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Burger sauce

Burger sauce

This is modeled on a clone of Big Mac sauce. It’s best if made a few hours in advance and keeps well in the fridge for a few days. The French dressing is actually an American-styled French dressing, which is more like an Australian seafood dressing than anything else – best to make this dressing first.

Makes about 1 cup of sauce.

This is really quick to knock together, but needs a few hours to allow flavours to meld.

¼ cup Kraft or Praise 99% fat-free mayonnaise
2 TB US-styled French dressing (or Catalina dressing, or cocktail sauce with some extra tomato sauce and lemon juice thrown in)
2 TB sweet pickle relish (Vlasic or make your own!)
1½ TB finely minced white onion (but I often use brown)
1 ts white vinegar
½ ts sugar
pinch of umami salt

1 – Combine all ingredients in a small bowl or serving jug

2 – Cover with Glad Wrap and refrigerate for several hours before serving