HALLELUJAH it’s finally grilling season!!
To me, there’s no better way to kick off Memorial Day Weekend than with a proper grilled burger. I love all types of burgers but there’s something about a classic cheeseburger with special sauce, lettuce, tomato and grilled onions on a brioche bun, mmmmmm.
Over the years I’ve perfected my secret sauce and well, I’m going to make it not so secret because it’s too good not to be shared!
I like to make a batch of this and keep it in a mason jar in the fridge so I can have it on hand whenever I get a hankering for a burger. It tends to last about a month but I’m not an expert on these things. I go by the rule of is there mold? No? Does it smell funky? No? Then you’re probably safe. You do what feels right to you but definitely make this sauce for your burgers this weekend.
On an important side note, thank you to everyone who has served or is serving our country. I don't take my freedom lightly and have the most respect to people who have and continue to defend our country. I'm proud to say both of my grandfathers served, one of them even earned a purple heart. This weekend I will be toasting to their memory with a juicy burger in hand.
yields about 1½ c.
⅔ c. mayonaise
⅓ c. ketchup
¼ c. yellow mustard
2 TBSP dill relish
1 TBSP cognac
½ tsp onion powder
½ tsp garlic powder
In a small bowl, mix all the ingredients until fully incorporated. Transfer to a jar and store in the fridge until you’re ready to use. It gets better with time but I let it sit at least 20 minutes before using it.
i’m a fan of creamy things. some people like it less. if you’re one of those people, up your ketchup and minus your mayo game.
i’m also a BIG dill pickle fan, i don’t mess around with the sweet stuff. you can easily swap for sweet relish if that’s more your thing.
no cognac? this my friends is something i highly recommend. it adds such depth of flavor a touch of sweetness. you could leave it out but you could also sub for brandy - just don’t use a flavored one. you could also try a dry sherry.
onion and garlic powder are often my secret weapon when cooking. they pack a one two flavor punch. you could also try fresh garlic and onion but it will make your sauce chunkier and it won’t last as long in the fridge. if you do the fresh route, i would recommend going easy on the garlic, it can be quite dominant.
i like yellow mustard. there’s something intense about grainy mustard for me. dijon is good but in this it tends to take over a little much. i go more for that creamy background flavor that compliments the beef. you can easily use your favorite mustard here though.
fresh cracked pepper would be a nice addition to the sauce if you’re into it. what do you put in your secret sauce?