Creamy, tangy, and a little smoky from the paprika, this quick burger sauce is built on Thousand Island logic but without the ketchup. The minced pickles give it crunch and make it taste more homemade than anything from a bottle.
Ingredients
- 240 ml (1 cup) mayonnaise
- 1/2 tbsp Dijon mustard
- 1 tsp white vinegar
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 60 ml (1/4 cup) pickles, finely minced
Instructions
- 1Combine all ingredients in a bowl.
- 2Stir until completely smooth and uniform.
- 3Taste and adjust seasoning if needed.
- 4Refrigerate until service.
Cook's Note
Mince the pickles very fine, you want them distributed through the sauce, not sitting in chunks. Coarse bits slide off the burger and you lose the flavor.
Best Served With
Burgers, fried chicken sandwiches, or as a dipping sauce for fries.
Why This Recipe Works
Dijon and vinegar sharpen the mayo just enough to cut through fat. Paprika adds a little color and warmth without being a pronounced flavor. The pickles do what relish does, give sweet acid in every bite.
Make It Yours
- Add a small pinch of cayenne for heat.
- Swap white vinegar for pickle brine for more pickle flavor.
Leftover Strategy
Keeps refrigerated for up to 1 week.
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Pairing
Cold beer or an ice-cold soda. Classic burger pairings.