If this is your first time making a burger sauce yourself, it is better to go with proven, classic recipes that are traditional for it. These are the sauces: Big Mac, Ranch, Teriyaki, Guacamole, Torrisi and pesto. All of them are used in snack bars around the world. But you can make them at home too.
The Five Most Commonly Used Ingredients in Burger Sauce Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Soy sauce | 51 | 6 | 0 | 66.6 |
| Ginger | 80 | 1.8 | 0.8 | 15.8 |
| Mustard | 417 | 5 | 40 | 10 |
| Tomato paste | 28 | 5.6 | 1.5 | 16.7 |
| Shallots | 72 | 2.5 | 0.1 | 16.8 |
Besides these, there are so-called unnamed sauce recipes built around a single ingredient or a blend of them. These are: mustard, sour cream, cream, tomato, mayonnaise, garlic, herb and cheese sauces. The plain, familiar horseradish also pairs very well with a burger patty. So does homemade ketchup.
Keep in mind that different types of sauce suit different types of burgers. For example, an American ranch sauce made with heavy cream fits perfectly with a patty of lean, low-fat meat. And with a fattier patty, something more tangy like tomato, teriyaki or Torrisi is a harmonious match.
The simplest burger sauce is made from products almost everyone has in the refrigerator: ready-made mustard and mayonnaise. Just mix them in equal proportions and add salt, garlic and dry spices of your choice to taste. This sauce is good for burgers made from drier meat such as turkey, white and red fish.
The Five Fastest Burger Sauce Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Nice sauce for burgers | 10 min | 123 | +46 |
| Sour cream and mayonnaise sauce with herbs and garlic for burgers | 10 min | 218 | +59 |
| Honey-mustard sauce with onion for sandwiches | 15 min | 257 | +456 |
| Cumberland sauce for burgers | 20 min | 89 | +32 |
| Hamburger sauce | 20 min | 127 | +58 |
The main thing to remember is that the consistency of a burger sauce should not be too runny. Otherwise it will simply leak out. So pay special attention to the thickness of the sauce. If it is not thick enough, use one of the thickening methods. For example, toasted flour — wheat or oat — does the job well (oat flour does not even need to be toasted).
It is not bad if small pieces of vegetables like onion can be felt in your sauce — it will not spoil it. And yes, the sauce is usually spooned over the patty. But you can experiment with different layers of the sandwich.