Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Umami Burger

Salty Hogs BBQSalty Hogs BBQ Posts: 171
edited August 2011 in EggHead Forum
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.
Love me some maple.  Go Canadians.
·

Comments

  • image
    Love me some maple.  Go Canadians.
    ·
  • BENTEBENTE Posts: 8,337
    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

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    ·
  • Village IdiotVillage Idiot Posts: 6,951
    edited 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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • GriffinGriffin Posts: 6,920
    That is a great looking burger. Have read about using fish sauce, but haven't tried it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • Took the words out of my mouth, VI.
    ·
  • Salty Hogs BBQSalty Hogs BBQ Posts: 171
    edited 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.
    Love me some maple.  Go Canadians.
    ·
  • Village IdiotVillage Idiot Posts: 6,951
    edited 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.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • 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.
    Love me some maple.  Go Canadians.
    ·
  • boston_stokerboston_stoker Posts: 794
    edited December 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.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • BotchBotch Posts: 3,198
    edited 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
     
    image
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • BotchBotch Posts: 3,198
    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!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • LitLit Posts: 3,826

    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.

     

     

    Umamis.jpg 114.9K
    Umami.jpg 127.5K
    ·
  • SpoonSpoon Posts: 328
    Lit the burgers look great. Feel like sharing your brown sugar/sweet onion burger recipe too? :D
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • 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
    I love my egg.
    ·
  • SpoonSpoon Posts: 328
    edited October 2011
    N/m Tweev answered.
    "Pork so tender you can pull it with a spoon." ~Spoon
    ·
  • JasperJasper Posts: 378
    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?
    ·
  • 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.


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

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • JasperJasper Posts: 378
    Thanks!
    ·
  • LitLit Posts: 3,826
    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.
    ·
  • SqueezySqueezy Posts: 1,101

    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.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
    ·
  • JasperJasper Posts: 378
    edited 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.
    ·
  • SqueezySqueezy Posts: 1,101
    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 "Cock" (rooster logo) from Thailand. I might even add a bit to my pizza sauce today ...   :)
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
    ·
Sign In or Register to comment.