Crack burger sauce recipe seekers, you’re in the right kitchen. This bold, creamy spread has developed a reputation for being so good, people keep coming back for more—and it’s not just hype. In this article, you’ll get my full homemade version, plus tips on what makes this sauce tick, how it compares to smash burger sauce and monkey sauce, and exactly what to eat it with. Whether you’re a first-timer or a flavor fanatic, this is one sauce recipe you’ll want to bookmark—and probably memorize.Part 2: What’s in a Crack Burger Sauce Recipe?
Table of Contents
Crack Burger Sauce Recipe Beginnings: What Actually Goes In
The first crack burger sauce recipe I made wasn’t planned. I just had mayo, sour cream, mustard—and a fridge full of half-used jars. I mixed them together out of curiosity, not confidence.
It tasted okay. Nothing special. Then I added a splash of pickle juice—totally unmeasured. That changed everything. It cut through the fat and brought it to life. That’s when I started paying attention.
Later I played with chili sauce, sometimes Sriracha. Smoked paprika too, depending on the night. And once, just to experiment, I grated in a little cheddar. But even plain, this sauce holds its own.
I never wrote it down at first. Just tasted and tweaked, like I did with my Cajun Cream Sauce—a recipe that also came together from instinct, not rules.
How It Compares to Smash Sauce and Monkey Sauce
I’ve been asked more than once if it’s like smash sauce. The kind you’ll find in something like a Big Mac Sauce Recipe—mayo, ketchup, mustard, maybe relish. It’s sweeter. Familiar. A little expected.
Monkey sauce? That one’s trickier. Some versions remind me of Boom Boom Sauce—sweet, tangy, sometimes spicy, depending on who made it.
But this crack burger sauce recipe doesn’t shout. It builds. First it’s creamy, then tangy, then there’s a little bite you didn’t see coming.
| Sauce | Flavor Feel |
|---|---|
| Crack Burger Sauce | Creamy, tangy, warm, stays with you |
| Smash Burger Sauce | Sweet, ketchup-heavy, simple |
| Monkey/Boom Boom Style | Chunky, sweet-vinegary, a little heat |
It’s the kind of sauce you don’t just use—you end up depending on it.
Print
Crack Burger Sauce Recipe: Bold, Creamy, and Seriously Addictive
- Total Time: 5 minutes
- Yield: ~¾ cup (6–8 servings)
Description
This crack burger sauce recipe is creamy, tangy, and wildly addictive. Made from simple ingredients like mayo, mustard, and chili sauce, it comes together in minutes and adds bold flavor to burgers, sandwiches, and more.
Ingredients
-
½ cup mayonnaise
-
2 tablespoons sour cream (or Greek yogurt)
-
1 tablespoon Dijon mustard
-
1 tablespoon pickle juice (more to taste)
-
2 teaspoons chili sauce or Sriracha
-
½ teaspoon smoked paprika
-
Salt to taste
-
Optional: 2 tablespoons grated cheddar cheese
Instructions
-
In a medium bowl, combine mayonnaise and sour cream. Stir until smooth.
-
Add Dijon mustard and pickle juice. Mix well and taste.
-
Slowly stir in chili sauce or Sriracha until desired heat level is reached.
-
Sprinkle smoked paprika into the mixture and stir to combine.
-
If using cheese, fold in the grated cheddar gently.
-
Let the sauce rest at room temperature for 10–15 minutes to develop flavor.
-
Transfer to a jar and refrigerate. Use within 5–7 days.
Notes
-
Sauce gets better as it rests. Don’t skip the 10-minute wait.
-
Try Greek yogurt instead of sour cream for a tangier twist.
-
Great on burgers, wraps, grilled veggies, or as a fry dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 5mg
Crack Burger Sauce Recipe: Ingredients & How to Make It at Home
This crack burger sauce recipe didn’t start with measurements. It started with tasting and guessing. But over time, I figured out the balance that just works. Here’s what I reach for most often:
Ingredients
- A half cup of mayonnaise (I don’t skimp—full-fat only)
- A couple spoonfuls of sour cream, or thick Greek yogurt if that’s what’s around
- A teaspoon-ish of Dijon mustard
- A splash of pickle juice (don’t measure—just enough to brighten it)
- A squirt of chili sauce or Sriracha, depending on how spicy you’re feeling
- A pinch of smoked paprika
- Optional: a small handful of finely grated cheddar if you want something richer
How I Make It
I start by mixing the mayo and sour cream until it’s smooth.
Then I toss in the mustard and pickle juice. Stir. Taste.
Add the chili sauce slowly. Sometimes I stop early. Sometimes I go all in.
Sprinkle in the paprika. It gives it that warm finish.
If I’m using cheese, I fold it in last. Not always—just when I want extra depth.
