Burger sauce

Ingredients

• 4 tablespoonsmayonnaise
• 1–2 tablespoonsketchup
• 1 tablespoonmustard
• 1 tablespoonchopped chives
• 1 tablespoonchopped parsley
• 1 tablespoononion
• 1 tablespoonchopped shallot
• 1 tablespoonchopped gherkins
• 1 tablespoonchopped pickles
• 1 teaspoonpaprika, sweet or hot to taste
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the onion

   Peel and wash the onion and shallot, then cut them into small pieces.

2. 2

   Load the mixer

   Put the onion and shallot in a food processor and add the gherkins, chives and pickles.

3. 3

   Chop the mixture

   Run the food processor for a couple of minutes.

4. 4

   Add the sauces

   Add the mayonnaise, mustard and ketchup.

5. 5

   Blend until smooth

   Blend again until the sauce is smooth.

6. 6

   Season the sauce

   Add the paprika and salt and pepper to taste, then blend once more.

7. 7

   Chill before serving

   Transfer the sauce to a lidded container and keep it in the fridge until ready to serve.

What is burger sauce?

Burger sauce is a creamy, tangy condiment served with burgers and other casual dishes. This version brings together mayonnaise, ketchup and mustard with chopped onion, herbs and pickled ingredients.

The recipe has an Italian attribution, while its combination of familiar burger condiments makes it easy to pair with a range of grilled or fried foods. Blending the chopped additions spreads their flavour throughout the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 0g protein, 3g carbs, 10g fat.

Most of the energy and fat come from the mayonnaise, while the small amounts of ketchup, onion and pickles contribute some carbohydrates; this sauce provides little protein. Use a modest spoonful with a burger and add salad or vegetables to round out the plate.

The ingredients that shape the flavour

Creamy base: mayonnaise gives the sauce its richness, while ketchup adds sweetness and mustard contributes a sharper note.

Pickled additions: gherkins and pickles bring a briny tang and small bursts of texture. Chop them finely so they distribute well through the mixture.

Fresh aromatics: onion, shallot, chives and parsley give the sauce a savoury, herbal character. The method lists chives but does not specify when to add the parsley.

Getting the texture right

First blend: processing the onion, shallot and pickled ingredients for a couple of minutes breaks them down before the creamy ingredients go in.

Final blend: mix until smooth, stopping to check the consistency. If you prefer some texture, avoid blending longer than needed.

Seasoning and tasting

Paprika: use sweet paprika for a mellow finish or hot paprika for more heat, as the recipe suggests. Add it towards the end so you can taste its effect in the finished sauce.

Salt and pepper: season to taste after blending in the sauces, since the pickled ingredients and condiments already contribute savouriness.

Chilling and serving

Chill time: transfer the sauce to a covered container and refrigerate it until serving. This gives you a convenient make-ahead condiment for a meal.

Serving ideas: spoon it over burgers or offer it alongside chips, roasted potatoes or crisp vegetables. Use a clean spoon when serving from the container.

A note on the method

Parsley: the ingredient list includes chopped parsley, but the written method does not say when to add it. For a complete batch, add it to the food processor with the other chopped ingredients.

Gherkins and pickles: both are listed separately, and the method refers to them as additions. If your pickles are gherkins, use the listed amounts as written or adjust to suit your preference.

Recipe notes & tips

• Cut the onion and shallot into small pieces before adding them to the food processor.
• Chop the gherkins and pickles finely for an even blend.
• Start with 1 tablespoon of ketchup, then add more if you want a sweeter sauce.
• Choose sweet or hot paprika according to the flavour you want.
• Taste the sauce before adding salt, as the condiments and pickles are already savoury.
• Chill the sauce in a covered container until you are ready to serve it.

Variations

• More heat: choose hot paprika for a spicier finish.
• Sweeter sauce: use the full 2 tablespoons of ketchup.
• Chunkier texture: blend for less time so small pieces remain.
• Extra herbs: add the listed parsley with the other chopped ingredients.
• Milder onion flavour: use a smaller amount of onion and shallot.

Common mistakes to avoid

• Large onion pieces: they can remain noticeable in the sauce, so cut them small before blending.
• Over-blending: the sauce can lose its small bits of texture, so stop once it is smooth enough for you.
• Adding too much ketchup at once: it may make the sauce sweeter than intended, so begin with 1 tablespoon.
• Oversalting: the pickles and condiments are savoury, so taste before adding salt.
• Leaving the sauce uncovered: it can pick up fridge odours, so store it in a lidded container.

How to store

Keep the sauce covered in the fridge and use it within 3 days. Stir it before serving, and discard it if it has been left at room temperature for an extended period.

Frequently asked questions