I keep this homemade burger sauce in my fridge because it makes every smashed or grilled burger outrageously craveable. One swipe and suddenly the whole burger tastes like it came from the best diner in town.
I’m obsessed with this smashburger sauce because it tastes like the messy, drippy burger joint sauce I always want extra of. I love how mayonnaise gives it that rich, creamy base, while pickle relish brings the tangy bite that keeps every bite from feeling flat.
And yes, I slather it on smashed burgers, grilled burgers, fries, onion rings, anything that needs a little attitude. But on a hot, crispy-edged burger?
Unreal. This sauce is bold, creamy, a little sharp, a little sweet, and totally addictive.
No boring ketchup-only situation here. Just the condiment I keep craving again and again.
Ingredients
- Mayonnaise makes it creamy and rich, the kind of sauce that hugs every crispy edge.
- Ketchup brings sweet tomato tang, so it tastes like classic burger sauce right away.
- Yellow mustard adds sharp bite, keeping the sauce from feeling too heavy.
- Sweet dill relish gives little crunchy pops and that drive-thru burger vibe.
- Dill pickles or pickle juice add briny zip, and you’ll definitely notice it.
- Worcestershire sauce brings savory depth, basically making the sauce taste more “burger-y.
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- White vinegar sharpens everything up, so the creamy base doesn’t get boring.
- Sugar softens the tang and helps balance all that pickle and mustard action.
- Garlic powder adds cozy flavor without chunks, which is perfect for smooth sauce.
- Onion powder gives that fast-food onion taste without making you chop anything.
- Smoked paprika adds a tiny smoky kick, like the grill showed up too.
- Salt and black pepper pull it together.
Plus, they let you tweak the vibe.
Ingredient Quantities
- 1 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons sweet dill pickle relish
- 1 tablespoon finely chopped dill pickles or 1 tablespoon pickle juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
How to Make this
1. In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup and 1 tablespoon yellow mustard until smooth.
2. Stir in 2 tablespoons sweet dill pickle relish and 1 tablespoon finely chopped dill pickles or 1 tablespoon pickle juice.
3. Add 1 teaspoon Worcestershire sauce and 1 teaspoon white vinegar, mixing well.
4. Sprinkle in 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika.
5. Season with salt and freshly ground black pepper to taste.
6. Whisk everything until fully incorporated and the sauce is uniform in color and texture.
7. Taste and adjust seasoning if needed, adding a little more vinegar or pickle juice for tang, or sugar for sweetness.
8. Cover and refrigerate for at least 30 minutes to let the flavors meld; overnight is best.
9. Stir briefly before serving and slather on smashed or grilled burgers as desired.
Equipment Needed
1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Whisk
4. Rubber spatula or spoon for scraping
5. Cutting board
6. Chef knife or paring knife for chopping pickles
7. Small jar or airtight container for chilling and storing
8. Refrigerator
FAQ
Smashburger Sauce Recipe Substitutions and Variations
- Mayonnaise: substitute Greek yogurt for a tangier, lighter sauce or use vegan mayo for a dairy free version.
- Ketchup: substitute tomato paste thinned with a little water and a pinch of sugar or use burger sauce style brown ketchup for a deeper flavor.
- Sweet dill pickle relish: substitute finely chopped dill pickles mixed with a teaspoon of honey for sweetness or use chopped bread and butter pickles for a sweeter profile.
- White vinegar: substitute apple cider vinegar for a fruitier tang or use a squeeze of fresh lemon juice for brightness.
Pro Tips
1. Make it the day before when you can. The flavors mellow and marry in the fridge, so an overnight rest gives the most rounded, restaurant-style taste.
2. Taste and tweak in small increments. If it needs more tang, add pickle juice or a splash of vinegar a teaspoon at a time; if it needs sweetness, a little sugar or honey will balance it without overpowering.
3. Adjust texture to suit your sandwich. Finely chop the pickles by hand for a nicer bite, or pulse them briefly in a food processor for a smoother spread that still has character.
4. Use a good-quality mayonnaise and real dill pickles. The mayo is the base, so a better one makes a noticeable difference, and fresh dill pickles bring brightness that jarred relish alone cannot.
5. Make it versatile. Thin with a teaspoon or two of pickle juice or milk to use as a dressing, or add extra smoked paprika or a pinch of cayenne for a smoky, spicy kick when you want to elevate grilled burgers.
Smashburger Sauce Recipe
I keep this homemade burger sauce in my fridge because it makes every smashed or grilled burger outrageously craveable. One swipe and suddenly the whole burger tastes like it came from the best diner in town.
8
servings
205
kcal
Equipment: 1. Medium mixing bowl
2. Measuring cups and measuring spoons
3. Whisk
4. Rubber spatula or spoon for scraping
5. Cutting board
6. Chef knife or paring knife for chopping pickles
7. Small jar or airtight container for chilling and storing
8. Refrigerator
Ingredients
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
2 tablespoons sweet dill pickle relish
1 tablespoon finely chopped dill pickles or 1 tablespoon pickle juice
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Directions
- In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup and 1 tablespoon yellow mustard until smooth.
- Stir in 2 tablespoons sweet dill pickle relish and 1 tablespoon finely chopped dill pickles or 1 tablespoon pickle juice.
- Add 1 teaspoon Worcestershire sauce and 1 teaspoon white vinegar, mixing well.
- Sprinkle in 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika.
- Season with salt and freshly ground black pepper to taste.
- Whisk everything until fully incorporated and the sauce is uniform in color and texture.
- Taste and adjust seasoning if needed, adding a little more vinegar or pickle juice for tang, or sugar for sweetness.
- Cover and refrigerate for at least 30 minutes to let the flavors meld; overnight is best.
- Stir briefly before serving and slather on smashed or grilled burgers as desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 43g
- Total number of serves: 8
- Calories: 205kcal
- Fat: 21.2g
- Saturated Fat: 3.1g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.9g
- Cholesterol: 12mg
- Sodium: 356mg
- Potassium: 33mg
- Carbohydrates: 2.9g
- Fiber: 0.1g
- Sugar: 3.6g
- Protein: 0.7g
- Vitamin A: 25IU
- Vitamin C: 0.6mg
- Calcium: 3mg
- Iron: 0.1mg
