This burger sauce will transform how you make Aussie burgers

When it comes to burgers, I’ve learned it’s not really about packing the patties with flavour, it’s all about the sauces.

Having a few different sauces on the table means everyone can build their own perfect burger, mixing and matching flavours however they like. But there’s a burger sauce that beats them all.

BHG senior food editor Sarah Murphy holding a big Aussie burger with beef, beetroot, cheese and French onion sauce — Sarah Murphy testing her Aussie burger recipe. *(Photography: Tim Roberts)*

The three combinations I’ve put together here are each delicious on their own, but they also play really well together. The surprise star? French onion sauce was the runaway favourite – it’s super simple, full of flavour and ridiculously versatile.

After our taste test, the two-ingredient sauce quickly became the talk of the office, with Meg (BHG editor) and Scott (creative director) calling it a game changer for burgers. If you want it a bit more mellow, just stir through some extra sour cream. Happy barbecuing!

Ingredients

500g beef mince

Sea-salt flakes and freshly ground black pepper, to season

4 slices tasty cheese

4 burger buns

1 baby cos lettuce, leaves separated

2 tomatoes, thickly sliced

400g can sliced beetroot, drained

1 small red onion, thinly sliced

Tomato and chilli jam

400g can diced tomatoes

1/2 cup white wine vinegar

1/2 cup brown sugar

1 brown onion, roughly chopped

1 garlic clove, crushed

1 long red chilli, chopped

1 teaspoon grated ginger

Burger sauce

1 cup whole egg mayonnaise

1 tablespoon mild American mustard

1 tablespoon chopped gherkins

1 teaspoon white vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon paprika

French onion sauce

1/2 cup sour cream

2 teaspoons french onion soup mix

1/4 cup water (approx.)

Method

Step 1

For tomato and chilli jam, combine ingredients in a saucepan and bring to the boil on high heat. Reduce heat to low and simmer 20–25 minutes, until thick and jam-like. Remove from heat. Cool. Transfer to a jar or bowl.

Step 2

For burger sauce, in a bowl combine all ingredients and mix well.

Step 3

For French onion sauce, combine sour cream and soup mix in a bowl. Gradually add water, stirring until mixture is a dollopy consistency.

Step 4

Put mince in a bowl and stir until loose. Season and shape into four patties. Heat a barbecue flat plate or a frying pan on medium heat. Cook patties for 4–5 minutes each side or until cooked through. Transfer to a tray and top with cheese. Put buns, cut-side down, onto the hot flat plate or pan for 15 seconds to toast.

Step 5

Load each bun base with your choice of sauce, lettuce, tomato and beetroot. Top with a patty, onion and sauce of choice. Finish with bun tops.

A big beef burger with French onion sauce, cheese, beetroot, onions and salad — *(Photography: Tim Roberts, styling: Michele Cranston and David Morgan)*

What sauce is used for burgers?

The most common sauces to use for a burger are tomato sauce (ketchup), mayonnaise, mustard, tomato relish, barbecue sauce, spicy hot sauce or burger sauce. You can make burger sauce yourself using a mix of condiments, including mayo, tomato sauce, pickles and mustard.

What is the correct order of a burger?

The best way to stack a burger is in this order: bottom bun, sauce, meat patty, cheese, additional sauce, pickles, onion, tomato, lettuce and top bun. If you’re making an Aussie burger with beetroot and pineapple, fit them above your meat patty and cheese. This order ensures both sides of the bun don’t go soggy while you’re eating.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)