Alice Rose A good burger sauce is really just about getting the ratios right between creamy, sweet, tangy and a little bit of heat.
This one leans on pickle brine rather than plain vinegar for its sharpness, which adds a slightly more rounded tang than vinegar alone, and it comes together in the time it takes to toast a bun.
Once you’ve made this a couple of times, you’ll never reach for a bottled version again.
Why Pickle Brine Makes a Noticeably Better Burger Sauce Than Vinegar
Most quick burger sauce recipes call for a splash of vinegar to add sharpness, but plain vinegar can taste one-note and slightly harsh compared to what a good burger sauce needs.
Pickle brine carries the same acidity as vinegar, but with the added sweetness and spice already present in most jarred pickles, giving the sauce a more rounded, complex tang without any extra ingredients.
Getting the ratio of mayonnaise to ketchup right also matters more than people expect. Too much ketchup and the sauce tastes like flavoured ketchup rather than a proper burger sauce; too little and it loses the sweetness that balances the tang from the mustard and pickle brine.
This recipe keeps mayonnaise as the clear base, with everything else added to support it rather than compete with it.
Ingredients for Gordon Ramsay Burger Sauce
- 150g mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle brine (from a jar of dill pickles)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- A few drops of hot sauce (optional)
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Burger Sauce — Step by Step
Step 1 — Combine the Ingredients
Add the mayonnaise, ketchup, mustard and pickle brine to a bowl.
Step 2 — Add the Spices
Stir in the smoked paprika, garlic powder, onion powder and hot sauce, if using.
Step 3 — Mix Thoroughly
Whisk everything together until fully combined and smooth.
Step 4 — Season and Rest
Season with salt and pepper to taste. Cover and refrigerate for at least 15 minutes before using, to let the flavours settle together.
My Top Tips for the Best Gordon Ramsay Burger Sauce
Use pickle brine rather than plain vinegar, as it adds a more rounded tang with a hint of sweetness that vinegar alone doesn’t have.
Let the sauce rest in the fridge for at least 15 minutes before using, since the flavours combine and mellow noticeably once given a little time.
Taste and adjust the balance before serving, adding a touch more ketchup for sweetness or mustard for extra tang depending on your preference.
Use good-quality mayonnaise, as it makes up the largest proportion of the sauce and its flavour comes through directly.
Make a larger batch than you think you need, since this sauce keeps well and is useful for more than just burgers.
Serving Suggestions
Use on burgers as the classic pairing, or as a dipping sauce for chips, onion rings or chicken tenders. It also works well spread inside a sandwich in place of plain mayonnaise.
How to Store Gordon Ramsay Burger Sauce
In the fridge: Store in an airtight container or jar in the fridge for up to 1 week.
In the freezer: Not recommended. Mayonnaise-based sauces tend to split once frozen and thawed, so this sauce is best made fresh or kept refrigerated.
Gordon Ramsay Burger Sauce Recipe
Ingredients
Method
- Combine mayonnaise, ketchup, mustard and pickle brine.
- Stir in paprika, garlic powder, onion powder and hot sauce.
- Whisk until smooth.
- Season, rest in the fridge 15 minutes before using.
Notes
Frequently Asked Questions About Gordon Ramsay Burger Sauce
Can I make this sauce ahead of time?
Yes — it’s actually better made a few hours or even a day ahead, as the flavours have more time to combine and deepen.
What can I use instead of pickle brine?
A mix of white wine vinegar and a small pinch of sugar works as a substitute, though the flavour will be slightly sharper and less rounded.
Can I make this sauce spicier?
Yes — add more hot sauce, or a pinch of cayenne pepper, adjusting gradually to your preferred level of heat.
Why does my sauce taste too sharp?
This usually means too much pickle brine or mustard relative to the mayonnaise. Add a little more mayonnaise to balance it out, a spoonful at a time.
