My Winning 7th Street Burger Sauce Recipe

Three guys. Three items. Nine ingredients. That’s the genius of 7th Street Burger.

Their house sauce? It’s what dreams are made of. Creamy. Tangy. Just enough sweetness to make you forget every other burger you’ve ever had.

This isn’t some fancy molecular gastronomy nonsense.

It’s classic American burger sauce. Done right. Made with ingredients that actually matter.

And today, you’re going to learn how to make it yourself. At home. Happy days!

The Lucky Cat Philosophy

See that lucky cat on their logo? It’s not random. Kevin’s grandfather owned a bakery in Japan. The cat meant good fortune. Hospitality. Daily grind.

That’s what this sauce represents. Simple ingredients working hard together. No shortcuts. No compromises.

The smash burger technique creates those crispy edges.

But the sauce? That’s what makes people drive across town. Stand in line. Come back every week.

Breaking Down the House Sauce Magic

Real 7th Street house sauce follows the golden formula. Mayo base. Mustard punch. Pickle brightness. Aromatic depth.

The mayo gives you richness. Coating power. Makes everything stick together.

Yellow mustard adds tang. Not fancy Dijon. Good old American yellow mustard. The kind that built this country’s burger game.

Pickles bring the party. Chopped fine. Plus their juice for extra flavor. Sweet pickles work best here. B&B style if you can find them.

Sugar rounds everything out. Balances the acid. Makes it addictive instead of just tasty.

White wine vinegar brightens the whole thing. Cuts through the richness. Wakes up your taste buds.

Shopping for Your 7th Street Burger Sauce

Here’s what you need. Nothing fancy. Just quality basics.

For the sauce:

• 150g whole egg mayonnaise (the good stuff)
• 20g yellow mustard (French’s works perfect)
• 25g sweet pickles, finely chopped
• 2 teaspoons pickle juice
• 2 teaspoons white sugar
• ½ teaspoon white wine vinegar
• ½ teaspoon sweet paprika
• ½ teaspoon fresh minced garlic
• ½ teaspoon onion powder
• Pinch of salt (to taste)

Equipment needed:

• Sharp knife for chopping
• Small mixing bowl
• Whisk or fork
• Measuring spoons
• Storage jar

The mayo matters. Get whole egg mayo. Not light. Not vegan. The real deal with proper richness.

Sweet pickles are key. B&B pickles if you can find them. They have that perfect sweet-tangy balance.

Fresh garlic beats powder every time. But if you only have powder, use half the amount.

Making the Perfect 7th Street Burger Sauce

This isn’t rocket science. But the details matter.

Step One: Chop your pickles fine. Really fine. You want small pieces that distribute evenly. No big chunks.

Step Two: Add mayo to your bowl. This is your foundation. Everything else builds on this.

Step Three: Squeeze in the yellow mustard. Don’t measure it out separately. Squeeze directly into the mayo. More fun this way.

Step Four: Add chopped pickles and pickle juice. The juice is crucial. It carries all those pickle flavors.

Step Five: Sprinkle in sugar, vinegar, paprika, garlic, and onion powder. Don’t dump them all at once. Layer them in.

Step Six: Whisk everything together. Start gentle. Work up to vigorous. You want it completely smooth.

Step Seven: Taste it. This is important. Every batch is slightly different. Adjust as needed.

Step Eight: Let it rest for 30 minutes. The flavors need time to marry. Patience pays off.

Step Nine: Taste again. Add salt if needed. More pickle juice if you want more tang.

Step Ten: Store covered in the fridge. It gets better over time. Like a good friendship.

Dialing in That 7th Street Flavor

Here’s where most people mess up. They don’t balance the elements.

Too much mustard makes it harsh. Too little makes it boring. You want that mustard to announce itself without shouting.

The pickle ratio is critical. Too many pickles and it gets chunky. Too few and you lose that signature brightness.

Sugar seems weird in burger sauce. But it’s essential. It balances the acid. Makes everything taste fuller. Rounder.

Fresh garlic adds punch. But don’t overdo it. This isn’t garlic aioli. It’s burger sauce that happens to have garlic.

Onion powder fills in the gaps. Adds savory depth without overpowering anything else.

Beyond the Basic Burger

This sauce works on way more than just burgers. Don’t limit yourself.

Fries become addictive with this sauce. Regular fries. Sweet potato fries. Even those frozen ones from the bag.

Chicken sandwiches get a whole new personality. Fried chicken. Grilled chicken. Even chicken nuggets.

Fish and chips work surprisingly well. The tangy sweetness cuts through fried fish perfectly.

Grilled cheese sandwiches become gourmet. Spread it on the outside before grilling. Game changer.

Roasted vegetables love this sauce. Especially root vegetables. The sweetness complements their earthiness.

Even eggs work. Try it on a breakfast sandwich. Your morning routine will never be the same.

Keeping Your Sauce Game Strong

Storage Secrets

This sauce keeps well in the fridge. About two weeks in a covered jar. Maybe longer if you don’t double-dip.

The flavors actually improve after a day. Everything settles in. Gets comfortable together.

Always use a clean spoon. Contamination kills sauce faster than anything else.

Batch Wisdom

Make a double batch. You’ll use it faster than you think. Plus it’s barely more work.

Small jars work better than one big container. Less air exposure. Stays fresh longer.

Label with the date. Future you will appreciate knowing when you made it.

Customizing Your Burger/House Sauce

This recipe gets you close to 7th Street’s magic. But make it yours.

Heat Things Up

Want some spice? Add a pinch of cayenne. Or some hot sauce. Start small. Build slowly.

Chipotle powder adds smokiness. Interesting twist on the original formula.

Fresh jalapeño works too. Mince it fine. Remove the seeds unless you’re brave.

Sweeten the Deal

Honey instead of sugar changes everything. More complex sweetness. Floral notes.

Maple syrup works for a Canadian twist. Use less than you’d use sugar.

Brown sugar adds molasses depth. Makes it more complex. Less bright.

Pickle Power

Dill pickles instead of sweet pickles. Completely different sauce. More traditional. Less unique.

Pickle relish works in a pinch. But fresh chopped pickles taste better. More texture.

Different pickle brands have different flavors. Experiment. Find your favorite.

The Smash Burger Connection

Great sauce needs a great burger. Here’s how 7th Street does their smash technique.

High heat. Cast iron if you have it. Get it smoking hot.

Small patties. Three to four ounces max. Season just before cooking.

Smash hard. Use a spatula. Press down firm. Creates those crispy edges.

Don’t flip too early. Let it develop a proper crust. Two to three minutes.

Cheese goes on during the last minute. American cheese melts best. Don’t argue.

Sauce goes on the bun. Both sides. Top and bottom. Don’t be shy.