Holy yum! I however will not be able to marinate these patties as you have suggested. Delicious!!!! It’s made with equal parts fish sauce and chopped thai bird chilis. the high-end costly burger places. they’re awesome!” and i thought that they were bloody delicious too! If we were roasting asparagus, we’d just use a little fish sauce, grapeseed oil, fresh thyme, and cracked pepper. Your comment made our day. They are definitely the best burgers we’ve ever had. THIS is my kind of burger. Fish sauce in there is just genius – but then I expect nothing less from you too, you set such a high standard. This helps avoid “burger bulge”. 🙂 Making your own version is an incredibly great idea. I’m definitely going to try this burger, thanks so much for all the wonderful recipes. For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter. salt in a large bowl and combine. With the addition of a little sugar for balance, garlic for more aromatic love and black pepper for bite, their simple recipe has evolved into what our friends call today as “The Ultimate Umami Burger.”. Kudos to your parents for thinking up this idea! Mmmm! Today after reading this post I tried putting fish sauce in my spaghetti meat sauce. I love fish sauce, but the Vietmanese store I go to has at least 20 brands. Seanna- wonderful! I just got a bottle of fish sauce from a friend, he says this is by far the best he has come across. Just to be clear, when you say brush a very light layer of fish sauce” do you mean just fish sauce or the recipe you have have here which has other ingredients as well? I heard from my friends about Umami Burger. Yes? – WORC. But this umami rich burger recipe isn’t a new invention, nor is it a trendy recipe to keep up with the popularity of umami rich foods. It’s really fascinating to see how people intensify the umami flavor with different ingredients. Love it on leftover rice for lunch. This is the ultimate burger. Most of them fall apart as you eat them and don’t give you that smoky umami flavor you are looking for. Looks and sounds delicious! There are other factors that figure into the quality of the beef, but that is a great place to start. MUST GO BUY FISH SAUCE TONIGHT! It is, after all, fermented anchovies. You couldn’t taste the fish sauce. Has anyone tried these burgers with Hawaiian rolls? Meanwhile, brush melted butter on the cut sides of the rolls and toast on grill or griddle, about 2 minutes. And everyone’s taste preferences are different and cuisines do change over time. Fish sauce is the fermented salvation from the food gods above, and it’s pure umami brings out the savory depth in all foods. It was my brother-in-law, a classic mid-west guy, who dubbed the fish sauce laden ground beef as the “Magic Meat.”  It was that damn tasty. These were pretty much the best burgers I’ve ever had, and they were a huge hit at the party. The “truffle cheese, miso mustard, baked tomatoes in soy sauce, soy pickles, ketchup laced with truffles” and very meaty burgers … Speaking of which, I need to start exercising my powers of persuasion to get the husband to fire up the grill this weekend…. Truffle Mayo, sautéed mushrooms, Swiss cheese and a juicy burger patty on a … I have made this chickpea burger recipe … I don’t mind a 80% or 85% mix, but the mister doesn’t touch anything less than the 97% lean. Soy sauce would probably be the next best alternative. WOW! tamari on each burger side. perfect for this upcoming holiday weekend for sure. Creamy, garlicky and packed with umami flavor. Mmmm, tasty! I love me a simple classic hamburger. During the last minute, lay a slice of cheese on each burger, to melt it. What happens if I let the meat marinate more than 20 minutes? we all love fish sauce! But we super encourage everyone to give the fish sauce a chance. And now we have another believer in the umami. Have fun!! Yes, I’ve been using fish sauce instead of salt for years. Google search shows some great links on how people describe Umami. Platings and Pairings is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. that’s a thought!) I just cooked these for everyone (7 people) in our small office today at lunch. Had a bunch of the batch of ground beef from the original recipe and added some fresh ginger and soy sauce to make “Asian” meatballs. It’s a family recipe that started from a Vietnamese family back in the early 80’s, in a 2-bedroom apartment, in the middle of Southern California. Another favorite is the Three Crab brand. Back then, hamburgers were the “American’s food”, “that sandwich with that big piece of meat in it, with the  red and yellow sauces and the sour cucumber slices.” My siblings and I wanted to eat “Ham-buh-guh” all day long and we wanted it NOW. There’s nothing crazy going on here – It’s simple really. Am I right? Saltiness, cleanliness in taste, “fishy-ness” . Reminds me of what I do with burgers. We’ll be headed up to Seattle for the holiday. I’ve been using fish sauce on my grilled chicken for years but I’ve never thought to put in a hamburger! Only I use oyster sauce in them and just black pepper. of “Three Crabs” brand fish sauce and 1 Tbsp. One of the best Vietnamese dishes there are and is a delicious with fish sauce to dip in. I cook with a lot of venison because that is what we always have in our freezer (yeah Grumpy the hunter) but I personally am not crazy about the taste and like to try to find ways to kill the “wildness” that I don’t like about it. Do you plan on an article about remotely controlled external Speedlites in near future? One fine meal while dining on a grilled shrimp ball, I dipped it into the Vietnamese classic Nuoc Cham (Viet Fish Sauce Dip) and I suddenly saw the umami. I’d love to hear how everyone enjoys them! There was no nasty weird fishiness, instead the fish sauce’s own flavor virtually disappeared and many of the other flavors within the grilled shrimp ball became heightened. thanks. Our hungry friends were always stumped to figure out the secret ingredient and could never, ever pinpoint that “magic” flavor that made our patties so unique. i use the Thai in alot of preparations, but haven’t tried vietnamese yet. After that….just to preserve the oregano, Parmesan flavor assuming by light layer of fish sauce in it,... To use your thumb to create a dimple in the world the grill this weekend… so i am absolutely to! 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