With the leaner stuff it might not be as juicy, but it will still benefit just as much from the fish sauce. can you use fish sauce in any beef dish? Not. We usually do use fish sauce in stews and chilies. of “Three Crabs” brand fish sauce and 1 Tbsp. I was instantly converted. Like you said, “Not the same flavor” but it would still be tasty. Your email address will not be published. If you are lacking that, then you can either finely mince, then smash with the flat of the knife or else use a garlic press. Best DARN burger recipe! Lastly, some steak spice on the outside and they are perfect. I tried “fish sauce” in spaghetti meat sauce once and boy it sure tasted weird. I just got a bottle of fish sauce from a friend, he says this is by far the best he has come across. This looks great, I love fusion recipes. our ultimate umami loaded burgers are the highlights of our outdoor gatherings. This recipe isn’t really traditional American, but you can kind of see how we would use it when roasting vegetables. If we were roasting asparagus, we’d just use a little fish sauce, grapeseed oil, fresh thyme, and cracked pepper. During the last minute, lay a slice of cheese on each burger, to melt it. :o). Lovely, wonderful. You had me at ‘umami’. Pair them with some ice cold beer or a great rosé wine and you’ll be doing a happy dance! 🙂 I have some right now and have been craving burgers something fierce as of late. There is a chain of burger restaurants called “Umami Burger” here in Southern California. In general when shopping with only unknown brands available to us, we’ll look for ones that are more golden and clear rather than murky. I know Europeans use a lot more fish products than Euro-American cuisine, but I have not personally been to Europe to have a first hand sampling of the real thing. Thanks! Thanks! I LOVE fish sauce (I could practically drink it), and use it in Asian dishes, on roasted veggies, in Caesar salad dressing, and more. Thanks again for sharing. You are on the money with banh xeo! I am so trying this. There’s so many in 99 Ranch, I don’t know which to choose. It was delicious! Bring the bottle along when you go camping! what a great post. OMG. Aha! Of course, being Vietnamese, they marinated the beef in the only way they knew how—splash fish sauce to it. Speaking of which, I need to start exercising my powers of persuasion to get the husband to fire up the grill this weekend…. More of everything you want: crave-able flavors, customizable options, and must-have favorites. Lynn- just add soy sauce!! This mushroom burger is serious umami town. I wasn’t sure how much to put in so I just winged it. I will be using venison so I am hoping that it will “help” me like the burger more. Having said that, I plan to buy the pre-formed 4 oz patties about 3′ inches round. We find there is a difference between almost every brand of fish sauce, wether Thai or Vietnamese. Keep the fish sauce, and you’ll have an umami explosion! This is the ultimate burger. We’ll often use some fish sauce when cooking up veggies, like our sriracha roasted brussels sprouts. Perfect for a hot summer night. oil in a medium bowl. Pinned , now this is a burger! At first I thought that it is a name of a type of burger. thanks so much for the wonderful recipe. mmmm….but what to do for my vegetarian hubby in his quest for an umami veggie burger? When it runs low, we just add more of the ingredients. 🙂 Making your own version is an incredibly great idea. This will give nice umami depth too. I love it but, of course, fear it to some extent because it’s so damn pungent–but I can see how it could wake of the flavor of loads of things ( I tend to use in a vinaigrette or dipping sauces). If you loved this Green Chile Cheeseburger recipe I would appreciate it so much if you would give this recipe a star review! How about a tiny bit of jam over a ground pork burger? Comment document.getElementById("comment").setAttribute( "id", "a54dc57fdf23876e924ddb00a6b77de6" );document.getElementById("h0e275cfd2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Couldn’t help but smile at the comments from those with dusty or idling bottles of fish sauce. I’ve yet to make these burgers but I know the fish sauce will be the killer ingrediant – I’ve started adding it to gound beef when browning for chilli, bolognese etc etc. I made some freshly baked brioche buns along with the patties and I’m in heaven right now. Enjoy the fish sauce! Thank you. We know of many people to have their version of a very umami-burger, meaning a really flavorful, savory burger patty. If we are short on time we’ll usually buy the 85%. Kudos to your parents! I’d urge any skeptics to listen to Diane and Todd, and give this a try! Thanks for the tip! update: used up leftovers as a dip for plain 'ol potato chips. Thank you Todd and Diane! Diane and Todd, just wanted to let you know that we love these burgers!! There’s nothing crazy going on here – It’s simple really. Serve it on burgers, veggies or as a dip! Make a slice into the side of the chile and cut away and discard the stem, seeds, and veins. For the best meat, especially lean meat, find a good grass fed beef source. Wow. I just made bluecheese burgers with caramelized onions the other night. My grocery store only sells fish sauce in these giant bottles, and I own one because you just can’t make good ginger chicken without it, but I’m always excited to find other uses for it- otherwise I’ll be using it for the next 10 years! Yummy homemade burgers are the best and this is great recipe. So fish sauce is the new black? Instead of pizza, how about trying out “banh xeo” recipe? Grumpy’s daddy is here today to so I am anxious to see what they will think of these burgers! I just cooked these for everyone (7 people) in our small office today at lunch. Looks and sounds delicious! In our observations, although fish sauce has a very pungent aroma, when cooked with in the appropriate amounts, it tends to disappear into a dish allowing the other ingredients to come to life a bit more. Excellent cooking directions too; perfect medium rare burgers. We also use fish sauce a whole lot over here (Philippines — we call it patis) and it does add legions of umami to dishes 🙂 I have never thought of adding it to my burger patties though…you can bet I am going to try that next! Definitely my favorite burger of all time! We grill on our balcony and it was a bit intense for my boyfriend manning the grill. Thanks for passing this along! I just got a shipment from Home Chef and one of the dishes was an Umami burger with sweet potato fries. Canned ones are fine, just smash a couple of them on a cutting board with a chef’s knife and mince them up fine. You guys are amazing! Hi Nima, Add burgers and top with chile mixture. Some “regular” grocery stores now have fish sauce in their international isles, although usually it isn’t our preferred brands. What happens if I let the meat marinate more than 20 minutes? thank you, Umami is often described as “the fifth taste” – Not distinctly sweet, sour, bitter or salty – It’s rounded, deep and savory and is said to enhance the foods that it is combined with, making the flavors richer and more intense. Grass fed beef tend to be leaner, but incredibly well flavored and tender meat. Of course, I’m not going to tell them and I am hoping they call this Magic Meat too! I’ll grab a couple of bottles next time, hop on a plane, get to your house, make some burgers with it while you make yours and we can have another party!! The reason being Italian is not Italian unless it has the strong flavor of Oregano, basil, Parmesan cheese..etc… Fish sauce kills these flavor and it is no longer Italian. Fish sauce really is magical. The white onions are cooked in the same pan as the beef. Based on the number of enthusiastic responses, it looks like you have hit the umami burger jackpot. They are definitely the best burgers we’ve ever had. If you have the time to marinate longer (sometimes we’ll even make the patties the night before) it does give it a slightly deeper flavor and juiciness, but we often will quickly throw it together just before lighting up the charcoal and it is still really good. Put in a medium bowl and season with ¼ tsp. ♥. It’s an orange label with a yellow sun, a large anchovy across the sun and the shape of Vietnam and a fishing boat silhouetted in the background. WOW, a fantastic sounding burger guys. I’m so glad that you loved the pairing Tina! 🙂. YUM! It wasn’t until recently, with all the discussion on Umami (the rich, savory taste in foods) that our umami hamburger recipe was re-named as  the hamburger loaded with umami. This keeps the burgers extra moist and gives them a great savory flavor. You have such a beautiful website! and i gotta say a bit about fish sauce… it has been my personal “secret ingredient” for some time. Our ugly, but incredibly savory, delicious and popular umami loaded burger recipe (umami hamburger) now has an update. Fish sauce in there is just genius – but then I expect nothing less from you too, you set such a high standard. Spicy, flavor-packed, Korean-inspired burgers are what every summer cookout needs: Kimchi adds the perfect amount of funk to your classic burger. I added fish sauce to the burgers I made last weekend on a whim (instead of my usual Worcestershire), and they were by far the best burgers I have ever made! Great idea! looking forward to reading more of you “fusion” cooking techniques…. There are a lot brands that are quite good, just with subtle nuance differences. I’ll bump it up higher on the list for you! Most Asian grocery stores have it. We are always looking for ways to blend our love for who we are! Scott – oooh, turkey burgers marinated in fish sauce, sounds like a winner! My husband and I LOVE fish sauce! Thanks for the inspiration. oh yum! The glutamines that remain are what causes the “savory” flavor. There are other factors that figure into the quality of the beef, but that is a great place to start. We definitely have our favorites, but in So Cal we are lucky to have dozens of brands easily available to us. I set out to make a chickpea burger a few weeks ago, with the desire to make something hearty, flavorful, and craveable. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. So not sure what you mean by “really umami burger recipe”. Thanks for the tip. Can’t wait to make these, watch him take a bite, fall in love, and then I can jump up and yell, “Ah-ha! However, I did a bit of recipe … Hi Kerry. I looked up online the umami burger recipe. I’m a huge fan of rosé wine for its ability to pair with so many different dishes Here are some great ones to try that come in under $10! P.S. Just combine a 1/2 cup of mayonnaise, 1/2 teaspoon of Worcestershire sauce, 1/4 teaspoon of fresh squeezed lemon juice, 1/4 teaspoon finely crushed garlic, and a pinch (~1/16 tsp) … Also, be sure to snap a picture of your finished burger and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings. I live near a good source of small fresh fish that are easy to catch. Salty but not as fermented as fish sauce. Nobody doesn’t like “tasty”. Growing up in a Vietnamese family of 6 kids who were always hungry and thirsty for more American foods, my parent had to figure out a way to feed their hungry pack of kids. I do have a question that is tenuously related to this article. -WORC. But aioli is fun to say. Sounds like an excellent recipe that I’ll try soon. Gently form meat into balls, then flatten into patties. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Made these for my family — got major rave reviews from everyone. I use it for Vietnamese simmered fish and for making a dipping sauce but I’ve never thought of adding it to regular old American food. 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Dimple in the past year a little black truffle salt from http: //cheesewithnoodles.blogspot.com/2012/05/best-hamburgers-ever-aka-umami.html with plastic wrap outdoor gatherings i. Use some fish sauce in this dish and combine until all the volatile! Were very tasty of course, being Vietnamese, take it away and discard the stem seeds. I never thought to make your recipe with pre-made patties here ’ s loaded with umami!! But with no “ fishy ” taste you don ’ t seem right bother fridging the sauce!