15 Simple Condiment Recipes To Transform Your Next Burger (2024)

Why use store-bought condiments, full of sugar, salt, and other junk, when homemade versions are way more delicious? All it takes is fresh, local ingredients and it's ready, set, serve. (Find out how you can beat your sugar addiction in 21 days with theSugar Smart Express!)

Mustard
Prep time: 5 minutes / Total time: 10 minutes / Makes: ½ c

In medium saucepan, whisk ½ cup ground mustard, ¼ cup white wine vinegar, ¼ cup water, 3 Tbsp maple syrup, and ¼ tsp kosher salt. Simmer over medium heat, whisking, until thickened, 3 to 5 minutes. Cool. Store in airtight container, chilled, for up to 1 month, or freeze.

Nutrition (per Tbsp) 60 cal, 2 g pro, 9 g carb, 1 g fiber, 5 g sugars, 1 g fat, 0 g sat fat, 62 mg sodium

Variations:
Country-Style Mustard (pictured above): Reduce ground mustard to ¼ cup. Add ¼ cup mustard seeds, and 2 tsp each chopped fresh thyme and tarragon.
Shallot-Brandy Mustard: Combine 1 lg finely diced shallot and ½ cup brandy in saucepan. Simmer over medium heat until shallots are soft and 1 Tbsp liquid remains. Add remaining basic mustard ingredients and follow instructions.
Wasabi-Honey Mustard: Substitute ¼ cup rice wine vinegar for white vinegar. Substitute ¼ cup honey for maple syrup. After mixture cooks, stir in 1 Tbsp wasabi paste.

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In blender, combine 1 can (28 oz) crushed tomatoes; 1 sm onion, chopped; ½ cup apple cider vinegar; ¼ cup agave syrup; 1½" piece ginger, peeled and chopped; 1 lg clove garlic; ½ tsp kosher salt; ½ tsp black pepper; ½ tsp dried thyme; ¼ tsp cinnamon; ¼ tsp allspice; and ⅛ tsp ground cloves and puree until smooth. Place in medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring, until reduced by half, about 30 minutes. Cool. Store in airtight container, chilled, for up to 1 month, or freeze.

Nutrition(per Tbsp) 13 cal, 0 g pro, 3 g carb, 0 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 42 mg sodium

Variations:
Barbeque Sauce: Substitute ¼ cup molasses for agave syrup. Add 1 to 2 chipotle peppers in adobo, plus 1 Tbsp adobo sauce; and 2 Tbsp chili powder.
Orange-Rosemary Ketchup: Eliminate agave syrup. Reduce apple cider vinegar to ¼ cup. Add ½ cup orange juice, 4 tsp freshly grated orange zest, and 1 Tbsp chopped fresh rosemary.
Spicy Asian Ketchup: Add 6 Tbsp less-sodium soy sauce and eliminate salt and pepper. After mixture is cooled, stir in 4 to 6 Tbsp Sriracha sauce, and 6 finely chopped scallions.

In large saucepan, combine 1¼ lb cucumbers, seeded and finely diced; 1 sm onion, finely diced; 1 green bell pepper, finely diced; 1¼ cups distilled white vinegar; 6 Tbsp honey; ¼ cup chopped fresh dill; 1 tsp mustard seeds; 1 tsp turmeric; 1 tsp kosher salt; and ½ tsp celery seeds. Simmer over medium-high heat until vegetables are tender, 8 to 10 minutes. In small bowl, whisk 1½ tsp cornstarch and 2 to 3 Tbsp cooking liquid until smooth. Add to pan and cook 3 to 5 minutes. Cool. Store in airtight container, chilled, up to 1 month, or freeze.

Nutrition (per Tbsp) 10 cal, 0 g pro, 2 g carb, 0 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 31 mg sodium

Variations:
Mango-Curry Chutney: Eliminate dill, cucumber, turmeric, and celery seeds. Substitute 1 finely diced red bell pepper for green pepper. Add 2 to 3 finely diced mangoes (about 1¼ lb total), ¼ cup raisins, 2 Tbsp curry powder, 4 tsp freshly grated ginger, and ½ tsp red-pepper flakes.
Zucchini-Corn Relish: Eliminate dill and turmeric. Substitute 1 lb finely diced or grated zucchini for cucumber. Add 1½ cup corn kernels, 1 finely diced poblano chile, 2 Tbsp chopped fresh oregano, and ½ tsp fennel seeds.
Carrot-Red Onion Relish: Eliminate dill. Substitute 1 lb grated carrots for cucumber; 1 lg sliced red onion for small onion; and 1 sliced red bell pepper for green pepper. Add ¼ cup chopped fresh parsley.

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Prepare broiler for high heat with rack 4" from heat. On baking sheet, broil 1 lb large ripe tomatoes, halved; 1 med onion, halved; 1 jalapeno, stem removed; and 2 cloves garlic until veggies blister, 5 to 8 minutes. Puree in food processor until chunky, about 30 seconds. Stir in ¼ cup chopped cilantro, 2 Tbsp fresh lime juice, ½ tsp kosher salt, and ½ tsp black pepper. Store in airtight container, chilled, up to 1 week, or freeze.

Nutrition (per 2 Tbsp) 8 cal, 0 g pro, 2 g carb, 0 g fiber, 1 g sugars, 0 g fat, 0 g sat fat, 50 mg sodium

Variations:
Roasted Tomatillo Salsa: Substitute 1 lb tomatillos, husks removed, for tomatoes.
Pineapple-Habanero Salsa: Substitute 1 ripe pineapple, peeled, cored, and cut into large chunks, for tomatoes; and substitute 1 habanero chile pepper for jalapeño.
Avocado and Tomato Salsa: Reduce tomatoes to ½ lb, diced. Add 1 lb diced avocado. Combine and toss all ingredients in bowl instead of roasting, and serve topped with 3 Tbsp roasted pepitas.

In food processor, puree 2 lg egg yolks, 4 tsp fresh lemon juice or distilled white vinegar, 1 tsp Dijon mustard, and ½ tsp kosher salt until combined. With processor running, add 1¼ cups olive oil until mixture is creamy. Store in airtight container, chilled, up to 1 week.

Nutrition (per Tbsp) 105 cal, 0 g pro, 0 g carb, 0 g fiber, 0 g sugars, 11.5 g fat, 1 g sat fat, 46 mg sodium

Variations:
Garlic-Chipotle Aioli: Add 2 smashed cloves garlic and 1 chipotle pepper in adobo, plus 1 to 2 tsp adobo sauce, to bowl of food processor with basic mayo ingredients.
Horseradish-Chive Mayonnaise: After pureeing basic mayo ingredients, stir in ¼ cup chopped fresh chives and 2 Tbsp prepared horseradish.
Vegan Mayonnaise: Substitute 1 pkg (14 oz) soft tofu, drained and patted dry, for egg yolks.