Burger Special Sauce

A creamy diner-style condiment balances ketchup sweetness, mustard tang, and savory dill pickle with a restrained paprika note; chilling comes before the final taste adjustment.

30 min

1 cup

Creamy coral burger special sauce with chopped dill pickle sits in a small ceramic bowl beside a spoon.

Ingredients

3/4 cup mayonnaise

2 tbsp ketchup

1 tbsp yellow mustard

1 tsp distilled white vinegar, plus up to 1/2 tsp for final adjustment

1/8 tsp sweet paprika

1/8 tsp kosher salt

1/8 tsp freshly ground black pepper

Equipment

Small mixing bowl · Spoon or small whisk · Fine sieve · Paper towels · Covered storage container

Keep it thick

Drain and blot pickle or relish thoroughly, and leave out the brine; the sauce should hold a soft mound on a spoon after chilling.

Adjust after resting

The chilled rest softens the sharp edges, so taste first and add reserved vinegar gradually only if the sauce needs more tang.

Prepare and mix

01. Finely chop dill pickle and press it dry, or drain and blot dill relish; leave out all pickle liquid so it cannot thin the sauce.

02. Stir mayonnaise, ketchup, and yellow mustard until smooth and evenly colored before adding the sharper seasonings.

03. Mix in vinegar, paprika, salt, and pepper, keeping the paprika restrained so it rounds the sauce without dominating.

04. Fold in the prepared pickle or relish branch, using one rather than combining both; distribute the pieces without crushing them.

Rest and adjust

05. Cover and refrigerate for 20 minutes so the sharp vinegar and mustard mellow into the creamy base before you judge the flavor.

06. Stir and taste after chilling; if more tang is needed, add reserved vinegar by 1/4 tsp increments, up to the optional 1/2 tsp.

Serve and store

07. Keep the finished sauce covered and cold until serving, then spread it on burgers or offer it with fries and sandwiches.