Lettuce Hamburger Relish

This is one of those folksy retro condiments that survived in old church cookbooks for a reason: it works. Chopped iceberg or romaine lettuce gets folded into equal parts mayonnaise and prepared yellow mustard, seasoned with salt and pepper. That is the entire recipe, and it transforms a plain burger or grilled brat into something with texture, tang, and creamy crunch in the same bite.

Think of it as a halfway point between a special sauce and a slaw. The mayo carries the lettuce and softens the bite of the mustard. The mustard sharpens up the mayo so it does not taste flat. The lettuce gives every spoonful that snap of fresh crunch you usually get from a leaf tucked under the patty.

Mixing happens in seconds and the relish is best eaten the same day. Sitting too long and the lettuce wilts down into a soupy mess, so make only what you will use at the cookout.

Kitchen Tips

• Chop the lettuce fine, almost to a confetti. Big leafy chunks slide off the burger; small pieces grab the bun.
• Pat the lettuce dry with a clean towel before mixing. Wet lettuce thins the relish and the spread runs off the patty.
• Use yellow ballpark mustard for that classic burger-stand flavor, not Dijon. Dijon is too sharp and overruns the mayo.
• Hold off on salting until the last minute. Salt pulls water from the lettuce and turns the relish watery within an hour.

Variations

• Stir in a tablespoon of sweet pickle relish or chopped cornichons for a more dressed-up burger sauce.
• Add a teaspoon of horseradish for a sharper kick that pairs especially well with grilled bratwurst.
• Swap half the mayo for sour cream and add a squeeze of lemon for a tangier, lighter version.