I let it sit on the counter for 10–15 minutes. It tastes more like “itself” after that.
Leftovers? Into a jar, into the fridge. I usually finish it in a few days anyway.
This isn’t a sauce you make once. It’s one that becomes part of your rhythm.
Part 3: Crack Burger Sauce Recipe: How to Use It on Your Burgers (and Beyond)
Crack Burger Sauce Recipe Isn’t Just for Burgers
When I first whipped up this crack burger sauce recipe, I thought it was just for the patty. But then I caught myself dipping fries in it… then spreading it on toasted buns, grilled cheese, even scrambled eggs the next morning. It slowly took over my fridge.
I love it tucked under a seared smash burger—obviously—but it also shines in wraps, sliders, or even just stirred into shredded lettuce for a quick burger slaw. I’ve drizzled it over leftover steak. I’ve mixed it into egg salad when I ran out of mustard. It always works.
If you’ve played with my Boom Boom Sauce Recipe, you already know I believe a good sauce should do more than one thing.
More Ways to Use It (Because You’ll Want To)
This one’s a fry-dipper, no question. Especially with sweet potato fries. But I’ve also used it as a quesadilla filling base, a last-minute sandwich spread, and even thinned it out for roasted veggies. Add a squeeze of lemon, and it becomes a drizzle. Add grated garlic, and it’s almost aioli.
The sauce has a way of creeping into everything. One time, I added it to cold pasta with chopped cucumbers and called it lunch. Not planned. Still worked.
That’s what I love about this crack burger sauce recipe—it doesn’t feel like a one-trick pony. It moves with your meals.
For more unexpected favorites, my Alabama White Sauce is another one that started with a shrug and became a fridge staple.
Crack Burger Sauce Recipe: Why It’s Called “Crack”
The Name Started as a Joke—But It Stuck
I never set out to name this the crack burger sauce recipe. One night at a cookout, a friend dipped a fry in it and said, “Whatever this is—it’s crack.” I laughed. But then someone else said the same thing. And then another.
By the end of the night, three people asked to take some home.
It wasn’t the heat—it was the balance. The hit of pickle juice, the creamy base, the slow build of flavor. Like my Swicy Sauce Recipe, it didn’t beg for attention. It just quietly took over the plate.
Why This Sauce Hits Harder Than the Rest
That’s what makes a good sauce stick: it doesn’t try too hard. It just makes every bite better. I’ve used this crack burger sauce on burgers, yes—but also on roasted potatoes, as a dip for shrimp, even swirled into leftover pasta.
It became one of those sauces I had to have in the fridge—kind of like my Mushroom Dill Sauce, which also started as an experiment and turned into a staple.
And the name? It stopped being a joke the moment I made a second jar the same week.
Frequently Asked Questions About Crack Burger Sauce
What are the ingredients in crack sauce?
It usually starts with mayo—whatever you’ve got. I add some sour cream if it’s open, Dijon mustard for sharpness, and a splash of pickle juice to wake it up. Then I play. Sometimes chili sauce, sometimes a pinch of smoked paprika. The crack burger sauce recipe is more about balance than rules.
What is smash burger sauce made of?
That one’s simpler—mayo, ketchup, mustard, maybe some relish. It’s sweeter. More like diner-style. If you want that flavor, my Big Mac Sauce Recipe leans that way.
What’s in a crack burger?
Nothing fancy. It’s the sauce that makes it memorable. You could use any burger base—once you spoon on this stuff, the whole bite changes. That’s why I keep coming back to the crack burger sauce recipe every time I fire up the grill.
Why’s it called crack sauce?
Honestly, someone said it as a joke. They dunked a fry, took one bite, and said, “This is crack.” And that was it. It wasn’t meant to be clever—it just stuck. There’s something about how this one hits. You don’t forget it.
What do you eat it with besides burgers?
So many things. Fries, wraps, cold chicken, roasted veggies—once I stirred it into egg salad and it worked better than I expected. That’s the thing about the crack burger sauce recipe—you make it for burgers, but it sneaks into everything.
What’s monkey sauce anyway?
Totally different beast. It’s ketchup-based, sweet, usually has relish or chopped pickles. Some people toss in garlic or vinegar. If that’s your thing, try my Boom Boom Sauce—not the same, but in the same family.
Wrapping Up the Crack Burger Sauce Recipe
Crack burger sauce recipe—three words that turned an ordinary burger night into something I now make on repeat. It’s more than just a topping; it’s a go-to sauce I reach for when the meal needs a little something extra.
Like my Big Mac Sauce and Tatbila Sauce, it came together without a plan, just instinct and a spoon. Now, it’s a staple. And once you try it, I bet it’ll become one of yours too.
