This sauce is creamy, tangy, and full of flavor—perfect for drizzling over a juicy burger or using as a spread. It’s lighter than traditional burger sauces but still has that indulgent feel. You’ll want to make extra because it works on sandwiches, wraps, and even as a veggie dip.
Why I Love This Recipe
This sauce came from me trying to make a “special sauce” that didn’t feel heavy but still had all the flavor I love. The first time I made it, I ended up using it on everything for days.
- Creamy without using mayo as the main base
- Adds protein instead of just fat
- Easy to customize—spicy, smoky, or extra tangy
- Takes less than 5 minutes to make
- Keeps well in the fridge for quick meals
Servings and Time
- Servings: 6
- Total Time: 5 minutes
Macros (per serving, about 2 tablespoons)
- Calories: 35
- Protein: 3g
- Carbs: 2g
- Fat: 2g
Why This Recipe Works (Quick Science)
Blending cottage cheese with acid (like vinegar or pickle juice) breaks down the curds and creates a smooth, creamy texture. The small amount of ketchup and mustard adds flavor depth and a classic burger sauce color. Minced pickles bring crunch and tang without overpowering the creaminess.
Common Mistakes
- Not blending enough: Sauce will be grainy if you stop too soon.
- Adding pickles too early: They’ll get lost in the blender—stir them in at the end for texture.
- Over-salting: Pickles already bring saltiness, so taste before adding extra salt.
What You’ll Need
- 1 cup cottage cheese
- 2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1 tablespoon pickle juice
- 2 tablespoons finely minced dill pickles
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Pro Tips
- Chill the sauce for 30 minutes before serving for the best flavor.
- Use bread-and-butter pickles if you like sweeter sauces.
- Add a pinch of cayenne for a little heat.
- Blend longer than you think for ultra-smooth texture.
- Make a double batch—it disappears fast.
Tools You’ll Need
- Blender or food processor
- Measuring cups and spoons
- Small mixing bowl
- Rubber spatula
Substitutions and Variations
- Swap yellow mustard for Dijon for a sharper bite.
- Use smoked pickles for a smoky twist.
- Add hot sauce instead of paprika for more spice.
Make Ahead Tips
Store in an airtight container in the fridge for up to 5 days. Stir before serving.
Instructions
Step 1: Blend the Base
Add 1 cup cottage cheese, 2 tablespoons ketchup, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, 1 tablespoon pickle juice, 1/4 teaspoon smoked paprika, and 1/4 teaspoon garlic powder to a blender. Blend until completely smooth, about 1–2 minutes.
Step 2: Add Pickles and Season
Pour the sauce into a small mixing bowl. Stir in 2 tablespoons finely minced dill pickles, then taste and season with salt and black pepper as needed.
Step 3: Serve
Spoon the sauce into a serving dish or directly onto burgers.
Leftovers and Storage
Store in an airtight container in the fridge for up to 5 days. Stir before each use.
What to Serve With
- Beef, turkey, or veggie burgers
- Grilled chicken sandwiches
- Wraps and pita pockets
- Sweet potato fries
- Fresh veggie sticks
FAQ
Can I freeze this sauce? No, it will separate when thawed.
Can I make it spicier? Yes, add cayenne or hot sauce.
Does it taste like cottage cheese? No, blending removes the curd texture and flavor—it’s smooth and tangy like regular burger sauce.
Conclusion
This Cottage Cheese Burger Sauce is creamy, tangy, and protein-packed without losing the rich taste we love on burgers. Once you try it, you might start putting it on way more than just burgers.