Sauces and Condiments

These flavor- and profile-building burger components have become a lot more sophisticated as the category racks up innovation.

CHAPTER 6

Sauces and Condiments

HERE’S A PART OF THE BURGER WHERE CREATIVITY CAN ROAM FREELY—ALONG WITH THE CHANCE TO CREATE A UNIQUE SIGNATURE ITEM

Category-leading workhorses like mayonnaise, ketchup, and mustard will always be in demand, but flavor- and trend-seeking junkies will be open to something different. From salsa and flavored mayo to premium items like savory jams and gochujang, these final flourishes add flavor, value, and a top-shelf image to a standard burger.

Chimichurri—This piquant South American sauce—made with parsley, oregano, olive oil, garlic, and vinegar—is very on-trend, and is perfect with meat.

Pesto—In addition to the familiar basil version, pesto can be made with cilantro, arugula, kale, broccoli, tomato, ramps or wild garlic, mint, and more.

Salsa—Besides the popular pico de gallo variety, salsa can be made with a variety of fruits and vegetables, such as tomatillos, jicama, pineapple, mango, and sweet peppers, and showcase all kinds of chiles, mild to incendiary.

Aioli—Mayo’s sophisticated cousin can play host to dozens of flavor- and image-boosting ingredients: sherry vinegar, garlic or roasted garlic, cilantro-lime, roasted red pepper, chipotle, smoked paprika, rosemary…

32% of consumers are interested in savory jams on sandwich offerings.¹

Branded sauces—Using a condiment, even one as simple as mustard, that’s enhanced with branded spirits, local craft beer, or a well-known hot sauce adds familiarity and premium appeal. Or come up with a house-branded burger sauce.

Spreads—Treat items like guacamole, hummus, plain or flavored cream cheese, flavored butter or nut butter, tapenade, savory jams, and even chopped liver as thick sauces that stay put on a burger.

Multiple sauces—Here’s a situation where more can be more, by pairing two or even three sauces with complementary flavors and contrasting textures; try sweet-spicy chutney or barbecue sauce with creamy aioli, or mayo and balsamic glaze.

Dressing—Hearty salad dressings such as Thousand Island, remoulade, ranch (plain or flavored), honey mustard, blue cheese or Roquefort, buttermilk, creamy caper-herb, or Green Goddess.

Signature Condiments to Consider
Distinctive “house” condiments can be really easy to make or even purchase, whether it’s a mayo add-on or a global sauce pressed into service for a burger:

Mayo or mustard mixed with:
+ Kimchee
+ Harissa or sriracha
+ Flavor concentrate
+ Olive salad
+ Champagne vinegar
+ Truffle

Housemade ketchup (flavored or plain)
Regional barbecue sauce
Comeback sauce (a traditional Southern sauce made with mayo and chili sauce)
Satsivi (Russian walnut sauce)

Indian-spiced pickled beet relish
Thai coconut peanut sauce
Indonesian chili sambal
North African chermoula
Greek tzatziki
Korean gochujang

OPERATOR SPOTLIGHT
BUILT Custom Burgers, with locations in four states, offers 13 different sauces in its DIY portfolio. Besides mustard, mayo, and ketchup, there is the house BUILT Sauce, garlic and chipotle aioli, hickory BBQ, buttermilk ranch, Dijon balsamic, honey mustard, sweet sriracha, olive oil and vinegar, and sriracha aioli.

_{^{Source: Datassential SNAP! Build Your Own Burger (2020). Additional Source: 1. Datassential Keynote Report, Sandwiches (2017).}}