Best 4 Burger 21 Sauce Recipes
Tantalize your taste buds with the ultimate burger experience! Embark on a culinary journey with our diverse collection of 21 burger sauce recipes, each a unique symphony of flavors designed to elevate your burgers to new heights. From classic favorites like ketchup and mustard to adventurous creations like pineapple teriyaki and roasted garlic aioli, this comprehensive guide has something for every palate. Prepare to transform your burger game with these delectable sauces that cater to a wide range of preferences, dietary needs, and culinary curiosities. Get ready to elevate your next burger night with an explosion of flavors that will leave your taste buds craving more.
Here are our top 4 tried and tested recipes!
BEST BURGER SAUCE
This tangy sauce has a zip that goes well with a burger or as a fry dip. It is versatile and can be spicy or a kid-friendly sauce.
Provided by devilcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 20
Number Of Ingredients 8
Steps:
- Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 2.2 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 166.1 mg, Sugar 1.6 g
SPECIAL BURGER SAUCE
Steps:
- Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.
21 BURGER
Steps:
- Preheat oven to 400 degrees F.
- In a large, oven-proof skillet, over medium heat, saute celery in 1 tablespoon butter, about 4 minutes. Remove celery and let cool.
- In a medium bowl, stir to combine ground sirloin, bread crumbs, au jus mix, and sauteed celery. Form into 4 patties.
- Melt remaining butter in skillet. Carefully place patties in skillet and cook 2 to 3 minutes, or until browned on 1 side. Flip patties and place in preheated oven. Cook for 12 to 15 minutes for medium doneness.
- Serve hot on toasted buns with desired condiments.
'21' CLUB HAMBURGER
When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's "new" hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.
Provided by The New York Times
Categories lunch, burgers, main course
Time 1h20m
Yield One hamburger
Number Of Ingredients 12
Steps:
- Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley. Blend well. Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter. Place in the freezer for an hour or longer, until it is frozen. This butter may be used a portion at a time and refrozen.
- Preheat a gas or charcoal broiler to high.
- Shape the meat into a round ball without kneading. With the finger, make a partial indentation through the center of the ball. Shove one frozen tablespoon of butter into the center of the ball and press to close the opening. Flatten the meat into a patty shape about three-quarters of an inch thick. Sprinkle on both sides with salt and pepper. Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
- Brush the bread slices on one side with one tablespoon of olive oil. Place the slices oiled side down on the grill and cook briefly until lightly toasted. Turn and cook briefly on the second side.
- Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil. Toss briefly.
- Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread. Serve the tomato and onion slices on the side to be added to the hamburger as desired. Serve tomato ketchup only on request. The hamburger is also served with freshly cooked gaufrette potatoes on the side.
Tips:
- For a richer flavor, use a combination of ground chuck and ground sirloin.
- Season the patties generously with salt and pepper to enhance their taste.
- Handle the meat gently to prevent tough burgers.
- Use a large skillet or griddle to cook the burgers evenly.
- Cook the burgers over medium heat to prevent burning.
- Flip the burgers only once during cooking to retain their juices.
- Use a meat thermometer to ensure the burgers are cooked to your desired doneness.
- Let the burgers rest for a few minutes before serving to allow the juices to redistribute.
- Top the burgers with your favorite toppings, such as cheese, lettuce, tomato, onion, and pickles.
- Serve the burgers immediately with your favorite sides, such as fries, onion rings, or a salad.
Conclusion:
The Burger 21 sauce is a versatile condiment that can be used to enhance the flavor of a variety of dishes. It is especially well-suited for burgers, fries, and onion rings. The sauce is easy to make and can be tailored to your own personal taste. With its smoky, tangy, and slightly sweet flavor, the Burger 21 sauce is sure to become a favorite in your kitchen.
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