Red Hamburger Relish (No-Cook Recipe!)

Looking for a way to zhuzh up your burgers without relying on store-bought condiments? This red hamburger relish is an old-fashioned recipe that burger lovers simply must try. 

I'm back with another old-fashioned hamburger relish recipe. Last time we made a simple, 3-ingredient relish made with onions, pickles, and mustard.

Now we're back with another relish recipe: This time, red hamburger relish.

Made with pickle relish, roasted red pepper, tomato paste, and warm spices, this tangy-sweet relish adds another flavor dimension to a savory burger. It also tastes great on hot dogs and sandwiches.

Unlike plain ketchup or mustard, this relish adds layers of flavor and a beautiful pop of red color.

And it requires no cooking!

Frequently Asked Questions

Q: What is red hamburger relish?

A: It's a sweet-and-tangy condiment made from red peppers, tomato paste, vinegar, pickles, and spices—perfect for topping burgers.

Q: How long can this relish be stored in the fridge?

A: This red hamburger relish will keep for up to 2 weeks in the refrigerator when stored in an airtight jar or container. For longer storage, you can freeze small portions and thaw as needed. As always, check for any signs of spoilage before eating after storage.

Q: Can I make it less sweet?

A: Absolutely. Just reduce the sugar and/or the amount of sweet pickle relish (start with 1/2 cup and work your way up). You can also substitute dill pickle relish.

Q: What's the difference between hamburger relish and regular relish?

A: Regular pickle relish is usually green and pickle/cucumber-based. Red hamburger relish is often red, tomato-forward, and spiced—adding more depth of flavor.

Step-by-Step Instructions

This relish is easy to make. Scroll down for the detailed recipe – but here's the process, in a nutshell.

1. Roast the peppers (if using fresh): Place whole red peppers under the broiler until blistered, then peel and chop. You can also use store-bought roasted red peppers (I purchased mine at Trader Joe's)

2. Combine ingredients: Add tomato paste, chopped roasted peppers, pickles, apple cider vinegar, sugar, and spices.

3. Eat right away – or store for future use: This no-cook hamburger relish is ready to eat or store in an airtight container, refrigerated for up to 2 weeks.

Ingredient Substitutions & Variations

One of the best things about making homemade condiments is that you can adjust them to your taste. Here are some easy swaps and variations to try:

Sweet pickles vs. dill pickles

• Using sweet pickles will give you a more old-fashioned, sweet-and-tangy relish. Check out this freezer pickle recipe.
• Dill pickles create a sharper, more savory flavor that balances nicely with the sweetness of the peppers and tomato paste. Both work—choose based on your taste preference (or what you have on hand).

Jarred roasted peppers vs. fresh

• Jarred roasted red peppers save time and add a mild sweetness without the extra step of roasting. This is the easiest method. I purchased a jar of roasted red peppers at Trader Joe's.
• Fresh roasted red peppers will give your relish a smoky depth of flavor that makes it taste extra homemade. If you're already grilling, you can char peppers alongside your burgers for the freshest flavor.

Different vinegars

• Apple cider vinegar adds a fruity tang and is the most common choice for this recipe.
• White vinegar gives a cleaner, sharper acidity—great if you prefer a brighter flavor.
• Malt vinegar offers a more robust, slightly toasty flavor that pairs beautifully with burgers and brats.

Spicy version

• For a kick of heat, add a minced jalapeño, a pinch of crushed red pepper flakes, or a dash of hot sauce.

Smoky version

• If you love smoky spice, try adding a touch of chipotle powder or smoked paprika along with the roasted peppers.

Serving Suggestions

• Spread on burgers in place of ketchup.
• Use as a topping for hot dogs, brats, or sausages. (Add it to your DIY hot dog bar!)
• Stir into egg salad or potato salad for extra flavor.
• Serve alongside a cheese board as a sweet-tangy condiment. 

Recipe adapted from AllRecipes.