Yields 4 to 5 burgers:
1/2 cup Japanese mayo
1/2 ts white vinegar
1 TBS mustard
1/2 ts paprika
1/4 ts garlic powder
1/4 ts onion powder
1/2 ts sugar
1/4 ts salt
1 TBS very finely diced onion
1 TBS very finely diced pickles
Optional: For some added flavor I like to add some ketchup.
For a smoky flavor variation you can add a dash of barbecue sauce.
Place all of the ingredients in bowl and stir to combine. Cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks. Makes approximately 3/4 cup of sauce.
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