Prep 1 min
Cook 0 mins
BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.
- 2 cups homemade basic mayonnaise (See my pg for Spike's version)
- 2 tablespoons ketchup
- 2 tablespoons molasses
- 2 tablespoons rice vinegar
- 1 teaspoon sea salt (or less, if you use reg salt, its REALLY SALTY)
- Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
Tried this last night with some Elk Burgers I had put on the grill. It was great, and at last something different! All of my buddies who were over watching the ball game just loved it. Thanks, this ones a keeper College Girl!
This is so yummy. This is something I'll do often since it changes from the plain dressing ie: ketchup, mustard, relish.... Thanks College Girl :) Made for Cooking tag mania
Mmmm, this was so good, I'm putting it in my best of 2013 file! Love the molasses and the rice vinegar gave it just the right amount of acidity. Thanks! I'll be making this again! Made for the Think Pink event, Oct. 2013.