Cilantro Burger Sauce

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OriginAmerican diner

Active5 min

Total20 min

EquipmentSmall bowl and whisk

Yield

3/4cup

Sauces 4 double burgers with some left over

Whisk

2min

Until smooth and evenly speckled

Chill

15min

Minimum -- it keeps improving for a day

Keeps

5days

Airtight in the fridge

	1 · WHISK	2 · CHILL
1/2 cup ≈ 118 mL mayonnaise	Base for everything else.1	Cover and refrigerate at least 15 min before the first use.2
1 tbsp ≈ 15 mL yellow mustard	Whisk in. Carries the color and the vinegar tang.
1 tsp ≈ 5 mL dijon mustard	Whisk in. A teaspoon is enough to add sharpness without taking over.
2 tbsp ≈ 30 mL dill pickles, finely chopped	Chop fine enough to spread. Stir in last so they stay in suspension.
1 tsp ≈ 5 mL dill pickle brine	Whisk in. Thins the mayo just enough to spread on a soft bun without tearing it.
2 tbsp ≈ 30 mL cilantro, finely chopped	Chop fine and whisk in.3
1/4 tsp ≈ 1 mL smoked paprika	Whisk in.
1/4 tsp ≈ 1 mL garlic powder	Whisk in. Powder, not fresh -- see the notes.

1 · WHISK

2 · CHILL

1/2 cup ≈ 118 mL mayonnaise

Base for everything else.1

Cover and refrigerate at least 15 min before the first use.2

1 tbsp ≈ 15 mL yellow mustard

Whisk in. Carries the color and the vinegar tang.

1 tsp ≈ 5 mL dijon mustard

Whisk in. A teaspoon is enough to add sharpness without taking over.

2 tbsp ≈ 30 mL dill pickles, finely chopped

Chop fine enough to spread. Stir in last so they stay in suspension.

1 tsp ≈ 5 mL dill pickle brine

Whisk in. Thins the mayo just enough to spread on a soft bun without tearing it.

2 tbsp ≈ 30 mL cilantro, finely chopped

Chop fine and whisk in.3

1/4 tsp ≈ 1 mL smoked paprika

Whisk in.

1/4 tsp ≈ 1 mL garlic powder

Whisk in. Powder, not fresh -- see the notes.

mayonnaise · WHISK Whisk the rest in until smooth and evenly speckled green.
mayonnaise · CHILL Usable immediately if the griddle is already hot.
cilantro, finely chopped · WHISK Stems included -- they carry more flavor than the leaves.

Protein

Produce

Dairy & Egg

Pantry & Grain

Spice & Seasoning

Liquid & Fat

Notes

Garlic powder, not fresh garlic. Fresh garlic keeps developing in a cold mayo base and turns harsh by day two. Powder hydrates into the sauce evenly and tastes the same on day five as it did on day one -- which is the point of making a batch.

Both mustards earn their place. Yellow brings the color and the plain vinegar tang people read as "burger sauce"; dijon brings the sharp back end. One without the other tastes either flat or too fancy for a smash burger.

Let it sit. Straight out of the bowl the paprika and garlic powder are still dry specks. Fifteen minutes hydrates them and the flavor pulls together; a full day is better if you plan ahead.

Not just for burgers. It is a fry sauce, a slaw dressing thinned with a little more brine, and a good chicken sandwich spread. Make the full batch even if you are cooking for two.

Where this came from. Built as the sauce for Griddle Smash Burgers, which is still the best argument for it.

Original Developed in this project, August 2026, as the sauce for a Blackstone-style smash burger. Split into its own card September 7, 2026.