Prepare Your Ingredients: Measure out all your wet and dry ingredients. If you are using whole gherkins, take a moment to dice them as finely as you possibly can. The goal is to have tiny pieces distributed throughout the sauce, not large chunks.

Combine the Wet Base: In a medium-sized mixing bowl, add the mayonnaise, ketchup, and American mustard. Use a small whisk or a spoon to mix them together until they are completely smooth and uniform in colour.

Add the Tang and Savoury Notes: Stir in the dill pickle relish (or your finely diced gherkins), white wine vinegar, and Worcestershire sauce. Mix again until everything is well incorporated.

Introduce the Spices: Add the garlic powder, onion powder, smoked paprika, caster sugar, and the pinch of cayenne pepper to the bowl. I find that whisking at this stage is best, as it ensures there are no clumps of spice.

Season to Taste: Add a small pinch of fine sea salt and a few grinds of black pepper. Give it one final, thorough mix.

Taste and Adjust: Dip a clean spoon in and have a taste. Does it need more salt? A little more vinegar for sharpness? Now is the time to make any adjustments before you let it chill.

Chill and Meld: Cover the bowl with cling film or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes, but an hour is even better. This resting period is crucial for the flavours to meld together and deepen.

Serve: Once chilled, give the sauce one last stir and generously spread it on your toasted smash burger buns. It's also fantastic with our Crunchy Asian Chicken Salad with Peanut Dressing if you have leftovers.