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.

Crack Burger Sauce Recipe – How to Make Bold Flavor Fast

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

Scale

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

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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