I spent a long time trying to reproduce the sauce from Quick's Giant burger precisely: the one that is creamy, a little sweet, a little tangy, with that discreet onion taste and the little note of pickle that sticks.
Not just any “burger sauce”, but truly the Giant Quick spirit: a mayo-ketchup base, a touch of mustard, finely chopped pickles, and spices measured to keep them well-rounded.
The key is the texture. I want it smooth and coating, but with just enough small pieces to evoke the sauce on fast-food burgers, without becoming a coarse relish. So, I finely chop the pickles and onion, then quickly "wipe" them dry: this prevents the sauce from becoming too thin and watery.
In terms of flavor, I play with three elements: sweetness (a little sugar), acidity (vinegar + pickles), and smokiness/spice (paprika, garlic, onion). And I always let it chill: in 30 minutes, it's already better; in 2 hours, it's completely ready.
You can use it in your burgers, of course, but also in a wrap, with oven fries, or even in a ham and cheese sandwich to transform it.
And in terms of “nutrition”, it remains a rich sauce (mayo being what it is), so the trick is to put just the right amount: a thin layer on each side of the bun, and you get the taste without drowning the burger.
Giant Quick style burger sauce
4
people11
minutes0
minutes304
kcal11
minutesA creamy, slightly sweet and tangy burger sauce with a little kick of onion and pickle. Perfect for recreating that "snack" taste at home, without the fuss.
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Ingredients
160g of mayonnaise
45g ketchup of
12g , Dijon mustard)
35g gherkins or capers in vinegar, very finely chopped
30g of onion, very finely chopped
8 g of pickle vinegar (or white vinegar)
6 g of sugar
1/2 teaspoon of paprika
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1 a small pinch of black pepper
1 pinch of salt
Preparation steps
- Finely chop the gherkins and onion. Place them on absorbent paper and pat for 30 seconds to remove excess juice (the sauce will remain quite thick).
- In a bowl, mix the mayonnaise, ketchup and mustard until you get a smooth base.
- Add the vinegar (or pickle juice) and sugar, then mix again: the sauce becomes slightly softer, that's normal.
- Stir in the chopped gherkins or capers and onion.
- Add the paprika, garlic powder, onion powder, salt, and pepper. Mix for 20 seconds, then taste. You can also add a touch of chives or tarragon to intensify the flavor (but not too much).
- Adjust as needed: a little more sugar if you want it more “snack-like”, or a micro-drop of vinegar if you want it more vibrant.
- Cover and let it rest in the refrigerator for at least 30 minutes (ideally 2 hours) so that the flavors meld together.
- Serve in a thin layer in a burger, or as a dipping sauce.
📊 Nutritional Information
1 serving (approx. 75g)
| Nutrient | Value |
|---|---|
| Calories | 304 kcal |
| Proteins | 1g |
| Carbohydrates | 13g |
| including sugars | 11g |
| Lipids | 27g |
| including saturated fatty acids | 4g |
| Fibers | 1g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin K | 14% AJR |
| Vitamin E | 10% AJR |
| Vitamin B6 | 6% AJR |
| Minerals | |
| Potassium | 6% AJR |
| Phosphorus | 4% AJR |
| Iron | 3% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storing Giant sauce: 3 days in the refrigerator in a clean, sealed container. If the sauce loosens slightly the next day, simply stir for 10 seconds before serving.
💡 Chef's Tips
For a texture truly similar to Quick's Giant burger sauces, finely chop the pickles and onion with a knife rather than using a blender: blending releases water. And chilling makes all the difference: the sauce thickens and the onion flavor mellows.
🔄 Variations
- Milder version: reduce the mustard to 8g and increase the ketchup to 55g.
- For a spicier version: add a pinch of cayenne pepper (really small) along with the paprika.
