Best Burger Sauces and Spreads (Classic and Creative)

The best burger sauces add creaminess, tang and a little sweetness to balance rich beef. A mayo-based "special sauce" with ketchup and pickles is the most popular choice, followed by classics like ketchup and mustard, garlic aioli, chipotle mayo, barbecue sauce and fry sauce. Most take five minutes to make from ingredients you already have.

What makes a great burger sauce

A burger sauce does three jobs. It adds moisture so every bite tastes juicy, it brings contrast (usually acid or heat) to cut through the fat, and it helps toppings stick to the bun. The most reliable sauces combine a creamy base with something tangy:

• Creamy base: mayonnaise, sour cream, Greek yogurt or melted cheese.
• Acid: pickles or relish, pickle brine, vinegar, lemon juice, mustard or ketchup.
• Sweetness: ketchup, honey, brown sugar or sweet relish.
• Savory depth: Worcestershire sauce, garlic, onion powder, smoked paprika.
• Heat: hot sauce, chipotle, sriracha, horseradish or cayenne.

Taste as you mix and adjust. If it tastes flat, add acid or salt; if it's too sharp, add a little more mayo or a touch of sweetness.

Classic burger sauces

Special sauce (burger sauce)

The "secret sauce" you see at countless burger joints is usually a variation on the same idea: mayonnaise mixed with ketchup, chopped pickles or sweet relish, a little mustard and seasonings like garlic powder, onion powder and paprika. Every restaurant has its own take, and those recipes are their own, but the homemade version is creamy, tangy and slightly sweet. Our easy burger sauce recipe is a great place to start, and it's the natural partner for an ultimate smash burger.

Thousand Island dressing

Close cousin to special sauce, Thousand Island is a mayo-based dressing with ketchup or chili sauce, chopped pickles or relish and sometimes chopped hard-boiled egg or onion. It's a little sweeter and chunkier than most burger sauces and works well on cheeseburgers and patty melts.

Fry sauce

Fry sauce is a simple mix of mayonnaise and ketchup, sometimes with a splash of pickle juice or a pinch of spice. It's most closely associated with Utah, though similar ketchup-and-mayo blends show up in many countries. Use it on burgers and for dipping fries, like our crispy oven fries.

Ketchup and mustard

Don't overlook the basics. Ketchup brings sweetness and acidity, while yellow mustard adds sharp tang without much heat. Dijon and spicy brown mustard are bolder and pair well with Swiss, cheddar and bacon. Whole-grain mustard adds texture.

Mayo-based burger sauces

Mayonnaise is the ideal base for burger sauce because it's rich, spreadable and carries other flavors well. These variations each take a few minutes:

• Garlic aioli: traditionally an emulsion of garlic and olive oil, but at home most people stir grated garlic, lemon juice and salt into mayo. Great with mushrooms and Swiss.
• Chipotle mayo: mayo blended with chipotles in adobo and a squeeze of lime. Smoky, spicy and perfect with pepper jack and avocado.
• Sriracha mayo: mayo and sriracha, with a little lime or rice vinegar. Simple, spicy and slightly sweet.
• Horseradish sauce: mayo or sour cream with prepared horseradish, a little Dijon and black pepper. Excellent with steakhouse-style burgers and blue cheese.
• Herb mayo: mayo with chopped fresh herbs like chives, parsley, dill or basil and a bit of lemon zest. Light and fresh, especially on turkey burgers like our juicy turkey burger.
• Comeback sauce: a Southern favorite, typically mayo with chili sauce or ketchup, hot sauce, Worcestershire, garlic and black pepper. Tangy, a little spicy and very versatile.
• Green chile mayo: mayo with chopped roasted green chiles, garlic and lime. Pairs naturally with a green chile cheeseburger.

Bold and creative burger sauces

• Barbecue sauce: sweet, smoky and tangy. Brush it on the patty in the last minute of cooking or spread it on the bun, then add cheddar, bacon and crispy onions.
• Blue cheese sauce: crumbled blue cheese stirred into sour cream or mayo with a splash of lemon. Balance it with caramelized onions or hot sauce.
• Steak sauce: tangy, savory and a little fruity; a quick upgrade for a cheddar and onion burger.
• Pesto: basil, garlic, Parmesan and olive oil. Try it with mozzarella and tomato, or mixed half and half with mayo.
• Beer cheese: a warm, pourable cheese sauce with mustard and beer that suits pretzel buns.
• Teriyaki glaze: sweet and salty; brush it on near the end of cooking and pair with grilled pineapple and spicy mayo.
• Tzatziki: yogurt, cucumber, garlic and dill. Cool and tangy, best on lamb burgers.
• Onion jam: slow-cooked onions with sugar and vinegar until thick and jammy. More condiment than sauce, but it does a sauce's job.

Pairing sauces with burgers and toppings

• Smash burgers: special sauce, fry sauce or plain ketchup and mustard. Keep it tangy to cut the crispy, fatty crust.
• Classic cheeseburgers: ketchup and mustard, special sauce or Thousand Island.
• Bacon cheeseburgers: barbecue sauce, steak sauce or chipotle mayo.
• Mushroom and Swiss: garlic aioli or Dijon mayo. See our mushroom Swiss burger.
• Spicy burgers: a cooling sauce like herb mayo, ranch or blue cheese sauce to balance the heat.
• Turkey and veggie burgers: herb mayo, pesto mayo or chipotle mayo, since leaner patties benefit from extra richness.

For more ideas on building a full burger around your sauce, see our guide to the best burger toppings.

Tips for making and storing burger sauce

• Make it ahead: mixing sauce at least 30 minutes before serving gives the flavors time to blend, especially garlic and spices.
• Spread both buns: a thin layer on the top and bottom buns, ideally toasted, adds flavor and keeps the bread from getting soggy.
• Don't drown it: about a tablespoon per burger is plenty for most sauces.
• Keep it cold: store mayo- and dairy-based sauces covered in the refrigerator and use them within a few days. At a cookout, follow USDA guidance and don't leave them out for more than two hours, or one hour when it's above 90°F.
• Glaze carefully: sugary sauces like barbecue and teriyaki burn quickly, so brush them on only during the last minute or two of cooking.

Frequently asked questions

What is burger sauce made of?

Most burger sauces start with mayonnaise and add ketchup, chopped pickles or relish, a little mustard and seasonings such as garlic powder, onion powder and paprika. Recipes vary, so adjust the balance to your taste.

What's the difference between burger sauce and Thousand Island?

They're very similar. Thousand Island is usually sweeter and chunkier and is sold as a salad dressing, while burger sauce is typically thicker, tangier and made specifically for spreading on buns.

Do I need to know a restaurant's secret sauce recipe?

No. Restaurant sauces are proprietary, but the general style is easy to recreate. Start with mayo, ketchup and pickles, then tweak the sweetness, tang and spice until you like it.

How long does homemade burger sauce last?

Keep mayo-based sauces covered in the refrigerator and use them within a few days for the best flavor and safety, and always check the dates on the mayonnaise and other ingredients you used.