Dressing for Burgers

Ditch the ketchup. This creamy basil-garlic dressing turns an ordinary burger into something special, mayonnaise whisked with chopped fresh basil, Dijon, lemon, olive oil, and a good hit of garlic. It’s herby, tangy, and garlicky all at once.

It comes together in the time it takes to chop the basil, with no cooking at all. For the best flavor, make it ahead and let it sit for half an hour or so, which gives the raw garlic and basil time to infuse the mayo. The flavors get bolder and rounder as they mingle.

Slather it generously on toasted buns before you build the burger with lettuce and tomato.

And don’t stop at burgers. This sauce is just as good on sandwiches and wraps, as a dip for fries or veggies, or spooned over grilled chicken or fish. It’s the kind of all-purpose flavor-bomb worth keeping in the fridge.

Kitchen Tips

• Make it ahead and let it rest 30 minutes so the garlic and basil flavors infuse the mayo.
• Go easy on the raw garlic if you’re sensitive; it mellows but stays assertive.
• Use fresh basil, not dried, for the brightest flavor.
• It keeps several days covered in the fridge.

Variations

• Add a pinch of smoked paprika, sriracha, or chipotle for a spicy version.
• Swap the basil for cilantro, dill, or chives.
• Use it as a dip, sandwich spread, or sauce for grilled chicken and fish.