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Burger dressings

Burger dressings

1 serving

Great burgers deserve great garnishes – our recipes for Burger dressings cover a heap of unique flavours and combinations, giving you plenty of options to choose from when garnishing your burger. Pick from a variety of ketchups, aioli and sauces ranging from spicy to mild and sweet. They also work as dipping sauces.

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ingredients

Avocado aioli with Sriracha

  • 8 garlic cloves, whole and unpeeled
  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • 150 ml creme fraiche
  • 1½ tbsp good mayonnaise
  • 1 tbsp sriracha sauce
  • 100 ml chopped ground coriander
  • salt
  • pepper

Bloody Mary ketchup

  • 400 ml good tomato ketchup
  • 1 tbsp freshly grated horseradish
  • 1 tbsp finely chopped celery stick
  • 1 - 2 tsp tabasco sauce to taste
  • 2 tsp worcestershire sauce
  • ground black pepper
  • sea salt
  • chopped celery stick leaves for garnish

Chimichurri sauce

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

Mojo sauce with cheddar

  • 75 g Castello® Mature cheddar
  • 3 red pepper, halved
  • olive oil grilling
  • 2 garlic cloves
  • 2 tbsp white wine vinegar
  • 70 g day-old white bread, cubed
  • 1 tsp ground cumin
  • 250 ml olive oil
  • salt
  • ground pepper

Tartar sauce with Creamy White

  • 50 g Castello® Creamy white
  • 2 tbsp creme fraiche
  • 200 g good mayonnaise
  • 1 tbsp capers, chopped
  • 2 tbsp gherkins, chopped
  • 1 tbsp shallots, finely chopped
  • 1 tbsp chives, chopped
  • 1 tbsp fresh parsley, chopped
  • ½ tbsp dijon mustard
  • 2 tsp white wine vinegar
  • freshly ground pepper

preparation

Avocado aioli with Ssriracha

1. For the Avocado aioli with Sriracha: 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.

2. Add the avocado, lemon juice and 1 tbsp crème fraîche to the garlic and blend until smooth.

3. Carefully stir the mixture into the mayonnaise, along with the sriracha 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 ketchup

1. For the Bloody Mary ketchup: Combine the ketchup with the grated horseradish, chopped celery and Tabasco to taste, Worcestershire sauce, pepper and salt.

2. Let the dressing stand for a couple of hours before serving. Tastes great with grilled beef or pork.

Chimichurri sauce

1. For the Chimichurri sauce: Put the flat-leaf parsley, oregano, garlic and chili flakes in a food processor and give it a whiz.

2. Add the olive oil, lime juice and red wine vinegar and quickly blend into a dressing. Excellent with grilled meats – steak or beef patties

Mojo sauce with cheddar

1. For the Mojo sauce with cheddar: Rub the bell peppers with a little olive oil. Place them in a roasting pan lined with aluminium foil – with the skin side facing up. Grill them on the top rack in the oven until the skin is blackened all over.

2. Let the bell peppers cool in a freezer bag. Peel off the skins and cut the bell peppers into smaller pieces.

3. Put the bell peppers, garlic, white wine vinegar, bread and cumin in a food processor. Blend while adding olive oil in a thin stream until the consistency is nice and smooth.

4. Stir grated Mature Cheddar into the sauce, season to taste and serve. Makes a tasty condiment for grilled burgers and roasted potatoes.

Tartar sauce with Creamy White

1. For the Tartar sauce with Creamy White: Blend the Creamy White and crème fraîche in a food processor until nice and creamy.

2. Pour the mixture into a bowl and stir in the remaining ingredients for the sauce. Season to taste with fresh ground pepper. Excellent with grilled fish or chicken.

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