Fish sauce & hamburgers

RRP

Not too long ago there was a post about upping your hamburgers by using fish sauce. Finally today I was able to find some. But now I can't seem to locate any current posting. 

What is the recommended amount to add? And is it topical or mixed in?

TIA

Carolina Q

Don't remember how much I used... whatever Little Chef recommended. Noticed no difference at all and never used it again. Adds a ton of sodium, but no flavor. Tastes like a burger. Still have most of a bottle of Three Crabs.

Woodbutcher

I believe it was 1 Tbs of fish sauce and 1 Tbs soy sauce per lb of ground beef.

The Cen-Tex Smoker

this goes back to the early days of this place. I remember VI and tweev talking about it back in the day. I don't measure but what woodbutcher is saying sounds right. I have moved to liquid aminos on burgers for the most part but I still use fish sauce from time to time. I did it last week and it was fantastic.

gdenby

I've tried them a few times, and thought it was an improvement. I used a bit more, about 1 tsp per quarter pounder. It was mixed into the ground meat.

If sodium is a concern, ground dried mushroom mixed w. a bit of water can offer a good umami boost

Canugghead

Carolina Q said:

Don't remember how much I used... whatever Little Chef recommended. Noticed no difference at all and never used it again. Adds a ton of sodium, but no flavor. Tastes like a burger. Still have most of a bottle of Three Crabs.

No offence, I find 3 Crabs crappy. I recommend Red Boat 40° N. 

Carolina Q

Canugghead said:

Carolina Q said:

Don't remember how much I used... whatever Little Chef recommended. Noticed no difference at all and never used it again. Adds a ton of sodium, but no flavor. Tastes like a burger. Still have most of a bottle of Three Crabs.

No offence, I find 3 Crabs crappy. I recommend Red Boat 40° N. 

None taken. 3 crabs was also Michelle's recommendation. Heard later that Red Boat was the best. Was so unimpressed with 3 crabs, I never bothered with another.

lkapigian

I use Prepared Fish Sauce , more like a Dipping sauce, in recipes you can make it with the fish sauce you have....Straight Fish Sauce can be a bit strong especially low end fish sauce 

pgprescott

 I prefer some lea and perrins. 

Mattman3969

1 TBLS per pound 

SmokeyPitt

I believe this was the recipe I have seen referenced in previous posts (Umami burger):
https://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/#wprm-recipe-container-36649

EggerPalmerATL

I will have to try the fish sauce. If you’ve never tried Allegro marinade, it’s really good in burgers as well as on a steak.

nolaegghead

Add MSG...less sodium.  Salt screws up the texture of a burger, makes it have a sausage texture because the salt causes the proteins to bind.  There is a study on this but others have seen it and I feel lazy.

SonVolt

Kenji shot meatballs out of a potato gun to prove the point. Leave the salt for the surface of the burger, and only at the very last minute. 

JohnInCarolina

EggerPalmerATL said:

I will have to try the fish sauce. If you’ve never tried Allegro marinade, it’s really good in burgers as well as on a steak.

Have you ever tried it as part of a brisket braise?  Killer.

nolaegghead

JohnInCarolina said:

EggerPalmerATL said:

I will have to try the fish sauce. If you’ve never tried Allegro marinade, it’s really good in burgers as well as on a steak.

Have you ever tried it as part of a brisket braise?  Killer.

That's how you do it

RRP

Thanks for the replies - so I gather all I can expect is that it will merely make the burgers taste more salty? and no head slapping "WOWSER this is a GREAT burger"?

nolaegghead

RRP said:

Thanks for the replies - so I gather all I can expect is that it will merely make the burgers taste more salty? and no head slapping "WOWSER this is a GREAT burger"?

If you can taste the salt from the fish sauce, you may not taste the fish sauce but there should be some umami flavor, which is subtle, so probably not "WOWSER" level.  The addition of umami from the fish sauce is offset by the sausage texture, IMHO, and there are better options for umami with less salt, like straight msg, or toppings, sauce or other external things.

That said, I love fish sauce.  Red boat 40 N 4-evah!

bgebrent

1+ on Red Boat. 

SmokeyPitt

RRP said:

Thanks for the replies - so I gather all I can expect is that it will merely make the burgers taste more salty? and no head slapping "WOWSER this is a GREAT burger"?

I haven't actually done the burgers, but I have used fish sauce in other beef dishes and it adds a lot of flavor. It is like Worcestershire sauce on steroids. 

JohnInCarolina

caliking

Could we be overthinking this? Its a burger... once you add in toppings/condiments, does it really make that much of a difference? I dunno...

In my own experience, a good bun really elevates a burger. Homemade bun instead of the squishy store stuff. And pimento cheese, instead of regular cheese, for the win.

RRP

caliking said:

Could we be overthinking this? Its a burger... once you add in toppings/condiments, does it really make that much of a difference? I dunno...

In my own experience, a good bun really elevates a burger. Homemade bun instead of the squishy store stuff. And pimento cheese, instead of regular cheese, for the win.

LOL - bet you are correct! At this point I can't return that bottle...so how should dispose of it instead of using in burgers? 

Carolina Q

Ron, give it a try. It's not gonna hurt anything. You might love it. If not, it's just a burger.

Legume

Marinate some thin sliced onions in it, pile them on burger.

saluki2007

If I wanted a fishy burger wouldn't I just make a salmon burger?

FlyOverCountry

Yuck!  That stuff smells like kaka!  If I wanted fish instead of cow I’d be a vegan!

jtcBoynton

If you add enough to make it taste like fish you have added way too much.

Fish sauce is made from anchovies and salt.  Worcestershire sauce is anchovy fish sauce that is sweetened and has a few spices added.  You can use fish sauce anywhere you think worcestershire could be used - Stews and soups, meatloaf, bbq sauces, bloody marys, Caesar dressing, stir fry, and anywhere you want to amp up the savory aspect to a dish.  Compensate for the salt in the sauce and add less salt directly.  The purpose is to up the savory undertones of the dish, not to taste the sauce itself.

fishlessman

RRP said:

caliking said:

Could we be overthinking this? Its a burger... once you add in toppings/condiments, does it really make that much of a difference? I dunno...

In my own experience, a good bun really elevates a burger. Homemade bun instead of the squishy store stuff. And pimento cheese, instead of regular cheese, for the win.

LOL - bet you are correct! At this point I can't return that bottle...so how should dispose of it instead of using in burgers? 

add two tablespoonsfish sauce to this marinade, add sauteed kimchi to the toppings list. dig out your blackstone

https://natashaskitchen.com/korean-beef-tacos-bulgogi-recipe/

bclarksicle

Fish sauce is massively under utilized in western cuisine. 

fishlessman

@RRP

if your supermarket has frozen pot stickers, make this dipping sauce. the lime leaves are not needed

https://eggheadforum.com/discussion/1156839/tuna-steaks-with-thai-dipping-sauce