Burger Sauce (Mustard, Pickles, Brine)

specialburgersauce A great homemade burger sauce is an easy win to shift a big juicy burger from yum territory to holy-crapola-this-is-amazing land. Besides, when a burger sauce recipe is this easy and so much better, nobody has an excuse to resort to those squeezy bottles of overly-sweet sauce sold at grocery stores. This burger sauce is a copycat of Heinz Secret Burger Sauce. Except theirs includes acidity regulators (260, 330), stabilisers (412, 415) and preservatives (202, 224), to name a few of the more tantalising ingredients on the label.

¾ 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
½ tsp. white wine vinegar (Note 5)
½ tsp. ground paprika
½ tsp. garlic granules or ¼ tsp. garlic powder
½ tsp. onion powder

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).

Makes just over ¾ cup, enough for 4-5 burgers.

Cook’s Notes:

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.
Mustard: not to be confused with hot English mustard which is the same colour but very, very spicy. Sub with any other smooth mustard.
Sweet gherkins are gherkins with a touch more sugar. Ordinary gherkins will work fine too.
Pickle juice: This is the juices from the pickle jar.
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).
Storage: Should keep for the shelf life of the mayonnaise.