Lisa's Oriental Burger Sauce

Forget ketchup and mustard. This Asian-inspired burger sauce brings soy sauce, sherry, garlic, and ginger together into a glossy, savory glaze that takes a basic grilled hamburger somewhere completely different.

The whole sauce comes together in a frying pan in under 5 minutes. Cornstarch thickens the soy-sherry mixture into a clingy, lacquered coating that stays on the burger instead of dripping down your arm. Fresh scallions go on raw at assembly for a sharp, crisp bite against the warm, salty sauce.

This is one of those condiments that punches way above its ingredient count. Six ingredients, barely any effort, and suddenly your backyard barbecue burgers taste like something from a fusion food truck.

Pro Tips

• Dissolve the cornstarch in the sherry before adding it to the pan to prevent lumps
• Cook just until the sauce turns glossy and thick enough to coat the back of a spoon
• Pile the raw scallions on generously; they add crunch and freshness that balances the salty sauce
• Make a double batch and keep it in the fridge for up to a week as a quick stir-fry sauce

Variations

• Add a teaspoon of sesame oil for a nuttier, more distinctly Asian flavor
• Stir in a squeeze of sriracha or sambal for a spicy kick
• Use this sauce on grilled chicken, pork chops, or as a dipping sauce for dumplings