutes

Cook

0 minutes

Additional time

Chill for 20 minutes before serving

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons finely chopped dill pickles, measured after draining
• 1 teaspoon pickle brine
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground black pepper

Step-by-step method

1. Chop the pickles into pieces no larger than a grain of rice. Place in a small sieve, press gently with a spoon, and blot with a clean paper towel. Measure the drained pieces; large wet chunks make the finished sauce runny and difficult to spread.
2. In a small bowl, stir the mayonnaise, ketchup, and mustard until the color is even. Add the paprika, onion powder, and pepper, breaking up any spice lumps with the back of the spoon.
3. Fold in the drained pickles and 1 teaspoon brine. Scrape the sides of the bowl and stir again. The sauce should fall slowly from a spoon rather than pour like a dressing.
4. Cover and refrigerate for 20 minutes so the dried onion hydrates and the flavors settle. Taste on a small piece of bread, since tasting straight from the spoon can exaggerate the acidity.
5. Spread about 2 tablespoons inside each burger bun just before assembly. Keep the remaining sauce cold and use a clean spoon each time rather than dipping utensils that touched raw meat into the bowl.

Helpful tips & substitutions

• For a less sweet sauce, replace 1 tablespoon ketchup with 1 tablespoon mayonnaise; the final quantity remains similar.
• Use finely chopped pickles rather than sweet relish unless you deliberately want a sweeter result. If the sauce becomes too loose, stir in 1 additional tablespoon mayonnaise rather than adding dry starch.

Storage & make-ahead

Keep refrigerated foods at 40°F or below. Refrigerate immediately in a covered container and use within 3 days. Discard sauce left at room temperature for over 2 hours, or over 1 hour above 90°F. Freezing separates the mayonnaise and is not recommended.

How to serve it

Serve with grilled burgers, oven potatoes, or falafel sliders. Add shredded lettuce and sliced tomato separately so their moisture does not dilute the stored sauce.