You have to try this. For real. My homemade burgers were always just… fine. But this smash burger sauce recipe completely changed them. It’s the thing that was always missing. I fussed with the ingredients for what felt like forever until I got it just right. It’s got this creamy, tangy thing going on that just works. The most useful thing I learned was to let it sit in the fridge for a bit. It actually lets the flavors sink in. You’ll see what I mean.
So, What’s a Smash Burger Anyway?
If you haven’t been doing this, you’re about to have your mind blown. A smash burger isn’t about making a perfect patty. You just take a ball of ground beef and squash it flat on a really hot pan. That’s it. All the magic happens when the meat gets those super thin, crispy, brown edges while the middle stays juicy. It gives you way more of that awesome crust to enjoy, which needs a sauce that can keep up.
Ingredients for the Best Smash Burger Sauce Recipe
The good news is you shouldn’t need a big grocery trip for this. You probably have everything already.
Just go grab this stuff:
- 1/2 cup of regular mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (don’t use the regular kind!)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- A bit of salt and pepper
Step-by-Step Instructions
This takes, like, five minutes to whip up.
Step 1: Get Your Base Ready
Put the mayonnaise, ketchup, and relish into a small bowl. That’s the main part of it right there. I really suggest using full-fat mayo because the low-fat stuff can get a little watery.
Step 2: Sprinkle in the Flavor
Now add in the mustard, smoked paprika, onion powder, and garlic powder. I’m serious about using smoked paprika. I tried it with the plain, sweet paprika once and it was so boring. The smoky stuff adds something special in the background that’s hard to put your finger on but is so good.
Step 3: Mix It Like You Mean It
Use a fork or a little whisk and just stir it all together. Keep going until it’s all one pinkish color and you don’t see any weird streaks or spice dots. Scrape the sides of the bowl to get every last bit mixed in.
Step 4: The Hardest Part—Waiting!
I know, you want to eat it now. But if you can, cover it and put it in the fridge for 30 minutes. An hour is even better. I don’t know the science, but all the flavors just sort of become friends in there. I usually make the sauce first, stick it in the fridge, and then go make the burgers. By the time you’re done cooking, the sauce is ready and it’s perfect.
It’s Not Just for Burgers!
We first made this as our go-to smash burger sauce recipe, but now we put it on everything. It’s our house sauce. It’s incredible for dipping fries in. Or onion rings. Or chicken nuggets. We’ve even put a dollop on a baked potato. Don’t knock it till you try it.
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Why I’m So Obsessed With This Recipe
Honestly, this smash burger sauce recipe is just one of those little things that makes me happy. It makes a normal weeknight dinner feel a little less boring. It’s the kind of thing that shows you can make really good food at home without a ton of effort.
For real, if you make this, I want to know what you think. Did you tweak it at all? Did your family dig it? Drop a comment below because I love geeking out over this stuff.
smash burger sauce recipe
The only smash burger sauce recipe you'll ever need. This creamy tangy homemade special sauce is perfect for burgers and for dipping all your fries in.
Ingredients
- ½ cup full-fat mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- A little salt and pepper
Instructions
Step 1
Dump the mayo ketchup and relish into a small bowl that’s the creamy base of your sauce
Step 2
Add the mustard paprika onion powder garlic powder salt and pepper let it all join the party
Step 3
Mix it up with a fork or whisk until smooth and one solid color no streaks allowed
Step 4
Cover it and pop it in the fridge for at least 30 minutes so the flavors can get to know each other better
Notes
- Smoked paprika really changes the game
- Full-fat mayo keeps it thick and creamy
- If you can wait an hour before serving even better
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 135Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 257mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g