Burger Sauce Types for Restaurants: 7 Sauces, One Base

Why sauce variety matters

Most popular burger sauces are mayonnaise-based with something added: spices, chili, garlic, barbecue, herbs. Building them on one base means fewer items in stock and the same taste every shift.

1. Classic burger sauce

5 g mayonnaise seasoning per 100 g mayonnaise (50 g per kg).
Mix well until smooth. Any mayonnaise you use works.

2. Hot burger sauce

Make the base, then add chili or hot sauce to taste; test a small batch and write the amount on the recipe card.

3. Garlic burger sauce

The base plus crushed garlic — good with chicken and crispy burgers and as a fries dip.

4. BBQ mayo

75 g barbecue sauce powder per 1 kg mayonnaise, blended well.

5. Ranch

5 g ranch sauce powder per 100 g mayonnaise. Smoked ranch is also available; its dose is set by the Al Laith team.

6. Cheddar sauce

Not mayo-based: per 1 kg cheddar sauce powder, 2.25 kg hot milk (about 65 °C) and 0.25 kg milk powder, blended smooth.

7. Black truffle sauce

For a premium truffle or mushroom burger; the Al Laith team sets the dose for your recipe.

Classic sauce quantities

Because the ratio is fixed, any batch is easy: 1 kg mayonnaise takes 50 g seasoning, 5 kg takes 250 g and 10 kg takes 500 g. One kilo of mayonnaise seasoning covers 20 kg of mayonnaise, so your monthly mayonnaise use tells you exactly how much seasoning to order.

Which to choose

Small burger shop: classic and hot.
Smash burger shop: classic, BBQ mayo and cheddar.
Fried chicken restaurant: classic, garlic and ranch.
Cloud kitchen: two or three sauces that travel well in delivery tubs.

Prepare one day's sauce, keep it chilled in closed tubs, weigh the powder and label each tub. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Request a quote on WhatsApp.