For dinner last night I made sliders using grass-fed ground beef. Fixings included sautéed onions, homemade pickles, cheddar cheese, tomato slices and my version of a special sauce.
The sauce I made (which helps the burgers taste many times better than they look) provides a nice balance of sweet, spicy and creaminess. The recipe? Roughly equal parts organic ketchup, organic Dijon mustard and organic mayonnaise. Yes, that's it; nothing else is needed.
Why organic ketchup? The lycopene (an antioxidant) content in organic tomato products is three times greater than in conventional tomato products. Also, the amount of fungicides sprayed on conventional tomatoes (especially Florida tomatoes because of soil conditions) is mind-boggling. (Read "More Studies Show Pesticides' Role in Intelligence" if you are still on the fence concerning organic ketchup.)
Why organic mayonnaise? I try to avoid all commercial vegetable oils at any cost and conventional mayonnaises employ either soybean or canola oil. (Read "Eden's Views on Commonplace Vegetable Oils" if you are still on the fence concerning organic mayonnaise.)
Why organic Dijon mustard? Why not? And Whole Foods' house brand of organic Dijon mustard is cheaper than commercial conventional brands and tastes really good.