Ten Burger Sauces


An easy way to vary your backyard barbecue is to simply change up the toppings you normally serve with your burgers. Here are 10 simple and tasty variations for mayonnaise. These are especially well suited to one of the lower calorie mayonnaises now available from your grocer, such as those made with olive oil.
You can serve one, two, or all with confidence so that everyone can choose their own. These sauces go equally well with hot dogs or on your lunch sandwich the next day. Do not be afraid to add a little oil and vinegar to make a lovely salad dressing too!

I got these from Cooking Light

Burger Sauces

Take 2 tablespoons mayonnaise and stir in the following options:

Avocado Mayo


  • 1/4 cup mashed avocado
  • 1/4 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt
Serves 6 (1 tablespoon each)

Chipotle and Lime Mayo

  • 1 1/2 teaspoon fresh lime juice
  • 1 teaspoon minced chipotle chile in adobo
  • 1 teaspoon adobo sauce
Serves 4 (1 1/2 teaspoon each)

Curry Mayo


  • 1/4 teaspoon Madras curry powder
  • 1/4 teaspoon fresh lemon juice
  • dash of kosher salt
Serves 4 (1 1/2 teaspoon each)

Garlicky Mayo

  • 1 tablespoon finely minced shallots
  • 1/2 teaspoon fresh lemon juice
  • dash of kosher salt
  • 3 finely minced garlic cloves
Serves 4 (2 teaspoons each)

Herbed Mayo

  • 1 1/2 tablespoon sour cream
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh chives
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon freshly ground black pepper
Serves 4 (1 tablespoon each)

Roasted Bell Pepper Mayo

  • 2 tablespoons roasted bell pepper, chopped (see NOTE)
  • 1 teaspoon minced chives
Serves 4 (1 tablespoon each)

NOTE: To roast a bell pepper, cut it in half lengthwise and remove seeds and membrane. Place cut side down on a baking sheet and flatten with your hand. Broil until softened and blackened, about 8 minutes. Wrap in aluminum foil and let steam itself for 5 minutes. Unwrap and the skin should remove easily. It is now ready for chopping.

Roasted Garlic-Balsamic Aioli-Style Mayo

  • 1 head roasted garlic (see NOTE)
  • 1 teaspoon balsamic vinegar
  • dash of kosher salt


Serves 4 (1 tablespoon each)

NOTE: To roast garlic – cut the top off a head of garlic and remove some of the papery skin. Place on a sheet of aluminum foil (large enough to completely wrap around garlic head). Drizzle with olive oil, then wrap in the foil. Roast in the oven at 375°F for about 45 minutes. Let cool 10 minutes before attempting to handle. Separate the cloves, then squeeze out the garlic into your mixing bowl.

Spicy Remoulade-Style Mayo

  • 2 teaspoons ketchup
  • 2 teaspoons drained and chopped capers
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon spicy Creole mustard
  • 1/4 teaspoon ground red pepper
Serves 4 (1 tablespoon each)

Sriracha Mayo

  • 2 teaspoons sriracha sauce
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
Serves 4 (1 1/2 teaspoons each)

Toasted Sesame and Soy Mayo

  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
Serves 4 (2 teaspoons each)


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