10 Easy Burger Sauces - Cooking Light

Photo: Randy Mayor

Zest and Zing

Starting with 2 tablespoons of canola mayo, these sauces will be ready in just a few minutes. They add flavor, zest, and zing to any bland burger or sandwich.

First, our Avocado Sauce adds a delicious creamy texture to grilled burgers.

Add ¼ cup ripe peeled mashed avocado, ¼ teaspoon fresh lime juice, and 1/8 teaspoon kosher salt to mayo; stir until blended.

SERVES: 6 (serving size: about 1 tablespoon)

CALORIES 30; FAT 2.9g (sat 0.2g); SODIUM 71mg

View Recipe: Avocado Sauce

Photo: Randy Mayor

Curry Mayo

Add ¼ teaspoon Madras curry powder, ¼ teaspoon fresh lemon juice, and a dash of kosher salt to mayo; stir until blended.

SERVES: 4 (serving size: about 1½ teaspoons)

CALORIES 23; FAT 2.3g (sat 0g); SODIUM 75mg

View Recipe: Curry Mayo

Photo: Randy Mayor

Spicy Rémoulade

Add 2 teaspoons unsalted ketchup, 2 teaspoons chopped drained capers, 1 teaspoon chopped fresh chives, 1 teaspoon fresh lemon juice, 1 teaspoon Creole mustard, and ¼ teaspoon ground red pepper to mayo; stir until blended.

SERVES: 4 (serving size: 1 tablespoon)

CALORIES 30; FAT 2.4g (sat 0g); SODIUM 125mg

View Recipe: Spicy Rémoulade

Photo: Randy Mayor

Roasted Garlic-Balsamic Aioli

Remove papery skin from 1 garlic head (do not peel cloves). Drizzle 1 teaspoon oil over garlic; wrap in foil. Bake at 375° for 45 minutes. Cool 10 minutes. Separate cloves; squeeze into a bowl. Discard skins. Mash garlic. Stir in mayo, 1 teaspoon balsamic vinegar, and a dash of kosher salt.

SERVES: 4 (serving size: 1 tablespoon)

CALORIES 38; FAT 2.8g (sat 0.1g); SODIUM 76mg

View Recipe: Roasted Garlic-Balsamic Aioli

Photo: Randy Mayor

Herbed Mayo

Add 1½ tablespoons light sour cream, 1 tablespoon chopped fresh basil, 1 teaspoon chopped fresh chives, ½ teaspoon chopped fresh thyme, and 1/8 teaspoon black pepper to mayo; stir until blended.

SERVES: 4 (serving size: 1 tablespoon)

CALORIES 31; FAT 2.9g (sat 0.4g); SODIUM 49mg

View Recipe: Herbed Mayo

Photo: Randy Mayor

Sriracha Sauce

Add 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong), 2 teaspoons chopped fresh cilantro, and 2 teaspoons cider vinegar to mayo; stir until blended.

SERVES: 4 (serving size: about 1½ teaspoons)

CALORIES 26; FAT 2.3g (sat 0g); SODIUM 95mg

View Recipe: Sriracha Sauce

Photo: Randy Mayor

Roasted Bell Pepper Sauce

Preheat broiler. Cut 1 orange bell pepper in half lengthwise; discard seeds and membranes. Place 1 pepper half, skin side up, on a foil-lined baking sheet (reserve remaining half); flatten with hand. Broil 8 minutes or until blackened. Wrap bell pepper in foil; let stand 5 minutes. Peel and finely chop. Add 2 tablespoons chopped bell pepper and 1 teaspoon minced chives to mayo; stir until blended.

SERVES: 4 (serving size: 1 tablespoon)

CALORIES 27; FAT 2.3g (sat 0g); SODIUM 46mg

View Recipe: Roasted Bell Pepper Sauce

Photo: Randy Mayor

Chipotle and Lime Mayo

Add 1½ teaspoons lime juice, 1 teaspoon minced chipotle chile in adobo sauce, and 1 teaspoon adobo sauce to mayo; stir.

SERVES: 4 (serving size: 1½ teaspoons)

CALORIES 24; FAT 2.3g (sat 0g); SODIUM 72mg

View Recipe: Chipotle and Lime Mayo

Photo: Randy Mayor

Garlicky Mayo

Combine mayo, 1 tablespoon minced shallots, ½ teaspoon lemon juice, a dash of salt, and 3 minced garlic cloves in a mortar; pound with a pestle until blended.

SERVES: 4 (serving size: 2 teaspoons)

CALORIES 28; FAT 2.3g (sat 0g); SODIUM 76mg

View Recipe: Garlicky Mayo

Photo: Randy Mayor

Toasted Sesame and Soy Mayo

Add 1 teaspoon toasted sesame oil and 1 teaspoon lower-sodium soy sauce to mayo; stir until blended. Let stand 1 hour to let flavors meld, if desired.

SERVES: 4 (serving size: about 2 teaspoons)

CALORIES 33; FAT 3.4g (sat 0.2g); SODIUM 78mg

View Recipe: Toasted Sesame and Soy Mayo