50 Burger Sauces and Toppings

1. Jamaican mustard. Combine 1/4 cup each yellow mustard and mayonnaise, 2 grated garlic cloves, 1 minced green onion, 2 teaspoons chopped thyme, 1/4 habanero pepper (seeded and finely chopped), 1 teaspoon salt, 1/2 teaspoon each pepper, onion powder, ground ginger, and ground allspice.

2. Mustard with steak sauce. Combine 1/4 cup ketchup, 3 tablespoons yellow mustard, 1 tablespoon mayonnaise, 2 teaspoons each steak sauce, Worcestershire sauce, and a splash of hot sauce.

3. Curry ketchup. In a small saucepan, heat 2 teaspoons vegetable oil over medium heat. Add 1 teaspoon curry powder, 1/2 teaspoon hot paprika, and 1/2 teaspoon chili powder; cook, stirring, for 20 seconds, until the spices are toasted. Stir in 1/2 cup ketchup, 1 teaspoon Worcestershire sauce, and 1 teaspoon honey.

4. Hot cocktail sauce. Combine 1/2 cup chili sauce (such as Heinz) with 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce and 1/4 teaspoon hot sauce.

5. Mayonnaise with pineapple. Combine 1/2 cup mayonnaise, 1/4 cup canned pineapple chunks (drained), 1 teaspoon each lime juice and finely chopped cilantro, 1/2 teaspoon each salt and pepper.


6. Spicy mayonnaise with lime. Mix 1/2 cup mayonnaise with 1/4 cup gochujang chili paste, 1 tablespoon lime juice and a pinch of salt.

7. Ranch mayonnaise. In a blender, puree 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped dill, parsley, chives and pine nuts, 1 tablespoon white vinegar, 1 clove garlic, 1/2 teaspoon each salt and pepper.

8. Yogurt sauce with feta. Mash 1/2 cup each crumbled feta and plain whole-milk yogurt with 1 small grated garlic clove and 1/2 teaspoon grated lemon zest; season with salt and pepper. Stir in 2 tablespoons chopped dill.

9. Olive relish. In a food processor, puree 3/4 cup pitted green olives, 1 grated garlic clove, 2 tablespoons olive oil, 1 tablespoon each capers and fresh parsley, 1/2 teaspoon lemon zest, and 1 teaspoon lemon juice; season with salt and pepper.


10. Hot pepper relish. In a food processor, puree 1 chopped red bell pepper, 1 halved Fresno chili pepper, 1 clove garlic, 1 tablespoon apple cider vinegar, and 1 teaspoon salt. Refrigerate for at least 1 hour.

11. Relish with kimchi. Grill 1 1/2 cups kimchi (drain brine, reserving 2 tablespoons) over medium-high heat, turning, until charred, 1 minute. Slice and combine with 1 chopped green onion, 1 grated garlic clove, 1 teaspoon sesame oil, and the remaining kimchi brine.

12. Middle Eastern Chickpea Relish. Blend 1/2 cup canned chickpeas (drained and rinsed) to a lumpy paste. Add 2 tablespoons each olive oil, chopped black olives, chopped parsley, and toasted pine nuts, 1 tablespoon each lemon juice and crushed preserved lemon, and 1 teaspoon za'atar spice mix; mix well.

13. Barbecue sauce. Simmer 1/2 cup ketchup, 3 tablespoons brown sugar, 1 tablespoon each yellow mustard, apple cider vinegar, and Worcestershire sauce, 1 grated garlic clove, 1/2 teaspoon salt, 1/4 teaspoon each smoked paprika, cayenne pepper, and black pepper until thickened, 10 to 12 minutes.

14. Coffee barbecue sauce. Make barbecue sauce (No. 13), omitting the cayenne pepper, by adding 1/3 cup strong brewed coffee and 1 tablespoon molasses. Simmer for 12-15 minutes.

15. Ginger BBQ sauce. Sauté 1 chopped green onion and 1.5 teaspoons grated fresh peeled ginger in vegetable oil for 1 minute until softened. Stir in 1/4 cup barbecue sauce (use store-bought or see recipe #13) and 2 tablespoons hoisin sauce; season with salt and pepper.

