Vegan Burger Sauce
As I’m currently living in a small town where vegan options are still catching up, the burger experience remains quite underwhelming. While some places do offer veggie patties, they’re often topped with just a slice of tomato, cucumber, and… ketchup.
Since I’ve been craving a burger lately, I decided to make my own burger sauce—which is incredibly simple and uses ingredients you might already have at home.
📝 Ingredients
Here are the ingredients you’ll need for the sauce:
- Sunflower Oil: 75 milliliters.
- Soy Drink: 50 milliliters, unsweetened.
- Garlic: just 1/2 clove, minced.
- Dijon Mustard: 1 teaspoon.
- Lemon Juice: 1 teaspoon.
- Ketchup: 4 tablespoons.
- Paprika, Black Pepper, and Salt: a pinch of each will suffice.
👨🏻🍳 Here’s how simple it is to make it
In a tall cup, I combined 75ml of sunflower oil, 50ml of soy drink, half a clove of garlic, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice.
Using a hand blender, I whipped everything into a smooth, mayo-like consistency—this is actually how we make our vegan mayo.
Then, I added 4 tablespoons of ketchup, along with a pinch of paprika, black pepper, and salt, and stirred everything extremely well with a spoon. This resulted in a vibrant pink sauce that can elevate your veggie burger or your side of fries. 🙂
💬 Frequently asked questions
The burger sauce turned out too runny, what happened?
This is essentially what happened to me when I tried to make this sauce the first few times. If your sauce is too runny, the sunflower oil to soy milk ratio might be incorrect. For every 75ml of sunflower oil, you should add 50ml of soy milk—precision is key here. If you accidentally add too much soy milk or oil, the consistency won’t match the recipe.
Can I use olive oil in place of sunflower oil?
Frankly, I wouldn’t recommend it. Olive oil has a strong taste which would drastically alter the flavor of the sauce, but you can certainly substitute it with another neutral-flavored oil.
Vegan Burger Sauce
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 75 ml of sunflower oil
- 50 ml of soy drink
- 1/2 garlic clove
- 1 teaspoon of dijon mustard
- 1 teaspoon of lemon juice
- 4 tablespoons of ketchup
- A pinch of paprika black pepper, and salt
Instructions
- In a tall cup, add sunflower oil, soy drink, minced garlic, Dijon mustard, and lemon juice. Blend these ingredients with a hand blender until you achieve a smooth and uniform consistency.
- Next, add the ketchup, paprika, black pepper, and salt. Stir well until all the components are completely integrated, creating a delightful, creamy, pink sauce.
🌟 Enjoyed this recipe? I’d love to hear about it!
If you made this recipe, please take a moment to leave a rating and share your thoughts in the comments below. Your feedback not only helps others discover these recipes but also inspires me to keep creating more yummy food for you!
And if you share your delicious creation on Instagram or Facebook, don’t forget to tag us @gentle_plate — we can’t wait to see what you’ve made!
