Slideshow: 33 Great Sauce Recipes for Burgers

Ketchup
Ketchup
While nothing will replace a flavor so ingrained in our psyches as Heinz, this ketchup had its own appeal. It's brighter and fresher than bottled ketchup, with a natural tomato flavor that has just enough spice to clearly define itself as ketchup over any other tomato sauce.

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Yellow Mustard
Yellow Mustard
Ground mustard forms the base of this French's copycat yellow mustard, with vinegar pumping up the kick, and turmeric providing that bright yellow color that sets American mustard apart. While the flavor was well in line with store brands, the texture has a slightly gritty, homemade feel as opposed to the familiar, super processed version.

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Spicy Beer Mustard
Spicy Beer Mustard
This spicy, slightly sweet beer mustard was made to complement pastrami, but there's no reason you can't put it on burgers, too.

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Basic Barbecue Sauce
Basic Barbecue Sauce
Skip bottled barbecue sauces; this basic sauce base takes about 15 minutes to make from start to finish and is merely a launching point for infinite varieties.

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Kansas City-Style Barbecue Sauce
Kansas City-Style Barbecue Sauce
When most people think of barbecue sauce, they're probably picturing a thick, sweet, and tangy tomato mixture—that's Kansas City style.

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Chili Sauce
Chili Sauce
This chili ends up with a homogeneous, saucy texture perfect for topping burgers, hot dogs, or fries.

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[Photograph: J. Kenji López-Alt]

Mayonnaise
Mayonnaise
Homemade mayonnaise has a much fresher and brighter flavor than bottled. Your arm may ache from all the whisking, but the end result is worth it.

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Aioli
Aioli
While "aioli" is thrown around incredibly loosely for any mayo-like sauce, it's really only one thing: garlic mayonnaise, which is great for adding a creamy garlic bite to burgers, fries, or really any such thing your heart desires.

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Chipotle Mayonnaise
Chipotle Mayonnaise
Chipotle mayo is a pretty hot condiment whose popularity is well-deserved. With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies.

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Sun-Dried Tomato and Roasted Garlic Mayo
Sun-Dried Tomato and Roasted Garlic Mayo
This mayo is bursting with deep tomato and garlic flavor. Great for putting on burgers or dunking fries into!

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Baconnaise
Baconnaise
Save your bacon fat to make this rich, smoky spread. Goes great on a Bacon Attack Burger!

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[Photograph: J. Kenji López-Alt]

Big Mac Spread
Big Mac Spread
The sauce on a Big Mac may seem to be a Thousand Island-type spread, but it's actually a mayonnaise-based sauce with no ketchup or tomato to speak of.

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[Photograph: J. Kenji López-Alt]

In-N-Out Spread
In-N-Out Spread
This spread may be a basic Thousand Island-style dressing—a mixture of ketchup, mayonnaise, and sweet pickle relish— but you've got to get the ingredient ratios right if you're going to make an In-N-Out Double-Double, Animal-Style.

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[Photograph: J. Kenji López-Alt]

Peruvian Green Sauce
Peruvian Green Sauce
This spicy, tangy, and cooling sauce is easy to make. A tangy mayonnaise base is pepped up with a squeeze of lime juice and lemon, along with the heat of fresh jalapeños and a big handful of cilantro.

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[Photograph: J. Kenji López-Alt]

Ranch
Ranch
This homemade Ranch strikes a mellower tone than the store-bought version, with creamy, rich buttermilk and fresh parsley, chives, and dill.

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Franch Dressing
Franch Dressing
Half French dressing, half ranch equals Franch. The French lends a sugary ketchup and onion flavor, while the ranch influence is distinctly herbal, and both respective tangs make that "zing" the dominant trait.

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Pimento Cheese
Pimento Cheese
Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes. This Southern classic is simply a mixture of grated sharp cheddar, mayo, pimentos, cayenne, and hot sauce.

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Arugula Pesto
Arugula Pesto
The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto.

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Hot Chili Chutney
Hot Chili Chutney
Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat.

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Homemade Sriracha
Homemade Sriracha
Setting out to recreate Huy Fong's ubiquitous sauce, this sauce hits the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.

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Cherry Barbecue Sauce
Cherry Barbecue Sauce
You can call cherry a "secret" ingredient to this barbecue sauce. It adds a deep fruitiness that gets well embedded in the sauce. It's noticeable, yet a little hard to discern at the same time. The cherries are paired with ancho chili powder, which gives an earthy spice, along with the very distinctive white pepper.

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Cilantro Pesto
Cilantro Pesto
If you like cilantro, you may prefer cilantro pesto (blended with pumpkin seeds, cotija cheese, serrano pepper, and lime juice) to the classic basil.

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Basil Pesto
Basil Pesto
Pesto is ripe for experimentation but if we're talking traditional, it's going to be basil, pine nuts, garlic, olive oil, and Parmesan combined into a smooth paste. It's quick work to get all the ingredients chopped and combined into a nutty, herbal paste by using a food processor.

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Basic Teriyaki Sauce
Basic Teriyaki Sauce
This is a simple mixture of soy sauce, brown sugar, Sake, and mirin, cooked down until it becomes a semi-thick, spoon-coating sauce with a constant pull between sweet and salty.

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Tomato Jam
Tomato Jam
In this recipe, juicy heirlooms are paired with fresh ginger, cinnamon, and a dash of red pepper flakes for kick. Besides being a great condiment for burgers, it's also great on BLTs and grilled cheese sandwiches.

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[Photograph: Lucy Baker]