Spicy Dill Pickle Burger Sauce (Printable View)

Tangy, creamy sauce with dill pickle flavor and spicy kick. Perfect for elevating burgers and sandwiches.

# What You 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 Steps:

01 - In a medium bowl, combine mayonnaise, sour cream, and Dijon mustard until smooth.
02 - Stir in the finely chopped dill pickles, pickle brine, and minced red onion.
03 - Add hot sauce, smoked paprika, cayenne pepper (if using), garlic powder, and black pepper. Mix well.
04 - Fold in the fresh dill and season with salt to taste.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Serve chilled on burgers, sandwiches, or as a dipping sauce.

# Expert Advice:

01 -
  • The tang from pickles cuts through rich burger meat like nothing else
  • It keeps in the fridge for weeks, making it perfect for meal prep
  • The spice level is completely customizable to your crowd
02 -
  • This sauce actually tastes better the next day, so do not be afraid to make it ahead
  • The onion can become overpowering if it sits too long, so mince it very finely
  • If the sauce seems too thick after refrigeration, stir in a teaspoon of water or more brine
03 -
  • Let the chopped pickles drain on a paper towel for 5 minutes to prevent the sauce from getting watery
  • If you can find pickle chips instead of spears, they chop more evenly and look better in the finished sauce

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