Slather your burgers with this homemade, smoky maple burger sauce. The maple syrup adds sweetness to the spicy mustard and bold hickory smoke in a creamy base, pairing perfectly with grilled beef burgers, pulled pork and more. This 4-ingredient sauce takes only minutes to prepare, so keep this recipe in mind when you host your next barbecue.
This recipe uses 4 simple ingredients:
If you would like to thicken the sauce you can also use some guar gum, but this is completely optional. You would simply sprinkle it into the finished sauce while whisking until it thickens.
To make liquid smoke, manufacturers condense and distill the smoke and steam from a fire into a concentrate. This liquid infuses your ingredients with the same smoky flavor that you’d get from a smoker or barbecue grill. Concentrates have intense flavors, so add small amounts–you’ll probably need less than you think.
Artificial syrup usually comes from high-fructose corn syrup with added flavorings. If you want the full experience with this smoky sauce, it is best to pick up a bottle of real maple syrup made from tree sap.
This syrup comes in light and dark varieties with different tastes. Light syrup will have a more mild flavor whereas amber and dark syrup will have a more pronounced maple flavor. Amber is the type you’ll typically find in the grocery store. I suggest using either amber or dark syrup for this recipe so that the classic maple flavor comes through.
Once you’ve made your sauce, you can douse it on your typical bbq mains and sides: burgers (such as bison, beef, chicken, turkey, vegetarian black bean etc.), steaks, hot dogs, ribs, potato fries, yam fries and grilled bread. I usually break out this sauce for barbecues, but you can experiment with sit-down dishes, such as slow-cooker pulled pork and saucy meatballs.
Store your finished sauce in a bottle or jar in the refrigerator for up to 2 months.
Did you enjoy this smoky maple burger sauce recipe? I came up with the idea when experimenting with liquid smoke and it’s become my new, favorite summer condiment. Let me know in the comments what you thought and please share the recipe!
Smoky Maple Burger Sauce
- In a small bowl or measuring cup, whisk the mayo, maple syrup, dijon mustard and liquid smoke together until combined.
- To Thicken the Sauce (Optional): If you would like a thicker burger sauce, follow this step. Slowly sprinkle the guar gum into the sauce while whisking. Continue to whisk until it thickens. It will become more thick once refrigerated.
- Transfer to a squeeze bottle or glass jar. Use this sauce to top burgers or as a dip for yam fries etc.
- Store covered in the refrigerator for up to two months.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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