Budget Beef Burgers with Ketchup-Mustard Sauce and Pickle Relish

Name: Budget Beef Burgers with Ketchup-Mustard Sauce and Pickle Relish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (565 g) ground beef (80/20 blend); ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ cup (120 ml) ketchup; 3 tbsp (45 ml) yellow mustard; ¼ cup (60 ml) dill pickle relish; 4 soft hamburger buns; 1 tbsp (15 ml) vegetable oil; crisp lettuce leaves (optional) (optional); tomato slices (optional) (optional); thin onion slices (optional) (optional)

From the MyKitchenBank Kitchen

Classic pan-fried beef burgers made from affordable ground beef, topped with a tangy homemade ketchup-mustard sauce and briny pickle relish. These juicy, flavorful burgers require minimal ingredients and deliver maximum satisfaction—perfect for a quick weeknight dinner or casual gathering.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: 4 burgers

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Steps

Before you start

Remove ground beef from the fridge 10 minutes before forming patties so it's easier to work with
Have all sauce ingredients and toppings assembled before you start cooking
Preheat your skillet over medium-high heat while prepping the patties

1
Mix the sauce
- In a small bowl, combine the ketchup, yellow mustard, and pickle relish.
- Stir until well blended and the relish pieces are evenly distributed throughout.
- Set aside.
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Ready when: Sauce is uniform in color with no streaks of ketchup or mustard visible
Tip: Make the sauce while the skillet heats so it's ready to use immediately after cooking
2
Form the patties
- Divide the ground beef into 4 equal portions (about 4.5 oz / 140 g each).
- Gently shape each portion into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) wide.
- Make a small shallow indent in the center of each patty with your thumb to prevent it from puffing up during cooking.
- Season both sides evenly with kosher salt and freshly ground black pepper.
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Ready when: Patties are evenly shaped with a small thumb print in the center and light salt-pepper coating on both sides
Tip: Do not overwork the meat or pack it too firmly—handle it as little as possible to keep patties tender
3
Heat the skillet
- Place a large skillet over medium-high heat.
- Add the vegetable oil and let it heat for about 1 minute until it shimmers and just begins to smoke lightly.
- The skillet and oil are now ready for cooking.
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Ready when: Oil shimmers and a faint wisp of smoke appears
Tip: Don't skip preheating—a hot skillet creates a flavorful crust and reduces sticking
4
Cook the burgersOven 160°F / 70°C
- Carefully place all 4 patties in the hot skillet.
- Cook without moving them for 3 to 4 minutes until a golden-brown crust forms on the bottom.
- Flip once and cook for another 2 to 3 minutes for medium doneness (internal temperature of 160°F / 71°C).
- The meat should be opaque with only a hint of pink in the very center.
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Ready when: Golden-brown crust on bottom side after first flip; internal temperature reaches 160°F (71°C) for well-done, 155°F (68°C) for medium
Tip: Resist the urge to press down on the patties—this squeezes out flavorful juices and makes burgers dry
5
Rest and assemble
- Transfer the cooked burgers to a clean plate and let them rest for 3 to 5 minutes.
- This allows the juices to redistribute throughout the meat, keeping each burger moist.
- While resting, lightly spread the ketchup-mustard-pickle sauce on the bottom half of each bun.
- Add optional lettuce, tomato, or onion slices if desired.
- Place a burger patty on each prepared bun, then spread more sauce on the top half of the bun and close the sandwich.
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Ready when: Burgers have firmed up slightly and feel warm to the touch; toasted buns are golden
Tip: Toasting the buns lightly (in the dry skillet or under the broiler for 30 seconds) adds flavor and prevents them from getting soggy

Good to know

Tips

Don't add eggs, breadcrumbs, or onions to the patties—keeping them pure beef ensures maximum flavor and tenderness
For extra-juicy burgers, make a small indent in the center of each patty before cooking; this prevents the top from bulging and promotes even cooking
Toast the buns in the same skillet (without oil) for 30 seconds per side to add flavor and create a barrier that prevents sogginess
If feeding a crowd, cook burgers in batches and keep finished ones warm in a 200°F (95°C) oven while finishing the rest

Storage & reheating

Cooked burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through. The sauce and relish keep separately in the fridge for 2 weeks.

Substitutions

ground beef (80/20 blend) → Ground chuck (85/15 blend) or ground round (90/10 blend). Leaner beef will produce slightly drier burgers but works well if budget or health is a concern; add 1 tbsp mayo per burger to compensate
dill pickle relish → Finely diced dill pickles mixed with 1 tbsp of pickle brine. Gives a fresher pickle flavor and more pronounced texture than commercial relish
yellow mustard → Whole-grain mustard or Dijon mustard. Provides a spicier, more sophisticated flavor profile; use the same amount
soft hamburger buns → Brioche buns, potato buns, or toasted bread slices. Brioche adds richness; potato buns stay softer; bread slices work in a pinch but won't contain toppings as well