Utah

Fry Sauce Burger

Utah's claim to condiment fame meets the classic burger. Creamy, tangy fry sauce smothered on a juicy patty with the option to add pastrami for the legendary Arctic Circle-style "Pastrami Burger" experience.

⏱ Total 25min 🍴 Serves 4 ⭐ Utah Original 🍟 Classic American

Equipment Needed

🍲 Cast Iron Skillet
🥣 Mixing Bowl
🥄 Spatula
🥩 Meat Thermometer
🥔 Whisk

Instructions

1

Make the fry sauce: In a bowl, whisk together mayonnaise, ketchup, pickle juice, garlic powder, paprika, and onion powder until smooth and pink. Taste and adjust seasonings. Refrigerate until ready to use.

Tip: Fry sauce is best made ahead - the flavors meld beautifully after an hour in the fridge.
2

Form the patties: Divide ground beef into 4 equal portions (about 6 oz each). Gently form into patties slightly larger than your buns, making an indent in the center with your thumb.

3

Season the patties: Season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes while you heat the pan.

4

Heat the skillet: Heat a cast iron skillet over high heat until smoking hot. You want a serious sear for that crispy exterior.

5

Cook the patties: Place patties in the hot skillet. Cook 3-4 minutes per side for medium. Add cheese during the last minute, covering the pan to melt. Remove and rest for 2 minutes.

6

Warm the pastrami (if using): In the same skillet, quickly warm the pastrami slices for 30 seconds per side until slightly crispy on the edges.

Tip: The pastrami option makes this a "Pastrami Burger" - a Utah-exclusive specialty you won't find anywhere else!
7

Toast the buns: Butter the cut sides of the buns and toast in the skillet until golden, about 1-2 minutes.

8

Assemble the burgers: Spread fry sauce generously on both bun halves. Layer bottom bun with lettuce, tomato, the cheese-topped patty, pastrami (if using), pickles, and more fry sauce. Top with bun.

9

Serve: Serve immediately with a side of extra fry sauce for dipping your fries. Because in Utah, fry sauce is mandatory with fries!

💡 Pro Tips & Variations

  • Fry sauce origins: Utah claims to have invented fry sauce in 1948 at Arctic Circle. It's a point of state pride!
  • Customize your sauce: Add a dash of hot sauce, Worcestershire, or smoked paprika to make it your own.
  • Double the pastrami: For the true Utah experience, pile on the pastrami - locals don't skimp.
  • Thousand Island comparison: Yes, it's similar to Thousand Island, but never say that in Utah. Fry sauce is its own thing.
  • Make it spicy: Add sriracha or cayenne to the fry sauce for a kicked-up version.
  • Cheese choice: American is traditional, but Swiss pairs beautifully with pastrami for a Reuben-esque twist.
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