Ingredients
- ½ Cup Full Fat Mayonnaise Full fat mayonnaise works best for this sauce as it gives a richer flavour and better texture. In Australia, brands like Praise are a common choice, while Japanese Kewpie mayonnaise also works beautifully and adds a slightly sweeter, richer flavour.
- 2 Tbsp Tomato Sauce (Ketchup) Tomato sauce adds sweetness and tang to the burger sauce. In Australia, we just call it “dead horse”, but ketchup works just as well.
- 1 Tbsp Yellow Mustard Yellow mustard adds a little sharpness and tang to the sauce.
- 1 Tbsp Pickle Juice Pickle juice adds a sharp, tangy kick that helps balance the richness of the mayonnaise. It’s one of the little tricks that gives burger sauce that classic takeaway style flavour. If you like a stronger pickle taste, you can add a little extra.
- 1 Tsp Worcestershire Sauce Worcestershire sauce adds depth and a subtle savoury flavour that rounds out the sauce. It’s a small amount, but it makes a noticeable difference to the overall balance.
- ½ Tsp Garlic Powder Garlic powder gives the sauce a gentle garlic flavour without overpowering the other ingredients. It blends smoothly into the sauce and works better than fresh garlic for this style of burger sauce.
- ½ Tsp Onion Powder Onion powder adds a mild savoury sweetness that complements the garlic and mustard. It helps build that familiar burger sauce flavour without adding texture.
- ¼ Tsp Smoked Paprika Smoked paprika adds a subtle smoky note that pairs perfectly with grilled or smashed burgers. It’s not overpowering, but it helps give the sauce a deeper BBQ flavour.
- ¼ Tsp Black Pepper Freshly ground black pepper adds a little warmth and bite to the sauce. Adjust the amount depending on how peppery you like your burger sauce.
- Salt Add salt to taste once everything is mixed together and it has rested for 30 minutes. Depending on the mayonnaise and pickle juice you use, you may find the sauce already has enough salt.
Equipment
- 1 Flat Plate BBQ / Cast Iron Pan A flat plate BBQ or heavy pan works best for smash burgers because it allows maximum contact between the meat and the hot surface. Cast iron is very popular, but stainless steel hot plates also work perfectly well if they are properly preheated. The key is getting the cooking surface hot enough to create the crispy crust smash burgers are known for.
- 1 Smash Burger Press A heavy smash burger press helps create maximum contact between the meat and the hot plate, giving you the crispy edges smash burgers are famous for. If you don’t have one, a sturdy spatula can work as an alternative.
- 1 Flat Blade Scraper / Spatula A strong flat blade scraper or spatula is important for getting cleanly under the smashed patty once the crust forms. Many people use a dedicated burger spatula, but inexpensive options work just as well. A heavy-duty paint scraper or a baker’s bench scraper both work brilliantly because the thin, rigid edge can easily slide under the crispy patty without tearing it.½
Method
- Add all ingredients to a medium sized bowl.
- Whisk until the sauce is smooth and creamy.
- Cover and let the sauce sit for about 30 minutes to allow the flavours to combine. Taste and add salt if needed.