A burger sauce should connect the bun, patty and toppings. It should not become the only flavor you can identify.
Choose the function first
Creamy
Mayonnaise-based sauces add lubrication and soften sharp toppings. They work best in a thin, even layer.
Sharp
Mustard, pickle brine and vinegar cut through fatty beef and cheese.
Smoky or sweet
Barbecue-style sauces suit grilled onions and strong cheese, but can overwhelm a thin patty.
Hot
Chile sauces add heat; pair them with acid and avoid stacking several unrelated hot ingredients.
A flexible burger sauce
Mix 4 parts mayonnaise, 1 part ketchup, 1 part yellow or Dijon mustard and 1 part finely chopped pickle or relish. Add a small amount of pickle brine, black pepper and paprika. Taste it on a piece of bun with a pickle, not from the spoon alone.
Adjust with purpose
- Too rich: add mustard, pickle brine or vinegar.
- Too sharp: add a little mayonnaise.
- Too sweet: reduce ketchup or sweet relish; add mustard.
- Too flat: add salt carefully or more pickle.
- Too hot: increase the creamy base rather than adding sugar immediately.
Apply edge to edge
A thin layer over most of the bun creates a better bite than a large spoonful in the center. For takeout, serve extra sauce separately so the customer controls moisture.