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Smash Burger Sauce

This creamy, pickle-packed condiment takes just 5 minutes to whip up and brings that classic diner-style burger experience right to your kitchen, combining tangy, sweet, and savory flavors in every bite.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Condiment
Cuisine: American
Calories: 87
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup mayonnaise full-fat works best
  • 3 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 3 tablespoons dill pickle relish or finely chopped dill pickles
  • 1 tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt adjust to taste

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Airtight container or jar
  • Rubber spatula

Method
 

  1. Pull out all your ingredients and measure them precisely into small bowls or directly into your mixing bowl.
  2. Add the mayonnaise to your medium mixing bowl as your foundation. The mayo should be at room temperature if possible so it mixes smoothly.
  3. Pour in the ketchup, yellow mustard, pickle relish, and white vinegar directly into the mayo.
  4. Sprinkle the sugar, garlic powder, onion powder, paprika, black pepper, and salt over the wet mixture.
  5. Use a whisk or fork to blend all ingredients together vigorously for about 30 seconds until completely smooth and uniform in color with no streaks of plain mayo or pockets of mustard.
  6. Scrape down the sides of the bowl with a spatula to catch any unmixed ingredients.
  7. Dip a clean spoon into the sauce and taste it. Add more salt if it tastes flat, more vinegar or pickle relish if you want extra tang, or a pinch more sugar if it's too sharp.
  8. Transfer the sauce to an airtight container and refrigerate for at least 30 minutes before using if you have time to allow flavors to marry together and the sauce to thicken slightly as it chills.
  9. Store in a sealed container in the refrigerator for up to 2 weeks. Always use a clean spoon when scooping out sauce to prevent contamination.

Notes

Make your sauce at least a few hours ahead, or even the night before, to let those flavors fully develop and meld together. The difference between freshly mixed and properly rested sauce is night and day. Use full-fat mayonnaise instead of light or reduced-fat versions for the richest, creamiest texture. Finely chop whole dill pickles instead of using relish if you want more control over texture and less added sugar. Add a dash of hot sauce or cayenne pepper if you want a spicy kick. Double the batch since this sauce disappears fast and keeps well for two weeks.