16. White barbecue sauce. Combine 1/2 cup mayonnaise, 3 tablespoons horseradish, 1.5 tablespoons apple cider vinegar, 1.5 teaspoons sugar, 1/2 teaspoon each salt and pepper, and a pinch of cayenne pepper.

17. Sour cream sauce with mustard. Whisk together 1/2 cup sour cream, 1 tablespoon each chopped chives and grainy mustard, 1 teaspoon each champagne vinegar and coarsely ground pepper, and a pinch of salt.

18. Mango curry sauce. Combine 1/4 cup each mango chutney and mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon curry powder, 1/4 teaspoon salt, a pinch each of smoked paprika and pepper.

19. Onions with Gruyere cheese. Sauté 1 large sliced ​​onion, seasoned with 1/2 teaspoon each of salt and pepper, in 3 tablespoons olive oil over medium heat, stirring occasionally, until browned, about 25 minutes. Add 1/4 cup grated Gruyère cheese, 2 tablespoons sherry, 1 tablespoon water, and 2 teaspoons chopped thyme. Cook, stirring, until the cheese is melted.

20. Onions with Worcestershire sauce. Sauté 1 large sliced ​​onion, seasoned with 1/2 teaspoon each of salt and pepper, in 3 tablespoons olive oil over medium heat, stirring occasionally, until browned, about 25 minutes. Add 2 tablespoons Worcestershire sauce and 1 tablespoon water. Cook, stirring, for 30 seconds.


21. Cajun Fried Onions. Soak 1 halved, thinly sliced ​​sweet onion in buttermilk for 1 hour. Mix 1 cup flour, 1 tablespoon each cornmeal and Cajun seasoning and 1 teaspoon salt. Drain the onions; coat them in flour. Deep-fry the onions in batches in vegetable oil preheated to 350°F (185°C) for 3-4 minutes until golden brown. Drain on paper towels. Season with Cajun spices and salt.

22. Miso paste with garlic. Halve 1 head of garlic crosswise; place on a sheet of foil. Drizzle with olive oil, season with salt and pepper; wrap in foil. Bake for 45 minutes at 180°C until soft. Cool; squeeze the garlic out of the skin. Mash with 2 tablespoons each mayonnaise and white miso paste, 1 tablespoon water, 1/2 teaspoon each sesame oil and brown sugar.

23. Bacon with bourbon. Cook 6 ounces chopped bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 15 minutes. Add a small chopped red onion and 2 chopped garlic cloves; sauté for 5 minutes, until softened. Add 1/3 cup apple cider vinegar, 2 tablespoons each brown sugar, bourbon, and water; simmer until almost completely cooked through, about 15 minutes. Season with pepper.


24. Bacon with honey mustard glaze. Place 8 slices of bacon on a wire rack set on a rimmed baking sheet; bake for 12-14 minutes at 375°F (190°C), until crisp. Brush both sides with the honey-mustard mixture; sprinkle the tops with coarsely ground pepper. Bake until crisp, another 12 minutes.

25. Bacon with sugar and nuts. Place 8 slices of bacon on a wire rack set on a rimmed baking sheet; sprinkle with a mixture of 2 tablespoons dark brown sugar and 2 tablespoons ground pecans. Bake at 400°F (200°C) for about 20 minutes, until crisp.

26. Bacon with pepper and lemon. Place 8 slices of bacon on a rack set on a rimmed baking sheet; sprinkle with a mixture of 1 tablespoon grated lemon zest and 1 tablespoon coarsely ground black pepper. Bake at 400°F (200°C) for about 20 minutes, until crisp.

27. Peanut butter with bacon. Combine 1/3 cup crunchy peanut butter with 3 slices crumbled cooked bacon, 1 1/2 teaspoons brown sugar and a pinch of cayenne pepper.

28. Spicy butter with blue cheese. Mash 3 tablespoons softened butter with 1 tablespoon chopped chives; season with hot sauce and salt. Stir in 1/4 cup crumbled blue cheese.


