One Country's Not-So-Secret Burger Sauce

One Country’s Not-So-Secret Burger Sauce

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Cookout season is here, which means it’s time to fire up your grill, crack open a cold one, and invite your friends over. I know everyone has their speciality: the potato salad, the perfect patty, etc;. Few people have a secret sauce. Most simply grab a bottle of ketchup, mustard, or mayo and slather that on whatever they eat. That seems illogical. Why on earth would you slave over the perfect hamburger only to overpower it’s flavor with ketchup?


No, friends. You deserve a better class of sauce. Something that enhances the burger, makes an excellent dipping sauce, and makes Chik-Fil-A sauce cower in shame. You need the One Country Not-So-Secret Sauce. It is the perfect blend of sweet and smoky, with a little kick. The secret is slow roasted garlic. Fresh garlic is too sharp, and garlic powder will make the sauce way too salty. Taking the time to roast your garlic will make all the difference in the world.

This sauce is what cookouts were made for. Yes, cookouts were created for this sauce. No, that doesn’t make sense but you definitely want to try it now. You’d be crazy if you didn’t.

1C Not-So-Secret Burger Sauce Recipe:

Ingredients:

  • 2 heads Garlic
  • 1 teaspoon Dijon Mustard
  • 2 Egg Yolks
  • 2 cup canola Oil
  • 2 teaspoon Lemon Juice
  • 1 – 2 tablespoon water
  • 1/4 cup ketchup
  • 1/4 teaspoon Cayenne Powder
  • Olive oil
  • Salt
Directions:

1. Cut the tops off the garlic heads, place them on a sheet of foil and drizzle the with olive oil and sea salt. Turn up the edges of the foil before seasoning to keep the oil from running everywhere. Put the foil on a cooking tray and roast the garlic in your oven for at least 45 minutes at 350F degrees.

2. Put the roasted heads to the side and let them cool. Once they are cool, you can remove the cloves from the head and papery skin. A simple squeeze will do.

3. Meanwhile, combine the egg whites and mustard in a processor; pulse until fully combined. Set your processor on a low speed and slowly add in the canola oil. When the sauce emulsifies, add the lemon juice and 1 tablespoon of water. You can add more water if the sauce is too thick.

4. Add the cayenne, roasted garlic, and ketchup to the sauce and mix until the sauce is smooth.

And, voila! Just like that you have a secret burger sauce. The sauce should keep for a few days if you have any leftover. It is perfect for packed lunches.

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