A little Original Desert Dust brings smoky spice to a familiar mayo-and-pickle burger sauce. Drain the pickle well, let the mixture chill briefly and taste it alongside a bite of your burger before adding more seasoning. Allow 25 minutes, including a 15-minute chill.
Make it with The Original Desert Dust. The blend already contains sea salt; taste before adding more.
1 level teaspoon (5 ml) Original Desert Dust, plus up to 1/4 teaspoon (1.25 ml) if needed
Directions
Drain the pickle. Finely chop the dill pickle and drain or blot away excess liquid. Measure 2 tablespoons after draining. Reserve 1 teaspoon of clean brine from the pickle jar.
Mix the base. In a small bowl, stir the mayonnaise, ketchup and yellow mustard until evenly blended.
Add the Dust. Fold in the drained pickle, measured brine and 1 teaspoon Original Dust. Scrape the sides and stir until the seasoning is evenly distributed.
Chill briefly. Cover and refrigerate for 15 minutes so the seasoning can hydrate and the flavors settle. Stir again before serving.
Taste and serve. Taste with a bite of the food you will serve it on. If needed, stir in up to 1/4 teaspoon more Dust; it already contains salt. Spread about 2 tablespoons on each burger and keep the remaining sauce refrigerated.
Yield: About 3/4 cup; 6 servings.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. The blend already contains sea salt; taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
Original Desert Dust supplies the smoky spice and a little date sweetness. Ketchup adds tomato sweetness, while dill pickle, brine and mustard keep the sauce tangy. The recipe does not need liquid smoke or added sugar. For a hotter version, add a small amount of your preferred hot sauce and taste again.
How do I keep the sauce from getting watery?
Drain the finely chopped pickle before measuring it and add only the measured teaspoon of brine at first. For a thicker spread, stir in a little more mayonnaise. To thin a sauce that is too stiff, add clean pickle brine 1/2 teaspoon at a time. Keep in mind that extra brine also adds salt and acidity.
Can I use relish or different pickles?
Drained dill relish can replace the chopped dill pickle by the same measured volume. Sweet relish makes a sweeter sauce, so start with less ketchup and adjust to taste. Coarsely chopped pickles will give a chunkier texture. Taste any substitution with the food you plan to serve, since pickles vary in salt and acidity.
How long does the sauce take, and does it need cooking?
No cooking is needed when using commercially prepared mayonnaise and ready-to-eat condiments. Allow about 10 minutes to prepare it plus a 15-minute refrigerator rest, for approximately 25 minutes total. The yield is about 3/4 cup, enough for roughly six 2-tablespoon portions. It also works as a dip for fries or a spread for sandwiches.
Can I make burger sauce ahead, and how should I store it?
Yes. Refrigerate promptly in a clean, covered container at 40°F (4°C) or below and use within 3 days. Use a clean spoon and keep serving portions separate. Discard sauce left out for more than 2 hours, or 1 hour above 90°F (32°C). Freezing is not recommended for texture because mayonnaise can separate.
Does this sauce contain egg or mustard?
Standard mayonnaise contains egg, and both the yellow mustard and the current Original Desert Dust ingredient list contain mustard. Check every package for other allergens and cross-contact statements. An egg-free mayonnaise can remove that particular egg ingredient, but it does not make this recipe mustard-free. Do not assume the finished sauce is allergen-free.
When should I add the sauce to a burger?
Spread it on the bun after the burger is cooked. For ground beef, USDA's safe minimum is 160°F (71°C); ground chicken or turkey needs 165°F (74°C). Check with a food thermometer. Keep sauce, utensils and serving dishes away from raw meat and its juices, and never dip a raw-meat utensil back into the sauce.