29. Butter with Buffalo sauce. Make Blue Cheese Butter (No. 28) using 2 tablespoons Buffalo hot sauce (such as Frank's RedHot). Stir in 2 tablespoons chopped celery.

30. Peruvian chili sauce. Sauté a small chopped onion with 3 sliced ​​garlic cloves and a pinch of salt in 2 tablespoons coconut oil over medium heat for 10 minutes, until golden brown. Cool for 5 minutes. Puree in a food processor with 1/3 cup aji amarillo (Peruvian chili pepper) paste, 2 tablespoons rice vinegar, 1 teaspoon brown sugar, and 1/2 teaspoon salt.

31. Green chili sauce. In a food processor, puree 110g can of whole green chilies (drained) with 1/4 cup fresh cilantro, 1 green onion (sliced), 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon salt, and a pinch of dried oregano. Season with salt, pepper, and green hot sauce.

32. Chipotle Bean Dip. In a food processor, puree 1 cup drained and rinsed can of black beans, 1 tablespoon sour cream, 1 chipotle chile in adobo sauce, the juice of 1/2 lime, and 1/2 teaspoon each ground cumin, smoked paprika, and salt.

33. Remoulade with Sriracha sauce. Combine 1/2 cup mayonnaise, 1 tablespoon each sriracha, grainy mustard, ketchup, and horseradish, 2 teaspoons yellow mustard, 2 chopped gherkins, 1/2 grated garlic clove, 1/4 teaspoon each salt and pepper.


34. Grilled Pineapple Salsa. Brush 1/2 sliced ​​pineapple (peel and core), 1/2 small sliced ​​red onion, and 1 poblano pepper with vegetable oil. Grill over medium-high heat, turning, until charred: pineapple and onion 3-5 minutes, pepper 10 minutes. Trim and seed the pepper. Chop the pineapple, onion, and pepper and toss with 1 chopped tomato, 2 tablespoons chopped cilantro, and the juice of 1 lime; season with salt, pepper, and hot sauce.

35. Fried pickles. Mix 1/4 cup each corn flour and cornstarch with a pinch of cayenne pepper. Mix 24 pcs. pickled cucumber chips With 1 teaspoon of cornstarch; dip in a lightly beaten egg, then roll in cornflour. Fry in vegetable oil heated to 190°C (375°F) in a 5 cm layer for about 3 minutes, until golden brown. Remove with a slotted spoon and drain on a wire rack.

36. Pickled zucchini. In a colander, toss 1 thinly sliced ​​yellow zucchini and 1/2 thinly sliced ​​shallot with 1 tablespoon salt; let sit for 15 minutes. Rinse, squeeze dry, and transfer to a small bowl. In a small saucepan, bring 1 cup apple cider vinegar, 1/3 cup sugar, 1/2 teaspoon each turmeric and mustard powder, and a pinch of celery seed to a simmer; pour over the zucchini mixture. Let cool. Refrigerate for 2 hours.

37. Pickled carrots with cucumber. In a medium bowl, combine 1 large grated carrot, 1/2 seeded cucumber (cut into 3-inch strips), 1 halved garlic clove, and 4 dill sprigs. Bring 1 cup white vinegar, 3/4 cup water, 1 tablespoon each salt and sugar to a boil, stirring until the sugar dissolves; pour over the vegetables. Let cool. Refrigerate for 2 hours.


38. Baked corn and tomato. Remove kernels from 1 ear of corn; toss on a rimmed baking sheet with 3/4 cup grape tomatoes, 2 tablespoons olive oil, and season with salt and pepper. Grill, stirring occasionally, until tender and charred, 5 minutes. Cool. Combine with 1 tablespoon rice vinegar, 1 green onion (sliced), 1/2 tablespoon each chopped mint and cilantro.


39. Italian Salsa Verde. In a food processor, combine 1 cup each fresh parsley and basil, 1 tablespoon capers, 2 anchovies, 2 cloves garlic, 1/2 teaspoon each sugar, red pepper flakes, lemon zest, and Dijon mustard, and a pinch of salt. Slowly add 1/2 cup olive oil, continuing to blend.

