Here’s my favorite hamburger sauce. I’ve been known to use it on both burgers and fries. It’s got a mild kick. I keep the condiments simple and let the beef shine through. Most folks put their sauces on top of the patty, but I spread the liquid stuff on the bottom so it can soak into the bun, coat the meat, mix with the juices that drip down, and anchor the patty in place. You can vary the ingredients to your taste or doctor them with other ingredients.
Makes about 1¼ cups
Takes about 5 minutes, if you take a nap during the process
Whisk everything together in a bowl until smooth. Refrigerate the sauce in a tightly lidded container for 1 to 2 months.