Cottage Cheese Burger Sauce
A creamy, tangy burger sauce made with cottage cheese, Greek yogurt, light mayonnaise, mustard, ketchup, pickles, onion, and smoky seasonings. Chilling the sauce allows the flavors to blend into a richer, more balanced condiment.
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Ingredients
- 1 cup cottage cheese
- 2 tablespoons yellow mustard
- 1/4 cup finely diced white onion
- 1/2 teaspoon smoked paprika for a deeper smoky character
- 1/4 cup plain Greek yogurt
- 1/4 teaspoon salt
- 1/4 cup sugar-free ketchup
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped dill pickle for added crunch
- 1/4 cup light mayonnaise such as Hellmann’s Light Mayonnaise
- 1/4 cup milk plus additional milk if needed for thinning
- 1/2 teaspoon onion powder
- 1/4 teaspoon liquid stevia or substitute 2 teaspoons sugar
Instructions
- Place the cottage cheese, Greek yogurt, mayonnaise, ketchup, mustard, milk, diced pickle, white onion, stevia or sugar, garlic powder, onion powder, smoked paprika, and salt into a small blender or food processor.
- Blend or pulse until all of the ingredients are thoroughly incorporated and the sauce reaches the consistency you prefer. Stop as necessary to scrape down the sides of the container so the mixture blends evenly.
- Taste the blended sauce and adjust the seasoning as desired. Add a little additional sugar or sweetener for more sweetness, extra salt for seasoning, or additional spices according to preference.
- For a looser sauce, pour in a small amount of additional milk while blending. Continue adding it gradually until the preferred consistency is achieved, then blend once more until completely combined.
- Spoon the finished sauce into a covered container and refrigerate for a minimum of 1 hour before serving. For the fullest flavor, allow it to chill for approximately 24 hours so the ingredients have sufficient time to meld.
- Store any remaining burger sauce in an airtight container in the refrigerator. Properly chilled, it will remain fresh for up to 1 week.
Notes
Liquid stevia may be replaced with 2 teaspoons of sugar. The chopped dill pickle contributes additional texture, while smoked paprika provides a pronounced smoky depth. For a thinner finished sauce, incorporate extra milk gradually rather than adding a large amount at once.