Burger King Stacker Sauce Recipe at Home

I’ll be honest. I’ve spent way too much money at Burger King just for that creamy, peppery Stacker sauce. You know the one—it’s not Thousand Island, not mayo, but something in between. After a dozen test batches (and one that tasted like sweet salad dressing—yikes), I finally cracked it. This Burger King Stacker Sauce recipe is the real deal.

Let’s skip the fluff. You want that tangy, smoky, slightly sweet kick for your burgers, fries, or even as a dip for onion rings. And you want it now.

Why This Recipe Works

• No weird ingredients – Everything’s already in your fridge or pantry.
• Spot-on flavor balance – Sweet relish + horseradish + smoked paprika = that signature BK tang.
• 30-second prep – Stir and serve. No cooking, no blender.
• Tastes better the next day – The flavors actually marry overnight. Science? Magic? Who cares.

What Is Burger King Stacker Sauce, Anyway?

If you’ve had the BK Stacker burger (those glorious towers of patties, cheese, and bacon), you already know the sauce is the star. It’s not spicy, but it’s got a little warmth. Not prickly, but tangy. Think of it as a cross between In-N-Out spread and a creamy horseradish sauce.

Reader tip: Some copycats use ketchup, mayo, and pickle juice. That’s close, but missing the smoky depth. Don’t skip the smoked paprika.

Ingredients (Exact BK Stacker Sauce Copycat)

Step-by-Step Instructions

1. Drain the relish like your life depends on it

Grab your sweet pickle relish and press it against a fine-mesh sieve or even a paper towel. Too much liquid = runny sauce. I learned this the hard way. The first time I made this Burger King Stacker sauce recipe, my sauce pooled under the burger bun like a sad little puddle. Not cute.

2. Mix the wet ingredients first

In your bowl, combine mayo, drained relish, mustard, vinegar, and sugar. Stir with a fork until the relish is no longer clumped.

The sound here is satisfying—creamy, smooth, with tiny little pops from the pickle bits.

3. Add the dry spices

Sprinkle in smoked paprika, garlic powder, onion powder, cayenne, and that optional horseradish. Whisk again. The color should shift from pale white to a soft peachy-orange. That’s the paprika working its magic.

4. Thin it out (but don’t overdo it)

Add water one teaspoon at a time. You want the consistency of a thick milkshake—drizzle-able but not runny. If you accidentally add too much, fix it with an extra tablespoon of mayo.

5. Taste and tweak

This part’s non-negotiable. Dip a fry or a spoon. Needs more tang? Add ¼ tsp vinegar. More smoke? Another pinch of paprika. I once forgot the sugar entirely and ended up with a weirdly sour sauce. Sugar balances everything here.

6. Let it rest (if you can wait)

Cover and refrigerate for at least 30 minutes. Overnight is better. The flavors settle, the garlic powder hydrates, and it starts to taste exactly like the BK version.

How to Use Your Stacker Sauce

• Burgers – Obviously. Spread on both top and bottom buns.
• Chicken sandwiches – Slather on a crispy chicken patty, then add pickles.
• Fries & tots – Better than ketchup. Fight me.
• Breakfast sandwiches – Egg, cheese, and this sauce? Yes.
• Burger bowls – Drizzle over lettuce, tomato, grilled onions, and ground beef.

Note from the kitchen: My husband dipped pizza in this once. Weirdly good. Don’t tell anyone.

A Realistic Mistake (So You Don’t Repeat It)

The second time I tested this Burger King Stacker sauce recipe, I used dill relish instead of sweet relish—big mistake. The sauce turned out sharp and salty—nothing like the original. Sweet relish is non-negotiable unless you want a totally different vibe. Also, don’t use low-fat mayo. The fat carries the flavor. Your arteries might cry, but your taste buds will throw a party.

Storage & Freezing

Fridge: Airtight jar for up to 2 weeks. Stir it before each use—it might separate slightly.

Freezer? Honestly, don’t. Mayo-based sauces break when frozen. The texture turns grainy and gross. Just make a smaller batch if you’re worried about waste.

Pro tip: Double the batch and keep one jar in the back of the fridge. It stays good for

How This Compares to Other Fast-Food Sauces

BK Stacker hits this perfect middle ground. Not too sweet, not too tangy. Just… chef’s kiss.

Maya Miles

The BEST Burger King Stacker Sauce Copycat (30-Second Recipe!)

5 from 1 vote

Hey there, sauce lovers! If you’ve been driving through BK just to get that extra cup of creamy, peppery, perfect Stacker sauce, you can stop right now. I’ve cracked the code. This is not Thousand Island and it’s not plain mayo—it’s that magical in-between sauce that makes everything taste like a guilty pleasure. Let’s get straight to it!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 5 PERSONS

Course: Soup

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• ½ cup Real mayonnaise Hellmann’s or Duke’s – no low-fat or Miracle Whip!
• 2 tbsp Sweet pickle relish drained very well
• 1 tbsp Yellow mustard
• 1 tsp White vinegar
• 1 tsp Sugar
• ½ tsp Smoked paprika don’t skip this – it’s the secret!
• ¼ tsp Garlic powder
• ¼ tsp Onion powder
• Pinch Cayenne pepper optional, for that tiny BK heat kick
• 1 tbsp Water to thin, as needed
• ¼ tsp Prepared horseradish optional but highly recommended for that zing

Method

 

1. Drain the relish. Press your sweet pickle relish in a fine-mesh sieve or with a paper towel. Nobody wants runny sauce.
2. Mix the wet ingredients. In a small bowl, combine the mayo, drained relish, yellow mustard, vinegar, and sugar. Stir with a fork until smooth and creamy.
3. Add the dry spices. Sprinkle in the smoked paprika, garlic powder, onion powder, cayenne, and horseradish (if using). Whisk again until the color turns a soft peachy-orange.
4. Thin it out. Add water one teaspoon at a time until it reaches a thick, drizzle-able milkshake consistency. Don’t overdo it!
5. Taste & tweak. Dip a fry in there. Need more tang? Add a splash of vinegar. More smoke? Another pinch of paprika.
6. Let it rest. Cover and refrigerate for at least 30 minutes (overnight is better). The flavors need to marry. Trust the process.

Notes

Pro Tip: Use this on burgers, chicken sandwiches, fries, or even breakfast sandwiches. And please – use full-fat mayo. Your taste buds will thank you later. Enjoy!

 

 

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