The No-Mustard Burger Sauce.. Perfected

I absolutely had to try that beef tallow I made. Best way I know how was to fire up the Blackstone and make some burgers. But I know I’ve done a bunch of those already for ya. So I thought, okay.. Patty Melt! I had some white bread I needed used up – perfect. Did a search on the website and saw The Blackstone Bison Patty Melt . Well dammit.

Still gotta showcase something new. Let’s head into the ForensicBBQ kitchen and whip up the best damn burger sauce for all you mustard haters out there then. This was one of those mix, taste.. add, mix, taste.. and keep going until I had it. I have it. And because the recipe is below, so do you.

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Recipe

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Blackstone Patty Melt

MrsForensicBBQ asked why I was making meat footballs. I said I needed to make them more oval shaped to accommodate the bun (bread) size and she walked away uninterested. She was right to. The time/effort I put into this could be put towards a better good – but it’s not. She married me, her fault.

Anyway, that jar in the upper right should look familiar. A couple weeks ago, I cooked, strained and filtered some beef brisket fat and made some tallow. I was excited to try it, and said let’s go! If you missed that Tallow post, go back and see that brisket I made. Chef’s kiss. Anyway, first up, the onions.

Tallow onions! Tallow cheese burgers.. tallow on the bread. Tallow everywhere. Little bit goes a long way. Fantastic richness was added that you just don’t get with the usual squirt bottle of olive oil. Love that I’ll have tallow in the fridge for a little while. (Edit: It’s gone. Fish & Chips)

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The Burger sauce

So this started off with a simple 2 parts mayo to 1 part ketchup. That was going to be the base, and then we’ll work from there. I used a small bowl and a whisk and got to work. First thing to add was some pickles. I took a couple dill spears and chopped them up. Next time I make it, I’ll dice these down even further. Won’t be as chunky next time, but it had the necessary flavor.

If you know me, you know it needs a little bit of zip. Some kind of spice, so in goes the jalapenos. I had some pickled slices and cut those up as well and added it. Threw a couple tsp of Worcestershire sauce in there. Still wasn’t zippy enough. Poured a little bit of the jalapeno jar juice in the bowl and threw in (what I think) was a tsp of cayenne pepper. It wouldn’t surprise me if there was two, but I can’t remember. Throw a pinch of salt and cracked enough pepper in the bowl so when I whisk mixed, I could see it. A little touch of Apple Cider Vinegar and the tasting was complete.

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The Result

It was good on its own, but how was it for it’s intended purpose? Magical.

I like that picture because I told you previously – I cracked enough pepper for it to show. And the burger sauce drip has exactly that. This was probably the best sauce I’ve made that topped a burger. I can see this easily being an all-purpose dip (french fries, onion rings, etc.) – but I don’t want to overdo it. Let it have its place on the burger and that’s that. With no mustard.

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The Recipe