A good homemade sauce complements meat and adds controlled moisture without soaking the bun. Consider the burger: beef pairs with pickles and mustard, lamb with tahini and lemon, and smash burgers need a thin layer that preserves their crust.
Homemade pickle burger sauce
Mix four tablespoons commercial mayonnaise, one tablespoon ketchup, one teaspoon mustard and one tablespoon drained, chopped pickles. Add a pinch of paprika and taste before salting. This serves about four sandwiches, depending on quantity used. An extra half-tablespoon of mayonnaise can mellow the flavour.
Drain the pickles well: excess water thins the sauce and seeps into the bun. Do not add pickle juice simply to imitate a restaurant. Add only drops if more acidity is needed.
Tahini sauce for lamb burgers
Mix two tablespoons tahini with one tablespoon lemon juice, then gradually add cold water until spreadable. Add a pinch of cumin and a small crushed garlic clove if desired. Tahini may initially thicken with lemon; continued stirring and gradual water restore the desired consistency.
This also suits meat shawarma, with garlic and lemon adjusted to its marinade. Avoid masking every meal with the same strong sauce; start lightly with heavily seasoned lamb burgers.
A mild honey-mustard sauce
Mix two tablespoons commercial mayonnaise with one teaspoon each of mustard and honey. Balance with drops of lemon and test a little on cooked burger meat. Mustards differ in strength, so adjust gradually rather than doubling ingredients at once.
Using and storing the sauces
Spread a moderate amount inside toasted buns and add dried vegetables and pickles. Serve extra sauce separately. Use clean utensils, refrigerate according to ingredient instructions, and discard sauce contaminated by raw meat juices.
Should I make mayonnaise with raw eggs?
Use commercial mayonnaise or a recipe with pasteurised eggs for these home recipes. Check allergens: the blends may contain eggs, mustard or sesame. Never assume they are allergen-free.
Related products from ALRAQI MEATS
Beef Burgers - 4 Patties, 400 g, or Local Naimi Lamb Burgers - 4 Patties, 400 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.