Classic Burger Sauce Recipes

CLASSIC BURGER SAUCE

Steps:

• In a small bowl, whisk together all of the ingredients.
• Serve immediately, or refrigerate, covered, for up to 1 week.

BEST BURGER SAUCE

Steps:

• Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

CLASSIC BURGER SAUCE

Steps:

• Mix all the ingredients together, then serve spooned over burgers or hotdogs.

CLASSIC BURGER SAUCE (1000 ISLAND DRESSING) RECIPE - (4.5/5)

Steps:

• Whisk all ingredients together in a small bowl.

BLACKSTONE CLASSIC SMASH BURGERS

Steps:

• Set 2 burners to high and 2 burners to medium on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Meanwhile, stir the ketchup, mayonnaise, mustard and chopped pickle in a small bowl and set aside. Stir the garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 8 balls; set aside. Working in batches, lightly brush butter onto the medium-heat side of the griddle and toast the buns cut-side down until lightly browned, about 5 minutes. Flip and keep warm while you cook the burgers.
• Brush butter onto the high-heat side of the griddle and add the onions. Cook, tossing with a metal spatula occasionally, until starting to brown slightly, about 3 minutes. Divide the onions into 4 equal piles, spacing them a couple inches apart. Top each pile with 1 ball of beef. Smash each ball with the back of a spatula or a burger press until the patty is about 1/4 inch thick. Repeat with the remining 4 beef balls directly on the griddle. Season the patties with half the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2 to 2 minutes. Flip the patties, sprinkle with the remaining seasoning mixture and top each plain patty with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottoms of the patties are browned, about 1 more minute.
• Spread the ketchup mixture on the bun tops. Fill each bun with 1 onion patty, 1 plain patty, 1 tomato slice, 1 lettuce leaf and some of the onions, if any, that were left on the griddle.

THE BANH MI BURGER

Steps:

• Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
• Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
• Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
• Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
• Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
• Preheat a charcoal grill to high heat.
• Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
• Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.

CLASSIC BURGER SAUCE

Steps:

• In a small bowl whisk together mayonnaise, ketchup, relish, sugar, vinegar and black pepper. Cover and refrigerate until ready to use.

CLASSIC BEEF BURGERS WITH CHEESE SAUCE

Steps:

• Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
• Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
• Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
• Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.