The Ultimate Burger Sauce
imlandn cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A creamy, tangy burger sauce inspired by In-N-Out-style spread, made with mayonnaise, Dijon mustard, finely diced onion, pickles, gochujang, hot honey, and chives. The pickles and gochujang add extra brightness, heat, and savory depth without ketchup.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
- 30 g
- 40 g
- 18 g
- 35 g
- 20 g
- 1 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 260 g before cooking, which is about 35 g per serving.
Steps
Finely dice the onion. Take the time to make the pieces very small so the onion distributes evenly through the sauce.
Add the mayonnaise and Dijon mustard to a mixing bowl with the diced onion.
Add the gochujang and stir it into the mayonnaise mixture until the sauce is evenly colored and smooth.
Finely chop the dill pickles, or substitute pickle relish if preferred. Add the pickles to the bowl.
Add the hot honey, garlic powder, and cracked black pepper. Stir thoroughly until all of the ingredients are combined.
Let the sauce stand for a few minutes so the garlic powder can rehydrate and its flavor can blend into the mayonnaise base.
Add the chopped chives and mix them through the sauce.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 113
- Protein
- 0 g
- Carbs
- 4 g
- Fat
- 11 g
- Fiber
- 1 g
Where the calories come from
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