The Ultimate Burger Sauce

Ingredients

• 0.5 cup Mayonnaise
• 2 tbsp Dijon mustard
• 0.25 cup Finely diced onion (Dice as finely as possible; the transcript indicates this is the most time-consuming part.)
• 1 tbsp Gochujang (Korean fermented chili paste; the transcript sounds like “go shu zhang.”)
• 0.25 cup Dill pickles (Finely chopped. Sweet or dill pickle relish may be used instead, but the creator prefers chopped pickles.)
• 1 tbsp Hot honey (Adjust to taste for sweetness and heat.)
• 0.5 tsp Garlic powder (Allow the sauce to rest briefly so the garlic rehydrates.)
• Cracked black pepper (To taste.)
• 2 tbsp Fresh chives (Finely chopped.)

Steps

1. 1

   Finely dice the onion. Take the time to make the pieces very small so the onion distributes evenly through the sauce.

2. 2

   Add the mayonnaise and Dijon mustard to a mixing bowl with the diced onion.

3. 3

   Add the gochujang and stir it into the mayonnaise mixture until the sauce is evenly colored and smooth.

4. 4

   Finely chop the dill pickles, or substitute pickle relish if preferred. Add the pickles to the bowl.

5. 5

   Add the hot honey, garlic powder, and cracked black pepper. Stir thoroughly until all of the ingredients are combined.

6. 6

   Let the sauce stand for a few minutes so the garlic powder can rehydrate and its flavor can blend into the mayonnaise base.

7. 7

   Add the chopped chives and mix them through the sauce.

8. 8

   Taste and adjust the pepper, hot honey, or gochujang as desired. Serve immediately on burgers, or refrigerate until needed.

Notes

The transcript provides the ingredient types and mixing order but no exact measurements; quantities are practical estimates. Refrigerate in an airtight container and use within 3–4 days. The sauce may be served immediately, but a short rest improves the flavor.

Nutrition per serving

• condiment
• burger sauce
• American
• no-cook
• quick
• vegetarian
• spicy
• dairy-free