Spicy Dill Pickle Burger Sauce (Print View)
Tangy, creamy sauce packed with dill pickles and spice—perfect for burgers, sandwiches, or as a fry dip.
# What You'll Need:
→ Base
01 - 1/2 cup mayonnaise
02 - 2 tablespoons sour cream
03 - 1 tablespoon Dijon mustard
→ Pickles & Vegetables
04 - 1/4 cup finely chopped dill pickles
05 - 1 tablespoon pickle brine
06 - 1 tablespoon finely minced red onion
→ Spices & Heat
07 - 1 teaspoon hot sauce (such as sriracha or your favorite)
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon freshly ground black pepper
→ Herbs
12 - 1 tablespoon chopped fresh dill
→ Seasoning
13 - Salt, to taste
# How to Make:
01 - In a medium bowl, combine mayonnaise, sour cream, and Dijon mustard until smooth and fully incorporated.
02 - Stir in the finely chopped dill pickles, pickle brine, and minced red onion until evenly distributed throughout the mixture.
03 - Add hot sauce, smoked paprika, cayenne pepper if using, garlic powder, and black pepper. Mix thoroughly to combine all seasonings.
04 - Gently fold in the fresh dill and season with salt to taste, ensuring the herbs are evenly distributed.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together and the sauce to thicken slightly.
06 - Serve chilled on burgers, sandwiches, or as a dipping sauce for fries and onion rings. Store refrigerated in an airtight container for up to 1 week.
# Expert Suggestions:
01 -
- The creamy base balances the sharp pickle tang in a way that makes you want to put it on everything
- It comes together in under ten minutes but tastes like you let the flavors dance together for days
02 -
- The sauce needs at least thirty minutes in the refrigerator to let the flavors properly marry and mellow
- Starting with less heat than you think you need is smart because the spices intensify as the sauce sits
03 -
- Finely chopping the pickles by hand gives you better texture control than a food processor
- Letting the sauce come to room temperature for ten minutes before serving unlocks more flavor