Smashburger Signature Creamy Sauce

This Smashburger-inspired creamy sauce is one of those small culinary inventions that quietly transforms a simple burger into a memorable bite. I discovered this combination while trying to replicate the bright, tangy, slightly smoky spread that elevates smashed patties at a local roadside joint. The first time I made a batch at home, the family lined up at the stove, eager to taste it warm on toasted buns. The texture is silky and spreadable, the flavor a layered chorus of sweet pickle relish, tangy Dijon and ketchup, and a whisper of smoke from paprika — all grounded by the rich creaminess of mayonnaise.

What makes this sauce special is how quickly it ties components together: it brightens fatty beef, balances salty bacon, and adds interest to even a plain grilled chicken sandwich. It’s forgiving during prep and improves with a short rest in the refrigerator, which lets the spices bloom and the relish soften. I now keep a jar in the door of my fridge — it’s my secret shortcut for weekday dinners, weekend cookouts, and whenever a sandwich needs a friendly flavor nudge.

Ingredients

• Mayonnaise (1 cup): The creamy backbone. I use a full-fat, high-quality mayonnaise for the smoothest mouthfeel — Hellmann's/Best Foods or Duke's are reliable choices that give sweet and rich balance.
• Sweet pickle relish (2 tablespoons): Adds crunch and a touch of sugar that contrasts the mustard. Look for relish with medium-sized chunks rather than a puree so you retain texture in each bite.
• Ketchup (2 tablespoons): Brings tomato sweetness and a touch of acidity. Use a classic prepared ketchup; for a deeper tomato note, try one labeled "thick" or "barbecue-style."
• Dijon mustard (2 teaspoons): Gives bright, sharp tang that cuts through fat. Dijon is preferable to yellow mustard here for its smoother, more refined heat.
• Montreal steak seasoning (1/2 teaspoon): A savory, pepper-forward blend with garlic and coriander that adds umami and structure to the sauce.
• Smoked paprika (1/2 teaspoon): Introduces gentle smoke without heat — ideal if you want that grilled note without a smoker.
• Worcestershire sauce (1/4 teaspoon): A small dash of umami-rich depth; if you avoid fish-based products, you can omit or substitute with a splash of soy sauce (note the salt change).
• These components total about 1 cup of sauce — enough for 4–6 sandwiches depending on how generous you are.

Instructions

Gather and measure: Measure all ingredients upfront for a quick, clean assembly. Use level tablespoons and teaspoons for consistent results. Place the cup of mayonnaise in a medium mixing bowl so you can whisk without spilling. Combine the wet elements: Add the sweet pickle relish, ketchup, and Dijon mustard to the mayonnaise. These wet ingredients form the primary flavor matrix: relish contributes sweet-briny notes, ketchup adds tomato-forward sweetness, and Dijon supplies bright acidity. Season and adjust: Sprinkle in the Montreal steak seasoning and smoked paprika, then add the Worcestershire sauce. Whisk thoroughly until you reach a smooth, homogeneous texture. Taste and adjust — if you want more tang, add an additional 1/2 teaspoon Dijon; for smokier depth, increase smoked paprika in 1/4 teaspoon increments. Rest and meld: Transfer the mixture to an airtight container and refrigerate for at least 30 minutes. Chilling lets the oil-based mayonnaise absorb flavors and the relish soften slightly, melding bright and savory notes into a cohesive spread. Final stir and serve: Give the sauce a final stir before using. If the texture feels too thick, whisk in 1 teaspoon of water or lemon juice at a time until you reach spreadable consistency. Serve chilled or at cool room temperature on burgers, sandwiches, or as a dip.

Storage Tips

Store in a clean, airtight container in the refrigerator's coldest section (not the door) to minimize temperature swings. Use a glass jar with a tight-sealing lid or a BPA-free plastic container; mark the date on the lid so you’ll know when it was made. Keep for up to 7 days — beyond that the relish softens too much and flavors begin to fade. Re-stir before serving. Do not freeze this emulsion; freezing breaks mayonnaise and creates a watery, separated texture when thawed.

Ingredient Substitutions

If you prefer a lighter texture, swap half the mayonnaise for plain Greek yogurt (note: tang will increase). For vegan diets, use a plant-based mayo and omit Worcestershire or choose a vegan Worcestershire. To reduce sugar, replace sweet pickle relish with finely chopped dill pickles plus a pinch of sugar or a teaspoon of honey to taste. For more heat, stir in 1/2 teaspoon sriracha or 1/4 teaspoon cayenne; for smoky heat, use a teaspoon of chipotle in adobo, finely chopped.

Serving Suggestions

Spread liberally on toasted burger buns for a classic smash-style sandwich, or use it as a dip for thick-cut fries and onion rings. Try it on a cold chicken salad wrap to add creaminess and brightness, or brush sparingly on grilled vegetables for an unexpected flavor boost. Garnish sandwiches with shredded iceberg, thinly sliced red onion, and a dill pickle spear to echo the relish notes in the sauce.

Seasonal Adaptations

In summer, swap sweet relish for quick-brined chopped cucumbers and add a tablespoon of fresh lemon juice for brightness. In autumn or winter, deepen the profile by stirring in 1/2 teaspoon Dijon mixed with a teaspoon of whole-grain mustard and a pinch more smoked paprika for a cozier, roasted-vegetable-friendly version.

Meal Prep Tips

Make a double batch and portion into small jars for quick sandwich assembly during the week. Because the sauce is stable (no dairy other than egg-based mayo), it travels well for packed lunches; keep refrigerated until ready to use. For parties, place the sauce in a bowl with a serving spoon and label it for guests — it’s a crowd-pleasing dip for fries and veggies. If making ahead, opt to add crunchy relish right before serving for maximum texture.

Success Stories

Readers and friends have reported swapping this sauce into everything from breakfast egg sandwiches to lobster rolls — one friend even mixed a spoonful into potato salad for a tangy upgrade. At a recent cookout, someone called it the "secret sauce" that made the burgers better than the restaurant we were trying to emulate. I love hearing those stories because they show how a simple condiment can become the star when balanced correctly.

Give this spread a try on your next burger night — it’s fast, adaptable, and reliably delicious. Make it yours by tweaking heat and sweetness, and you’ll likely find it becoming a staple in your refrigerator door.