Of course I will always love a classic burger: beef patty, pickle and tomato slice, a little bit of Ketchum between two buns. It’s a classic for a reason, but what’s so fun about going down the rabbit hole of burger recipes, is the sheer amount of ways you can craft a burger.
The patty type, the bun, the cheese all play a role but in my opinion, the most fun is playing with the sauce. So when I saw a giant container of fermented black garlic at the grocery store a while back, I immediately knew I had to make a black garlic burger sauce (hey, I am a Bob’s Burger fan after all!) I tested a few recipes, and this is my favorite black garlic burger sauce recipe.
What Does This Black Garlic Burger Sauce Taste Like?
This Black Garlic Burger Sauce is creamy, sweet, a little salty and tastes dang good spread on top of burger patties.
Black garlic is fermented, which makes it sweet and a little stanky, in all the best ways. My sauce is actually more like a hybrid between a sauce and a relish due to the way I use the pickles in it. My wife Kara inhaled this burger so fast. We had plans to eat it while watching the Bob’s Burger episode feating his black garlic burger, but never got the chance.
Is This A Black Garlic Aioli Sauce Recipe?
This isn’t exactly a Black Garlic Aioli. It’s super similar, and you could probably get away with using this black garlic sauce as an aioli if you have a recipe that calls for it. But I crafted this recipe to be used for burgers specifically.
What classifies as an aioli actually causes some debate in the food world. It is generally considered a sauce that undergoes an emulsification process and is made from garlic, salt, olive oil and egg. Yes, it’s close to a mayo sauce but not a mayo. It gets confusing because here in the United States, I see restaurant menus all the time have a house aioli sauce that uses a mayonnaise base.
Where Can You Buy Black Garlic?
Finding black garlic can be a bit tricky, even here in San Francisco. Last month Kara walked into our local community market and saw they randomly had black garlic in stock, so she bought 6 packets. The next day I went back to get more and they were all sold out.
I was on a black garlic kick and after making a black garlic miso sauce for fish, I wanted more. I called around stores and finally found some at H-Mart!
So if you see black garlic you may want to stock up. I’ve found black garlic at
- Whole Foods
- Farmer’s Markets
How To Make My Black Garlic Burger Sauce
This sauce recipe is quick and the completed sauce can last up to 2 weeks in your fridge. It helps if you use a food processor, either a standing one or a handheld immersion blender. We use this immersion blender almost every day.
First, blend everything but the pickles together with your blender of choice. Make sure the black garlic is thoroughly mashed and throughout the sauce. If you are out of chili flakes, you can use black pepper instead.
Then, chop up your pickles into small chunks. I make my own homemade dill pickles, so I use those, but you can use whatever is your favorite type of pickle. We’re aiming for a relish sort of feel here, so they shouldn’t be too big. Add the pickles to the black garlic burger sauce mixture.
The salty and tangy flavors of the pickles pair so nicely with the sweet taste of the black garlic. It also makes the sauce chunky and like a hybrid of a sauce and relish, which is really just easier on the chef. Now you just have to focus on getting the ground beef, or patty of choice, cooked without stressing about the right burger dressings or toppings.
Use this sauce with my Bob’s Black Garlic Burger for a tasty (and iconic!) dinner
This black garlic sauce for burgers has been something I’ve been keeping on hand lately, especially when neither of us really feel like cooking. It’s easy to grill up a couple of patties and dress them with this pre-made sauce. You’ll love it as much as I do!
- 7 cloves of Black Garlic (about 2 Tbsp chopped)
- 1/2 cup Mayonnaise
- 1/2 cup Ketchup
- 1 Tbsp Dijon Mustard
- 1 teaspoon Hatch Chile Flakes
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Paprika
- 3 Tbsp Pickles, chopped
- 1 Tbsp Lemon Juice
- Using a food processor or blender, blend everything but the pickles together until the sauce is smooth.
- Ensure the black garlic cloves are all blended and there are no chunks.
- Chop pickles into small bits.
- Add the chopped pickles to the sauce and mix evenly.
- Use right away on a burger, or store in fridge up to two weeks.
- I use my own dill homemade pickles, but you should use your favorite type or brand of pickles.
- If you make your own ketchup, use that instead of store-bought for an even more layered flavor profile.
- If you are our of chili flakes, you can use black pepper instead.