Smashburger Sauce Recipe

I finally perfected my Best Hamburger Sauce, a scandalously simple homemade condiment I slather on smashed or grilled burgers that has everyone asking for the recipe.

I stumbled onto this Smashburger sauce that will change how you think about burgers. I like it because the mayo gives it that rich, guilty creaminess and the sweet dill pickle relish cuts through with a bright snap, so every bite keeps you guessing.

Slather this homemade sauce on smashed or grilled burgers and watch people go quiet, like theyre processing something dangerously good. Some folks even save it under Hidden Valley Secret Sauce Recipe in their notes, others use it as their Burger Fry Sauce when fries need rescuing.

I never meant to get this protective over a jar, but yeah, you want some.

Ingredients

• Mayonnaise, mostly fat, creamy body, adds richness and mouthfeel, little protein or fiber.
• Ketchup, tomato based, brings sweetness and acidity, some sugar and vitamin C.
• Yellow mustard, tangy and slightly bitter, low calorie, adds sharpness and color.
• Sweet dill pickle relish, crunchy bits, gives sweet sour pickle flavor, tiny fiber.
• White vinegar or pickle juice, adds bright acidity that cuts fat, tang not calories.
• Worcestershire sauce, umami boost from anchovies and spices, deep savory complexity.
• Smoked paprika, smoky sweet heat, tiny antioxidants, lifts color and flavor profile.

Ingredient Quantities

• 1/2 cup mayonnaise (full fat if you got it, it’s just better)
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons sweet dill pickle relish or finely chopped dill pickles
• 1 teaspoon Worcestershire sauce
• 1 teaspoon white vinegar or 1/2 teaspoon pickle juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon granulated sugar or a pinch if you want it sweeter
• Salt and black pepper to taste

How to Make this

1. In a medium bowl combine 1/2 cup mayonnaise (full fat if you got it, it’s just better), 2 tablespoons ketchup and 1 tablespoon yellow mustard.

2. Stir in 2 tablespoons sweet dill pickle relish or 2 tablespoons finely chopped dill pickles, 1 teaspoon Worcestershire sauce and 1 teaspoon white vinegar or 1/2 teaspoon pickle juice.

3. Add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika and 1/2 teaspoon granulated sugar plus a pinch of salt and black pepper.

4. Whisk everything until well combined, but it’s fine if you still have little pickle bits, that texture is good.

5. For a super smooth sauce pulse briefly in a food processor or blender, 3 to 5 seconds is enough, don’t overdo it or it’ll get too thin.

6. Taste and tweak: more vinegar or pickle juice for tang, more sugar if it tastes sharp, more salt or pepper to season — adjust until it sings.

7. Cover and chill at least 30 minutes so the flavors marry, overnight is even better if you can wait.

8. If the sauce is too thick, thin with 1 teaspoon at a time of pickle juice, milk or water until you like the consistency.

9. Store in an airtight container in the fridge and use within 5 to 7 days, always scoop with a clean spoon.

10. Slather on smashed or grilled burgers, fries, whatever you want, enjoy.

Equipment Needed

1. Medium mixing bowl
2. Measuring cup (1/2 cup) and measuring spoons (tbsp + tsp)
3. Whisk or fork to mix
4. Rubber spatula or spoon to scrape the bowl
5. Small knife and cutting board for chopping pickles
6. Food processor or blender for an extra smooth sauce (optional)
7. Airtight container or jar for chilling and storing
8. Clean spoon for scooping and serving

FAQ

Smashburger Sauce Recipe Substitutions and Variations

• mayonnaise: swap with full fat Greek yogurt (use 1:1). it’s tangier and lighter, but can be a bit runny so chill it first. for dairy free try avocado oil mayo 1:1 for same creaminess.
• ketchup: use tomato paste thinned with a little water plus 1/2 tsp sugar (about 2 parts paste to 1 part water) to get that tomato sweetness, or a mild BBQ sauce if you want smoky notes.
• sweet dill pickle relish: replace with finely chopped dill pickles plus a pinch of sugar to mimic the sweetness, or chopped cornichons for a brighter, crunchier bite.
• white vinegar or pickle juice: swap with fresh lemon juice or apple cider vinegar in equal amounts — lemon gives citrus brightness, ACV is fruitier.

Pro Tips

– Let it rest. Chill the sauce at least 30 minutes so the flavors calm down and marry together. Overnight is even better if you can wait, or if youre in a hurry stick the bowl in an ice bath for 10 minutes to speed things up.

– Taste while you tweak. Add vinegar or pickle juice a little at a time and taste after each tiny splash, same with sugar. It is way easier to add more than to take away so go slow.

– Play with texture. If you want it silky, pulse briefly in a blender or food processor for 3 to 5 seconds, dont overblend or it’ll get watery. If you like a little bite leave some relish bits in there and you’ll get better mouthfeel.

– Store smart. Keep in an airtight container in the fridge and use within about a week; mayo-based sauces dont freeze well. Always scoop with a clean spoon and let it warm up a bit on the counter for 5 minutes before serving so the flavors pop.