40. Pimento cheese sauce. Combine 1/2 cup grated Italian cheese mixture, 2 ounces softened cream cheese, 2 tablespoons each mayonnaise and chopped hot cherry peppers; season with hot sauce.

41. Frico with herbs. Divide 2/3 cup grated Parmesan cheese into 4 10cm rounds on a baking sheet lined with a silicone mat. Sprinkle with Italian herbs. Bake for about 10 minutes at 180°C until golden brown and crisp. Cool on the baking sheet.

42. Brie with pepper jelly. Combine 1/2 cup brie spread with 1 tbsp. hot pepper jelly, 1 tsp chopped thyme and a pinch of salt.

43. Cheese and beer sauce. In a small saucepan, heat 1/3 cup beer with 1 tablespoon (15 g) butter, 1 teaspoon mustard powder, and a pinch each of salt and pepper over medium-low heat until steaming. Gradually whisk in 6 ounces (170 g) grated white cheddar until smooth. Stir in 1 egg yolk; cook, whisking, for 2 to 4 minutes, or until thickened. Remove from heat and stir in 1 tablespoon grain mustard.


44. Nacho Cheese Spread. Microwave 8 ounces (230 grams) of diced processed cheese (such as Velveeta) for about 2 minutes until smooth and melted. Stir in 2 tablespoons each of pico de gallo, sliced ​​pickled jalapeños, sliced ​​black olives, sliced ​​green onions, and 1 teaspoon of chili powder.

45. Scrambled eggs with Chinese spice mix. Heat 2 teaspoons sesame oil in a large skillet over medium heat. Stir in 1/2 teaspoon Chinese 5-spice mixCrack 4 eggs into the skillet and cook, without turning, until the whites are set but the yolks are still runny, about 4 minutes. Drizzle the eggs with 4 teaspoons soy sauce and 4 teaspoons honey; cook, swirling the pan, for 10 to 20 seconds, until the sauce becomes sticky. Season with salt and pepper.

46. ​​Sausage with pepper. Saute 1 sliced ​​red pepper, 1 sliced ​​onion, and 1 minced garlic clove in olive oil for 5 minutes. Add 2 crumbled hot Italian sausages (without casings) and brown for 3 minutes. Add 2 tablespoons red wine and simmer until the liquid has evaporated. Add 1 cup marinara sauce and 1/4 teaspoon dried oregano. Simmer until thickened, 3 minutes. Stir in 2 tablespoons chopped parsley.

47. Thai cabbage salad. Whisk together 2 tablespoons lime juice, 1 tablespoon each brown sugar and fish sauce, and a small grated garlic clove. Stir in 2 cups coleslaw mix, 1/2 a sliced ​​jalapeño, 1/4 cup each chopped salted peanuts, cherry tomatoes, mint, and cilantro. Let sit for 15 minutes.


48. Broccoli salad with avocado. Toss 2 cups shredded broccoli rabe with 1 small diced avocado, 3 thinly sliced ​​radishes, 1 cup vegetable sprouts, 1 thinly sliced ​​green onion, 2 tablespoons each salted sunflower seeds, white wine vinegar, and olive oil; season with salt and pepper.

49. Olive relish "Muffuletta". In a food processor, puree 1/2 cup assorted pitted green and black olives and 1/2 cup drained hot jardiniere vegetables with 1 tablespoon each olive oil, red wine vinegar, fresh parsley, capers, 1 minced garlic clove, 1 sliced ​​green onion, and 1 teaspoon dried oregano until smooth. Season with salt. Thin with another 1 tablespoon olive oil.

50. Mushrooms in balsamic glaze. Sauté 8 oz (230 g) of sliced ​​button mushrooms in olive oil over medium-high heat until golden brown. Add 2 minced garlic cloves, season with salt and pepper; cook for 1 minute. Add 1 tbsp (15 g) butter and 2 tbsp balsamic vinegar and cook until the mushrooms are glazed.