Punchy Burger Sauce (Creamy, Tangy & Way Better Than Store-Bought)

thick, juicy burger sitting on a plate, atop a crispy caramelized onion, sandwiched between two toasted buns and dripping in punchy burger sauce

4.67 from 3 votes

Punchy Burger Sauce (Creamy, Tangy & Way Better Than Store-Bought)

A creamy, tangy burger sauce made with mayo, Greek yogurt, mustard, ketchup, and pickles. Perfect for smash burgers or backyard grilling.

Course Main Course

Cuisine American

Keyword big mac sauce, big mac style sauce, burger sauce recipe, creamy burger sauce, easy burger sauce, homemade burger sauce, quick burger sauce, smash burger sauce

Prep Time 5

Chill Time 30

Total Time 35

Servings servings

Calories 57kcal

Author Chef Josh

Ingredients

¼ cup mayonnaise
¼ cup plain Greek yogurt
½ cup ketchup
3 tablespoons Dijon mustard
1 tablespoon yellow mustard
½ –1 tablespoon hot sauce to taste
¼ cup finely chopped pickles
½ –1 tablespoon pickle juice
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Whisk the Base: Whisk mayo and Greek yogurt together until completely smooth.
Add the Mustard and Ketchup: Stir in Dijon mustard, yellow mustard, and ketchup until fully combined.
Fold in the Pickles: Fold in chopped pickles, pickle brine, and hot sauce. Start with the lower amounts and adjust to taste.
Season: Add salt and pepper, taste, and adjust. More pickle brine for tang, more ketchup for sweetness, more hot sauce for heat.
Chill: Refrigerate for 20 to 30 minutes before serving. Don't skip this step.

Notes

Don’t skip the chill time, it really does make a difference.
Like most my other sauces, this sauce is super forgiving and gives you plenty of opportunity to make it your own. If you like it sharper, add a splash more pickle juice. If you like it sweeter, bump up the ketchup slightly.
Finely chop your pickles. Big chunks throw off the texture.
Where to Use It: This sauce was built for burgers but it doesn't stop there. It's the dipping sauce for my Cheeseburger Wellington, Rice Paper Cheeseburger Wellington, and Smash Burger Quesadilla. It works on the Cornflake Crusted Hot Honey Chicken Sandwich in place of or alongside the hot honey. It's genuinely excellent on fries: the pickle brine cuts through the potato fat in the same way it cuts through burger fat. A spoonful on a breakfast sandwich (like this potato waffle one) works better than you'd expect, too.
Adjusting the Heat: The hot sauce amount is flexible. Half a tablespoon gives you warmth in the background. A full tablespoon makes the heat noticeable. Beyond that it starts to compete with the mustard. If you want more heat without more liquid, a pinch of cayenne stirred in keeps the sauce thick while adding punch.
Storage: Keeps in an airtight container (I love using these glass jars) in the fridge for up to five days. The flavor actually improves on day two as everything continues to meld. Stir before using — the ingredients can separate slightly after sitting overnight.

Nutrition