Burger Sauce

Very easy and very tasty aioli like sauce that is perfect for the hamburger.

Im not entirely sure the origin of this sauce, but it has been a necessary accompaniment to all the burgers Ive made for several years. I have always been very fond of aioli and have made many varieties of it as well, but then I have primarily used it to dip french fries in and not as part of the hamburger itself. However, this sauce is absolutely perfect to have as the first layer in the hamburger as it gives a round and pleasant taste of garlic.

In my opinion, one of the best combinations with this sauce is a cheeseburger with red onion marmelade. The sweetness and heat of the red onion jam are perfectly combined with the roasted garlic and together with a slightly smoky BBQ sauce and other ingredients for a cheeseburger, you get a very good burger that guests will ask for more than once.

The whole idea of this recipe is that it should be quick and easy. Admittedly, it takes some time to roast the garlic in the oven, but its just time where you wait instead of actually doing some kind of work, so I do not count that time. If you want to add a little luxury to the recipe, you can make the mayonnaise from scratch instead of using a purchased variant. To make mayonnaise yourself, you need egg yolks, mustard, vinegar, oil, salt and pepper. It will be more luxurious with your own mayonnaise, but since you mix quite a lot of garlic and extra mustard in this recipe, I think it goes just as well with a purchased mayonnaise. If, on the other hand, I was to serve an aioli or mayonnaise as a side to the hamburger, I would have spent some time making this from scratch.

I see no direct variations on this sauce more than possibly adding a little heat in the form of cayenne pepper or sambal oelek. The sauce is so good in itself that I do not want to add too many ingredients that possibly ruin what I consider to be perfect, but if you feel that you want to add ketchup and small pieces of pickled cucumber to make an all-in-one hamburger sauce just go ahead. I like to keep the sauce as it is and add the rest of the ingredients to burger instead.