Chunky Tomato Burger Sauce
- Yield
- approximately 500 g sauce
October 2, 2026 · Version 1 · Sauce
Reduced tomato, onion, pickle, and mustard sauce with enough texture to stay put on a burger
Preparation
Scaling basis: Canned chopped tomatoes · 400 g
PHASE A — COOK TOMATO BASE
Ingredient Uses
-
- Quantity
- 400 g
- Scaling
- 100.00%
-
- Quantity
- 120 g
- Scaling
- 30.00%
-
- Quantity
- 20 g
- Scaling
- 5.00%
-
- Quantity
- 30 g
- Scaling
- 7.50%
-
- Quantity
- 25 g
- Scaling
- 6.25%
-
- Quantity
- 35 g
- Scaling
- 8.75%
-
- Quantity
- 15 g
- Scaling
- 3.75%
-
- Quantity
- 6 g
- Scaling
- 1.50%
-
- Quantity
- 2 g
- Scaling
- 0.50%
-
- Quantity
- 1 g
- Scaling
- 0.25%
Method
- Sweat onion in oil over medium heat for 8 min without browning.
- Add tomato paste and paprika; cook for 2 min.
- Add tomato, sugar, vinegar, Worcestershire sauce, salt, and pepper.
- Simmer uncovered for 25 min–35 min until thick and chunky. Cool completely.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| reduced-tomato-base | Reduced tomato base | Prepared intermediate for a later Phase. Use the stated 420 g cooled base portion; retain any remainder. |
PHASE B — FINISH
Ingredient Uses
-
- Quantity
- 60 g
- Scaling
- 15.00%
-
- Quantity
- 25 g
- Scaling
- 6.25%
-
- Quantity
- 50 g
- Scaling
- 12.50%
Method
- Fold pickle, mustard, and mayonnaise through the cold tomato base.
- Refrigerate for 1 h before serving.
Keeps refrigerated for up to 5 days.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Smooth: Blend the cooked tomato base before cooling, then add finely minced pickle.
- Hot: Add 15 g minced pickled jalapeño.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Reduced tomato base | Use reduced-tomato-base. Use the stated 420 g cooled base portion; retain any remainder. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Liquid pooling | insufficient reduction | reduce base further |
| Split finish | mayonnaise added while hot | cool tomato base before folding |