Creamy Dill Pickle Burger Sauce

Give your next burger a creamy, tangy finish. Finely chopped dill pickles add a little crunch, yellow mustard brings bite, and paprika rounds out this easy, no-cook burger sauce.

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This is a stir-together sauce for the nights when the burgers are almost ready and the condiments need a little more personality. There is no blender to clean and no pan to watch: a bowl and a whisk or spoon do the job.

How to get a thick, scoopable sauce

Chop the pickles finely and let loose brine drain away before measuring. That keeps their flavor and crunch without watering down the mayonnaise. Whisk the smooth ingredients first, then fold in the pickles.

You can serve the sauce straight away. If you have time, cover it and refrigerate for 30 minutes to let the garlic, onion, and paprika settle into the creamy base. That optional chill is separate from the 5-minute prep time.

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Creamy Dill Pickle Burger Sauce

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A creamy, tangy burger sauce with finely chopped dill pickles, yellow mustard, and paprika. Stir it together in 5 minutes for burgers, sandwiches, or a dip for fries.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • ½ Cup Mayonnaise
  •  
    2 Tbsp Dill Pickles finely chopped
  •  
    1 Tbsp Yellow Mustard
  •  
    1 Tsp White Vinegar
  • 1 Tsp Paprika
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Onion Powder

Equipment

1 Mixing Bowls (Set) (Use a small bowl for mixing the sauce.)
1 Whisk (A spoon also works.)

Instructions
 

  1. Finely chop the dill pickles. Let excess brine drain away so the sauce stays thick; measure 2 tablespoons of chopped pickles.
    2 Tbsp Dill Pickles
  2. In a small bowl, whisk the mayonnaise, yellow mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Fold in the chopped pickles.
    ½ Cup Mayonnaise, 1 Tbsp Yellow Mustard, 1 Tsp White Vinegar, 1 Tsp Paprika, ¼ Tsp Garlic Powder, ¼ Tsp Onion Powder
  3. Use immediately, or cover and refrigerate for 30 minutes if you prefer a more blended flavor. Spread over burgers and sandwiches, or serve alongside fries.

Notes

Yield: About ¾ cup, or four servings of approximately 3 tablespoons each. Actual yield varies with how finely the pickles are chopped.
Make ahead: Optional chilling time is not included in the 5-minute total.
Storage: Use commercially prepared mayonnaise. Refrigerate promptly in a clean, covered container at 40°F (4°C) or below and use within 3 days. Discard after 2 hours at room temperature, or 1 hour above 90°F (32°C). Keep utensils clean and do not return sauce that has touched raw meat to the container.
Allergens: Standard mayonnaise contains egg. Check ingredient labels for any additional allergens.

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What to serve it with

Spread a spoonful on a burger, use it in a chicken sandwich, or put a small bowl beside fries. For a shareable side, try our loaded sour cream and onion waffle fries.

Make ahead and store

Keep the sauce covered in the refrigerator at 40°F (4°C) or below and use within 3 days. Use a clean spoon each time, and keep sauce that has touched raw meat separate from the container. Standard mayonnaise contains egg; check the labels on all ingredients for additional allergens.

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