This sauce has been my go-to for every burger night since the first time I paired it with a thin, crisp-edged smash patty. I discovered this combination in a messy, delightful experiment when I wanted something brighter than plain ketchup but still familiar enough that everyone at the table would dig in without asking questions. The result is a lush, slightly tangy, and subtly smoky spread that highlights the beef without overpowering it.

I remember the first time I served it at a casual Friday dinner: my partner took one bite, closed their eyes, and asked, "What is in this?" The answer was the simplest kind of magic — mayonnaise for creaminess, ketchup for sweetness, mustard for tang, and pickle relish for that crunchy, salty lift. Texturally it clings to a warm bun and melts slightly into the nooks made by a smashed patty, creating bursts of flavor with every bite.

Ingredients

• Mayonnaise (1/2 cup): The backbone of the mixture; use full-fat mayonnaise for the creamiest texture and most satisfying mouthfeel. I often reach for Hellmann's or Duke's because they deliver a reliable, slightly tangy backdrop that holds up to the other flavors.
• Ketchup (2 tablespoons): Adds sweet acidity and body. Heinz or a similar tomato-forward ketchup gives a familiar, comforting sweetness without overpowering the mustard.
• Yellow mustard (1 tablespoon): Provides sharpness and brightness. Classic American yellow mustard is ideal for that vinegar bite that cuts through the richness.
• Pickle relish (1 tablespoon): Gives the sauce texture and briny contrast. A sweet relish adds pleasant contrast; if you prefer less sweetness, use a dill relish or finely chopped dill pickles.
• Garlic powder (1/2 teaspoon) and onion powder (1/2 teaspoon): These elevate base flavor without the moisture raw garlic and onion bring. They disperse evenly through the sauce for consistent flavor in every bite.
• Paprika (1/2 teaspoon): A touch of warmth and color; smoked paprika can be substituted for a deeper, barbecue-like note.
• Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning that brightens and balances the mixture.
• Hot sauce (a few drops, optional): Use Tabasco or your favorite bottle to add heat; start small and increase to taste.

Instructions

Gather equipment: Select a medium mixing bowl, a whisk or sturdy spoon, measuring cups and spoons, and an airtight jar or squeeze bottle for storage. Having a container with a tight lid will help the sauce keep longer and makes serving neater; a 12-ounce jar is ideal. Combine base ingredients: Measure and add 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, and 1 tablespoon pickle relish into the bowl. Use level measurements for accuracy — too much relish can water the sauce down, while too little will reduce the bright contrast. Season and whisk: Sprinkle in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk thoroughly until the mixture is smooth and all spices are evenly incorporated. Taste for balance; the sauce should be creamy with a clear tang and a hint of smokiness. Taste and adjust: Try a small dollop on a plain cracker or a corner of a toasted bun. If you want sweeter, add an extra 1/2 teaspoon of ketchup; for more tang, an extra 1/2 teaspoon mustard. Add a few drops of hot sauce if you prefer heat. Adjust salt only at the end, as pickles and condiments already contribute sodium. Chill and store: Transfer the sauce to an airtight jar or squeeze bottle and refrigerate for at least 30 minutes to allow flavors to meld. Shake or stir before serving. Use within 5–7 days and always store below 40°F (4°C) for food safety.

Storage Tips

Store the sauce in an airtight jar or squeeze bottle in the refrigerator. Keep it on the middle shelf where temperature stays consistent and avoid the door where temperatures fluctuate. Use within 5–7 days for best flavor and safety. If the sauce separates slightly after sitting, give it a vigorous stir or shake; separation is cosmetic and the sauce will recombine. Do not freeze — mayonnaise-based mixtures often break when frozen which affects texture and mouthfeel.

Ingredient Substitutions

Want a lighter version? Substitute half the mayonnaise with plain Greek yogurt for tang and fewer calories, but expect a thinner texture and brighter tang. For a vegan alternative, use a plant-based mayonnaise and swap honey mustard for a vegan mustard; check relish labels for vegan compliance. To deepen flavor, replace regular paprika with smoked paprika or add a teaspoon of finely chopped capers for extra briny punch. Reduce sugar by using no-sugar-added ketchup if desired.

Serving Suggestions

Spread a thin layer on the bottom bun to anchor moisture and a light dot on the top bun so it slicks down as you bite. It pairs especially well with toasted potato or brioche buns and crisp shredded lettuce to balance richness. Use alongside crinkle-cut fries, cole slaw, or a simple tomato salad. For a party, serve in a squeeze bottle and let guests drizzle to taste; garnish burgers with extra chopped pickles or a quick slaw to add crunch.

Cultural Background

Variations of this style of sauce are rooted in diner and fast-food traditions across the United States — think diner burger dressings or the famed secret sauces of regional burger joints. It borrows elements of classic American condiments: mayonnaise for richness, ketchup for sweet-tomato notes, and mustard for bright vinegar punch. Relish adds a nod to mid-century American tastes where pickled elements were commonly used to enliven sandwiches.

Seasonal Adaptations

In summer, swap sweet relish for fresh minced dill pickles and add a teaspoon of minced shallot for brightness. In cooler months, stir in a pinch of ground chipotle or a dash more smoked paprika to bring warmth and depth. For holiday gatherings, add chopped roasted garlic or a teaspoon of horseradish to give the spread a festive, punchy character that pairs nicely with beef.

Meal Prep Tips

Make the sauce up to a week ahead and store it in a labeled jar in the fridge. If you’re prepping burgers for a crowd, place the sauce in several squeeze bottles and refrigerate; this makes assembly quick and keeps portions tidy. For portable lunches, pack the sauce in a small leakproof container and add just before serving to prevent buns from becoming soggy. When reheating leftover burgers, serve the sauce cold to maintain texture contrast.

There’s something deeply satisfying about a simple sauce that elevates a humble sandwich into something special. Try it once as written, then tweak to make it yours — that’s the joy of small, well-balanced condiments. Enjoy and happy smashing!