OP, do you have Red Robin burger restaurants where you are? Their standard burger includes a sweet relish. Good burgers, too.
Oh, I’ll on occasion have the pastrami. But I usually just snipe the wife’s sandwich droppings, or snake some off her chili-cheese fries with pastrami, pickles and tomatoes. 
Ahhhh okay. As long as Pastrami is involved. And gods know they put two or more sandwiches’ worth of meat on each sandwich…
Ah, so hamburger relish is made with pickled cucumbers–not pickled tomatoes, then. It’s just the “sauce” it comes with is ketchup-based. Got it. Where is this popular? Around here, I do see hot dog relish from time to time, which was called “piccalilli” in my neighborhood way back when. (And that term is sometimes used to refer to the neon green hot dog relish in Chicago, too, but the stuff I remember the old folks talking about around here was not that stuff, but a mustard-based cucumber pickle relish sort of thing used for hot dogs. I know that “piccallili” has a wide range of regional meanings.)
Yes, hamburger relish is pickled cukes. For a real taste treat, try pepper relish on your burger. Tony Packo’s makes a great one.
As for popularity…I don’t know. I can find major brands at any grocery store around here, but that is inconclusive. It doesn’t seem to fly off the shelves, but there is obviously a demand for it or Vons wouldn’t give it shelf space.
You have the Hat where you are, and you order any sandwich other than the pastrami dip?
Does not compute.
Is it found at hamburger stands, or is it pretty much just a domestic product?
I’m actually more likely to order the beef dip than the pastrami, but that’s so the wife and I can swap halves. But the thread is about pickle relish, and no other person I know is so deviant as to put pickle relish on pastrami.
Hey, don’t let people get to you. The only person who eats your burger is (usually) you and what you like is what you like. Not everyone has the same tastes and wouldn’t menus be bland if they did? Remember, you can always just keep a jar in your refrigerator at home.
PS- Don’t be surprised if your tastes in burger condiments change in a year. That can happen too. 
Fuddrucker’s used to have a great red relish, but it was a pepper relish, not pickle. But Bob’s Big Boy puts red relish on their signature burger.
Didn’t mean to say that Mt. Olive is good or bad, just that here, the options are pretty limited for dill relish.
Whew! I would have hated to put your name on The List.
I would have, but I would have hated it.
I would have hated being on that list!
Correct, although I’d never heard that flouro green sweet gherkin spread called relish until recently. That stuff belongs in a white bread sandwich with processed cheese slices, with a side plate of little Hors d’oeuvres consisting of sliced kabana, cheese cubes and cocktail pickled onions all held together with a tooth pick while drinking Fosters from a can and listening to 70’s pop songs.
A good chunky tomato and onion relish is great on a burger or with cold roast lamb/beef in a sandwich.
That’s the way any decent pastrami sandwich should be made.
And by decent I mean pastrami on rye with deli mustard and none of this tref cheese stuff.
I think it is. In the East it is everywhere, in the Bay Area only a few supermarkets have it, and only Del Monte, no Heinz.
There are some around here, but for some reason, none of them are on the way to anyplace I typically go to, so I never notice their existence.
It’s called Red’s Relish. It’s a red relish, obviously, and you can get it added to any burger.