If this is the first time you have to cook a burger sauce yourself, it's better to opt for proven, classic recipes that are traditional for it. These are sauces: Big Mac, Ranch, Teriyaki, Guacamole, Torrisi, pesto. All of them are used in snack bars around the world. But you can also make them at home.
The Five Most Commonly Used Ingredients in Burger Sauce Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Soy Sauce | 51 | 6 | 0 | 66.6 |
| Ginger | 80 | 1.8 | 0.8 | 15.8 |
| Mustard | 417 | 5 | 40 | 10 |
| Tomato paste | 28 | 5.6 | 1.5 | 16.7 |
| Shallots | 72 | 2.5 | 0.1 | 16.8 |
In addition to these, there are so-called unnamed recipes for sauces based on a certain ingredient or a mixture of them. These are: mustard, sour cream, cream, tomato, mayonnaise, garlic, green, cheese. The usual and familiar horseradish is also very well combined with a burger patty. So is homemade ketchup.
Keep in mind that different types of sauce are suitable for different types of burgers. For example, an American Ranch sauce mixed with heavy cream fits perfectly with a cutlet of lean, low-fat meat. And with a fatter cutlet, something more sour like tomato, teriyaki, torrisi is harmoniously combined.
The simplest burger sauce is made from products that everyone probably has in the refrigerator. This is ready-made mustard and mayonnaise. Just mix them in equal proportions and add salt, garlic, and dry spices of your choice to taste. This gravy is good for burgers made from drier meat such as turkey, white and red fish.
The Five Fastest Burger Sauce Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Nice sauce for burgers | 10 min | 123 | +46 |
| Sour cream mayonnaise sauce with herbs and garlic for burgers | 10 min | 218 | +59 |
| Honey mustard sauce with onion for sandwiches | 15 min | 257 | +456 |
| Cumberland sauce for burgers | 20 min | 89 | +32 |
| Hamburger sauce | 20 min | 127 | +58 |
The main thing to remember is that the consistency of burger sauce should not be excessively liquid. Otherwise, it will simply leak out. Therefore, pay special attention to the thickness of the sauce. If it is not enough, use one of the thickening methods. For example, fried flour, wheat or oatmeal, copes well with this task (oatmeal does not even have to be fried).
It's not bad if small pieces of vegetables like onions are felt in your sauce - it won't spoil it. Well, yes - usually the sauce is poured over the cutlet. But you can experiment with different sandwich layers.