I always have giardiniera relish. In my fridge. It’s everywhere. Hot dogs, pizza, sandwiches. Anything bland needs the crunch, the tang. So obviously, it got into my burger sauce eventually.
Forget the usual sweet pickle stuff. That’s boring.
“I started stirring giardiniera into mayonnaise and ketchup.”
It works. Really well. The result is a creamy, tangy mess of pickled vegetable bites. Three ingredients only. Easy. Fast. Better than the store-bought goo you probably ignore.
Why giardiniera wins
I’m from Chicago. That means giardiniera is not a choice, it’s a lifestyle. Traditional Italian versions sit in vinegar. Chicago-style sits in olive oil, usually with more hot pepper. Bigger kick.
Giardiniera relish just cuts those same pickled veggies tiny. Perfect size for a burger. You get a crunch every time you chew. Not once in a blue moon. Every bite.
You can also control the heat. Mild exists. Medium exists. Hot exists. You decide how much sweat you want on your brow while eating beef.
How to actually make it
It’s simple. Stop overcomplicating it.
- 1/2 cup mayonnaase
- 1/4 cup ketchup
- 3 to 4 tablespoons giardiniera relish
Stir them together. That’s it. If you want more chunks, add more relish. No chemistry degree required.
Spread it on a cooked burger. Add what toppings you want. Top with the bun. Eat.
Don’t be narrow-minded
Okay, this works on burgers. All kinds. Oklahoma onion rings on beef? Sure. Smash burgers? Yes. Juicy Lucies? Why not. Even a simple grilled patty improves just by touching this sauce.
But why stop there?
Put it on fries if you’re feeling lazy. Pretend they’re from a chain restaurant that started the trend. Dip crispy chicken tenders in it. Spread it on a Reuben. The world is your oyster, or at least your pickle jar.
Is it life-changing? Maybe not.
But it is better. Definitely.
You’ll want it next time you open the fridge. We all do. 🥪
