Try this The BEST Burger Sauce recipe, or contribute your own.
- Carbohydrate 7.54536614181129 g
- Cholesterol 21.0000000177524 mg
- Fat 20.0317372841872 g
- Fiber 0.44384978246553 g
- Protein 0.786488695304326 g
- Saturated Fat 3.02664997028605 g
- Serving Size 1 1 recipe (78g)
- Sodium 618.677664904247 mg
- Sugar 7.10151635934576 g
- Trans Fat 16.7629249436512 g
- Calories 213 calories
Step-by-step
- Combine all ingredients in a small bowl and stir to combine.
- Cover with plastic wrap and refrigerate for at least one hour.
Adapting Base Ratios
Substituting Greek yogurt for half the mayonnaise reduces the fat content while maintaining the necessary emulsion strength, though you must whisk vigorously to prevent separation. Doubling the batch requires scaling the grated garlic and onion carefully, because raw alliums intensify significantly during extended storage. Measuring ingredients by weight rather than volume ensures consistency across larger quantities, particularly when adjusting the spicy pickle juice down for milder palates.Refrigeration and Rest Timing
Allowing the mixture to rest covered in the refrigerator for at least sixty minutes gives the grated garlic and onion cells time to break down into the surrounding lipid matrix. Raw allium bite mellows during this cold phase as the natural acids in the ketchup and pickle juice temper the sulfur compounds. Keeping the condiment sealed below 40 degrees Fahrenheit preserves safety and flavor integrity for up to five days.Utilizing Remnants Creatively
Leftover portions serve effectively as a dressing for shredded cabbage slaws or as a base spread for roasted vegetable sandwiches. Thinning the mixture with an additional half teaspoon of pickle juice transforms the thick spread into a pourable vinaigrette for sturdy greens.
