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Mayonnaise- and ketchup-based burger sauce, high in fat and sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Pink Burger Sauce (15 g) has 69 calories. That works out to 457 calories per 100 g. It contains 1.7 g of carbs, 0.2 g of protein, 6.9 g of fat and 0 g of fiber. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
69
KCAL / 15G
Carbs
1.7g
· 1% DV
Protein
0.2g
· 0% DV
Fat
6.9g
· 9% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 1% · Fat 89%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 1.02 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 69 kcal |
| 1 g | 1 g | 5 kcal |
| 1 teaspoon (small) | 5 g | 23 kcal |
| 1 serving (medium) | 20 g | 91 kcal |
| 1 ounce (medium) | 28 g | 128 kcal |
| 2 tablespoon (large) | 30 g | 137 kcal |
| 100 g | 100 g | 457 kcal |
| 1 cup (whole) | 240 g | 1097 kcal |
Calculated from 457 calories per 100 g.
Pink Burger Sauce is usually made with mayonnaise and ketchup, which give it a creamy texture and a sweet-tangy taste. Depending on the recipe, mustard, pickle relish, vinegar, or spices may also be added.
Mix mayonnaise and ketchup to make Pink Burger Sauce at home. Add a little mustard, finely chopped pickle, or black pepper if you like, then taste and adjust. Chill it briefly before serving so the flavors come together.
No, Pink Burger Sauce and Thousand Island dressing are not necessarily the same. Both can be mayonnaise-based and pink, but Thousand Island commonly includes relish and other ingredients, while burger sauce recipes vary and often use ketchup as a main component.
Pink Burger Sauce tastes creamy, mildly sweet, and tangy, with a tomato flavor from the ketchup. Some versions have a sharper mustard or pickle note, but the sauce is usually not spicy unless chili or hot sauce has been added.
Pink Burger Sauce also works as a dip for fries, onion rings, or chicken tenders, and as a spread for sandwiches and wraps. Its creamy, tangy flavor pairs especially well with grilled or fried foods.
Refrigerate Pink Burger Sauce after opening, keep the container tightly closed, and follow the storage directions and use-by date on its label. Avoid leaving it at room temperature for long and use a clean utensil to serve it.
Freezing Pink Burger Sauce is not recommended. Mayonnaise-based sauces can separate and turn watery or grainy when thawed, so refrigerate the opened product as directed or make only the amount you plan to use.
Usually, Pink Burger Sauce is not spicy; it is creamy and tangy with a mild sweetness. The heat depends on the recipe, so check whether chili or hot sauce is included, or stir a little hot sauce into a mild version.
Pink Burger Sauce is better used as a spread or dipping sauce than as a marinade. Its mayonnaise-based texture can scorch on a hot grill, so add it to cooked meat or vegetables instead of coating them before grilling.
To keep Pink Burger Sauce from making the bun soggy, spread a thin layer on the cut sides of the bun and assemble the burger shortly before eating. Toasting the bun first also helps it hold up to the sauce and other toppings.
Vitamins
Vitamin E
0.48mg · 3% DV
Vitamin K
3.75µg · 3% DV
Vitamin A
14.25µg · 2% DV
B2
0.01mg · 1% DV
Minerals
Sodium
108mg · 5% DV
Selenium
0.38µg · 1% DV
Phosphorus
4.2mg · 1% DV
Copper
0mg · 0% DV
Potassium ⭐
14mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 69 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pink Burger Sauce is a creamy, pink condiment made mainly from mayonnaise and ketchup. It is used to dress burgers and has become a familiar choice at burger restaurants and in home-made sandwiches, rather than a traditional dish tied to one particular cuisine. Its texture is rich and smooth, with a tangy-sweet flavour that complements savoury burger fillings. Spread it on a bun or serve a little alongside chips, wraps or sandwiches. It is high in fat and sodium but contributes little protein, so a modest swipe can add plenty of flavour without making the sauce the main event.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.02g
MONOUNSATURATED
1.58g
POLYUNSATURATED
2.73g
Omega 6:3 ratio 43:1
Above the ideal 4:1 (43:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.