Umami Burger

Salty Hogs BBQ · August 2011

Umami Burgers

2 lbs Ground Beef
1 1/2 Tablespoons Fish Sauce (2 or more if you want a stronger taste--no it doesn't taste like fish after you cook it--trust me it is good)
2 cloves Garlic, crushed
1/2 teaspoon Sugar
1 teaspoon fresh ground Black Pepper
Hamburger buns

1. In bowl, combine all ingredients together.

2. Allow to marinade for about 20 minutes.

3. Gently form meat into a balls, then flatten into a patties (Put a little indention on the top of patty). Cook until desired doneness.

Salty Hogs BBQ · August 2011

BENTE · August 2011

that looks really good i have always wanted to try fish sauce but it is a new ingredient to me so maybe the burger is a good place to experiment with it.. thanks i will give it a shot

Village Idiot · August 2011

This recipe originated from the "White On Rice Couple" and was a big hit on the forum a year or so ago. Since that time, I have used fish sauce in many of my cooks.

http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/

I think it's alway appropriate to give the originator of a recipe credit. I'm sure SH BBQ just forgot.

Griffin · August 2011

That is a great looking burger. Have read about using fish sauce, but haven't tried it.

Boilermaker Ben · August 2011

Took the words out of my mouth, VI.

Salty Hogs BBQ · August 2011

Actually I have been making this recipe for a while and forgot where it came from.

Back to my original post. Fish sauce is good on many things.

Village Idiot · August 2011

Umami's and fish sauce on many things is good.

Umami is not a product, like fish sauce is. It's referred to as savoriness and is one of the five basic tastes together with sweet, sour, bitter, and salty. (definition by Wikipedia). Fish sauce smells awful, but when added to many recipes, brings out the special flavors otherwise hidden. That is what's known as umami. It's hard to explain, but is worth experimenting with. To me, it's like vanilla extract -- you certainly wouldn't want to drink it straight, but when used in a recipe, it's wonderful.

Salty Hogs BBQ · August 2011

Thanks VI. I apologize in advance if I wasn't more clear. I know what umami is. Typing on an iPad on a plane when a brat in front of you is crying is not easy.

Thanks for the reply though. I truly appreciate it.

boston_stoker · September 2011

Village Idiot · September 2011

I'll give it a try, Tweeve. You're spot on with the 85/15. I even get 80/20 sometimes, depending on availability and price. Both make for a juicy HB.

Botch · October 2011

I finally got around to trying this tonight, they were magnificent!

I made a spice-vegetable couscous to go with it, recipe here: http://www.cooks.com/rec/view/0,1646,133179-250192,00.html

Botch · October 2011

Next time try this mod I did of them. This is how I like them anyway:
http://www.eggheadforum.com/discussion/1134542/umami-burgers#Item_1

I saw that when I did my search for the original thread, that's next on the to-try list!

Lit · October 2011

I did Umami burgers recently. They were good but I like the brown sugar/sweet onion burgers I make better.The Umami burgers were 50/50 tri tip and chuck roast below.

Spoon · October 2011

Lit the burgers look great. Feel like sharing your brown sugar/sweet onion burger recipe too?

talltrevor · October 2011

I find the 80/20 makes the burger too 'wet' or juicy using these ingredients. I played with adding porcinni mushrooms as well but I didn't explore that too much.

Hi Tweev_tip,

What Cuts of meat are you referring to when you say 80/15?

Thanks.

Trev

Spoon · October 2011

N/m Tweev answered.

Jasper · October 2011

I'm going to try this next weekend. I've been convinced to try fish sauce. Any particular brand or type? Anyone ever try adding finely diced onions to this recipe?

Village Idiot · October 2011

I'm going to try this next weekend. I've been convinced to try fish sauce. Any particular brand or type? Anyone ever try adding finely diced onions to this recipe?

Three Crabs Fish Sauce is well respected, and is what I use. I believe Grace Young (Breath Of A Wok, Stir Frying To The Sky's Edge) uses it too.

http://importfood.com/satc2401.html

I would recommend trying it by itself in hamburger meat the first time, then add stuff later.

Jasper · October 2011

Thanks!

Lit · October 2011

Spoon - I don't really have a recipe for the brown sugar burgers I usually rough grind up a 3-4 pound chuck roast, throw in 2 eggs, a couple handfulls of light brown sugar (It seems like alot but it isn't over powering), dice up a large vidalia onion (don't use too much onion or it makes the burgers fall apart), a dash of garlic powder, and salt and pepper to taste. I usually just use white american cheese on my burgers as I always have it around. I don't have any pics of the brown suger burgers but here's a couple of some salmon burgers I did recently. The sandwich was the breakfast the next day with an egg over easy on top.

Squeezy · October 2011

Just tried a couple of these burgers today ... they were good, but I'm going to up the ante on the fish sauce on the next try ...

Was also busy making stuffed peppers, buttercup squash and toasting the squash seeds all on the BGE ... and all on direct heat.

Jasper · October 2011

I tried them last night. They were good, everyone else thought so too. Next time I'll add some onions.

Ended ip getting the Three Crabs brand sauce.

Squeezy · October 2011

Does it really matter what brand of fish sauce one gets? I had to visit two stores to find just one brand. It's transparent like was mentioned, it has anchovy, salt & sugar for ingredients. The brand I found is "****" (rooster logo) from Thailand. I might even add a bit to my pizza sauce today ...

Umami Burger

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