This Thermomix® burger sauce is ready in 10 minutes and makes 4 servings. The key decision: ketchup-based (bold and spicy, like our recipe) or mayo-based (creamy, like a Big Mac sauce). We take the classic route with 300 g ketchup as the base, plus Worcestershire sauce, balsamic vinegar and brown sugar for depth.
We have been making this sauce for every burger night for years. It is more versatile than the classic Big Mac mayo because it works as a dip for chips, alongside grilled meat or as a steak marinade. It pairs perfectly with our soft homemade burger buns made in the Thermomix®.
Burger Sauce with the Thermomix®
Ingredients 0 / 8 ✓
- 2 garlic cloves
- 1 onion small
- 1/2 chilli dried
- 300 g ketchup
- 3 tbsp medium-hot mustard
- 2 tbsp Worcestershire sauce
- 50 g balsamic vinegar
- 30 g brown sugar
Instructions 0 / 3
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1
Chop the garlic, chilli and onion.
Peel the garlic and onion, place in the mixing bowl together with the chilli and chop for 5 sec / speed 8.
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2
Blend the sauce.
Add the remaining ingredients and blend for 10 sec / speed 8.
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3
Serve. Spread generously over your prepared burgers and enjoy.
Video
Nutrition per serving
Ketchup base vs. mayo base: two schools of burger sauce
The two main burger sauce camps differ in their base. Mayo-based sauces produce a creamy, pale sauce with almost 100 per cent fat per tablespoon. Ketchup-based sauces (our version) are heartier, darker and contain around 25 per cent fewer calories per serving.
The advantage of our ketchup base: the sauce is vegan (no egg), has a bolder flavour and works well beyond burgers. The advantage of a mayo base: creamier on the palate, closer to the fast-food original. If you enjoy both styles, combine them: 200 g ketchup plus 100 g mayo as a 2:1 mix.
Worcestershire sauce and balsamic vinegar: the two depth-boosters
2 tbsp Worcestershire sauce and 50 g balsamic vinegar are what set this apart from a simple ketchup-and-mustard mix. Worcestershire sauce brings a fermented umami note (from anchovies, tamarind and molasses), while balsamic adds a sweet-and-sour depth.
Without Worcestershire sauce the flavour falls flat. If you do not have any, 1 tbsp soy sauce plus 1/2 tsp anchovy paste works as a substitute. Balsamic vinegar can be replaced with dark balsamic (more intense) or apple cider vinegar (sharper), but use only 30 g instead of 50 g as apple cider vinegar is more acidic.
Fresh garlic and chilli instead of powder
Many Thermomix® recipes use garlic and onion powder as a shortcut. That works, but the flavour is less vibrant. We use 2 fresh garlic cloves, 1 onion and 1/2 chilli, chopped in just 5 seconds at speed 8. The result is a noticeably fresher taste.
The chilli is optional. If you prefer no heat, simply leave it out or replace it with 1/4 tsp smoked paprika. For a proper kick, use 1 whole chilli or add 1 tsp sambal oelek.
Big Mac sauce variation: for fast-food nostalgia fans
If you want the classic Big Mac look: 220 g mayonnaise, 100 g finely chopped gherkins (dill-style), 4 tsp medium-hot mustard, 1 tsp white wine vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, 1 tsp salt. Chop the gherkins for 5 sec at speed 5, add the rest and blend for 10 sec at speed 3. Keeps for 2 weeks in the fridge.
This variation is closer to the McDonald’s original because it uses mayo, gherkins and dried spices rather than fresh vegetables. The flavour is creamier and less bold than our standard version. It works best with classic cheeseburgers.
American variation with soured cream and homemade mayo
For the more ambitious cook: make your own mayo. Whisk 1 egg yolk with 1 tbsp mustard and 1 tbsp vinegar at speed 4, then slowly drizzle in 125 g neutral oil. Add 40 g ketchup, 40 g soured cream, 1 shallot, 2 gherkins and 1 garlic clove.
This is an American-style burger sauce and produces a restaurant-quality result. Effort: 15 minutes instead of 10. Flavour: noticeably fresher than shop-bought mayo because the oil has not oxidised. Best saved for special occasions given the extra work involved.
What else does this sauce go with?
We use it regularly in five other situations. As a dip for chips it is a direct replacement for mayo. As a steak marinade (leave the meat for 1 hour) it adds sweetness and spice. As a pizza topping after baking for a burger-style pizza. As a spread on rolls with cold roast beef. As a wrap sauce with chicken and salad.
If you are looking for more burger sauces: our BBQ sauce made in the Thermomix® is the sweeter option for pulled pork and spare ribs.
1 hour resting time makes all the difference
The sauce tastes good straight after blending, but it develops its full depth after 1 hour in the fridge. During that time the garlic, onion and seasoning components come together into a well-rounded flavour. If you are in a hurry, serve it straight away, but you will notice the difference in aroma.
Stored in a sealed jar, the sauce keeps for 1 week in the fridge. Frozen in small portions (for example in an ice cube tray) it keeps for 3 months. Thaw overnight in the fridge and leave to warm up for 10 minutes before serving.
Our tip: try our lime hollandaise made in the Thermomix®.
