Jollibee Yumburger Copycat with Jolly Sauce

Why You’ll Love This Recipe

• Classic fast-food nostalgia with soft, steamy buns and a thin, flavorful patty.
• Sweet-savory Jolly Sauce hits the mayo–ketchup comfort zone with a gentle umami lift.
• Quick weeknight friendly: 25 minutes, one pan, minimal cleanup.
• Easy to customize: cheesy, spicy, or double-stacked.

Grocery List

• Produce: Optional: thinly sliced white onion (for serving, if desired)
• Dairy: Mayonnaise; unsalted butter; American cheese slices (optional)
• Pantry: 80/20 ground beef; banana ketchup (or regular ketchup); soy sauce; apple cider vinegar; Worcestershire sauce; sugar; kosher salt; black pepper; onion powder; garlic powder; MSG (optional); soft hamburger buns

Full Ingredients

Jolly Sauce

• 1/2 cup (120 g) mayonnaise
• 3 tbsp (45 g) banana ketchup (or regular ketchup + 1/2 tsp extra sugar)
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) apple cider vinegar
• 1 tsp (4 g) granulated sugar
• 1/2 tsp onion powder
• 1/8 tsp garlic powder
• Pinch freshly ground black pepper
• Pinch MSG (optional, 1/8–1/4 tsp) for extra umami

Patty Seasoning Blend

• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3/4 tsp granulated sugar
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• Pinch MSG (optional)

Beef Patties

• 1 lb (454 g) ground beef, 80/20

Pan Glaze

• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) Worcestershire sauce
• 1 tsp (5 ml) water

Buns and Assembly

• 6 soft hamburger buns (potato or milk-style)
• 2 tbsp unsalted butter, softened
• 6 slices American cheese (optional)

Step-by-Step Instructions

Step 1: Make the Jolly Sauce

In a small bowl, whisk together mayonnaise, banana ketchup, soy sauce, apple cider vinegar, sugar, onion powder, garlic powder, black pepper, and MSG (if using). Taste and adjust sweetness or tang to preference. Let the sauce rest 10 minutes (or refrigerate up to 24 hours) so the flavors meld and the texture thickens slightly.

Step 2: Portion and Chill the Beef

Divide the ground beef into six equal portions, about 2.5 oz (70 g) each. Loosely shape into balls without compressing (air pockets keep the patties tender). Place on a plate, cover, and refrigerate while you heat the pan. Cold beef sears better and resists overcooking.

Step 3: Make the Patty Seasoning & Preheat the Pan

Stir together the salt, pepper, sugar, onion powder, garlic powder, and MSG (if using). Set aside. Heat a large cast-iron skillet or griddle over medium-high heat for 3–5 minutes until very hot (surface around 425°F if using an infrared thermometer).

Step 4: Toast the Buns

Split the buns and spread the cut sides lightly with butter. Toast cut-side down in the hot skillet until golden, 45–60 seconds. Transfer to a tray. Spread 1–2 teaspoons of Jolly Sauce on the top buns now, or wait to assemble later.

Step 5: Smash and Sear the Patties

Working in two batches, add three beef balls to the hot skillet, spaced apart. Immediately place a square of parchment over each and press firmly with a flat spatula or burger press to 1/8–1/4 inch thick. Peel away parchment and sprinkle each patty with about 1/4 teaspoon of the seasoning blend. Sear until the edges are deeply browned and lacy, 60–75 seconds.

Step 6: Flip, Glaze, and (Optionally) Cheese

Flip the patties, then brush each with a little of the soy–Worcestershire–water glaze. Cook 45–60 seconds more, until the center reads 160°F on an instant-read thermometer. If using cheese, add a slice to each patty, cover the pan for 15–20 seconds to melt.

Step 7: Assemble and Serve

Spread 1–1 1/2 tablespoons Jolly Sauce on the bottom bun and a thin swipe on the top bun. Set a patty on the sauced bun, cap with the top bun, and serve immediately. For that nostalgic soft-bun vibe, wrap each burger in parchment or foil and rest 1–2 minutes to steam before eating.

Pro Tips

• Banana ketchup delivers the signature gentle sweetness. If substituting regular ketchup, add an extra 1/2 teaspoon sugar and a tiny splash more vinegar.
• Keep patties thin for fast-food texture and crispy edges. Press firmly in the first 10 seconds of contact with the pan.
• Don’t overload the sauce; a thin, even layer on both buns keeps balance without sogginess.
• Wrapping the assembled burger for 1–2 minutes softens the bun and fuses sauce, cheese, and patty just like the real thing.
• Use potato or milk buns for that tender, slightly sweet crumb that matches the sauce profile.

Variations

• Cheesy Yumburger: Add a slice of American cheese after flipping and cover to melt.
• Spicy Yumburger: Stir 1–2 teaspoons of banana ketchup with a pinch of chili flakes or a dash of hot sauce into the Jolly Sauce.
• Aloha-Style: Add a thin grilled pineapple ring and a dab of extra sauce for a tropical twist.

Storage & Make-Ahead

Jolly Sauce keeps 5–7 days refrigerated in a covered jar. Portion beef into balls up to 24 hours ahead; keep chilled. Cooked patties hold in a 200°F oven for up to 20 minutes, wrapped. To freeze, wrap raw patties (pre-pressed on parchment) and freeze up to 2 months; cook from frozen, adding 30–45 seconds per side. Reheat cooked patties in a hot skillet 45–60 seconds per side or microwave briefly, then re-crisp in the pan.

Nutrition (per serving)

Approximate for one burger with sauce, no cheese: 410–430 calories; 19–22 g protein; 17–20 g fat; 40–43 g carbohydrates; 900–1050 mg sodium. Add ~60 calories and ~5 g fat per slice of American cheese.