Burger Dressings

1 serving

Avocado aioli with sambal oelek 

  • 8 cloves of garlic, whole and unpeeled
  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • 150 ml crème fraîche
  • 1½ tbsp good mayonnaise
  • 1 tbsp sambal oelek
  • 100 ml chopped coriander
  • Salt and ground pepper

Bloody Mary sauce

  • 400 ml tomato sauce
  • 1 tbsp freshly grated horseradish
  • 1 tbsp finely chopped celery stick
  • 1-2 tsp. Tabasco to taste
  • 2 tsp Worcestershire sauce
  • Ground black pepper and sea salt
  • Chopped celery stick leaves for garnish

Chimichurri sauce

  • 1 bunch broad-leafed parsley, approx. 30 g
  • 100 ml fresh oregano
  • 2 cloves of garlic
  • ½ tbsp chili flakes
  • 1 shallot, peeled
  • 2½ tbsp olive oil
  • Juice of 1 lime
  • 3 tbsp red wine vinegar


Burger Dressings


Avocado aioli  

Wrap the garlic in aluminium foil and bake at 200°C for 25 min. or until tender. Squeeze out the soft garlic cloves right into the food processor. Add the avocado, lemon juice and 1 tbsp crème fraîche to the garlic and blend until smooth.

Carefully stir the mixture into the mayonnaise, along with the sambal oelek and chopped coriander and season to taste with salt and ground pepper.

Serve the aioli with grilled burgers, such as beef or chicken. 

Bloody MaRY Sauce

Combine the ketchup with the grated horseradish, chopped celery and Tabasco to taste, Worcestershire sauce, pepper and salt.

Let the dressing rest for a couple of hours before serving.

Tastes great with grilled beef or pork.

Chimichurri sauce

Put the flat-leaf parsley, oregano, garlic and chili flakes in a food processor and give it a whiz. Add the olive oil, lime juice and red wine vinegar and quickly blend into a dressing.

Excellent with grilled meats – steak or beef patties