a big fan… i also now used many other traditionally asian condiments in my “western” recipes with great success. It’s not the same flavor, but it’s loaded with umami. How about a tiny bit of jam over a ground pork burger? Thanks for the compliment. They are now delivery only out of a ghost kitchen in Brickell. For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter. John, I posted my slightly tweaked version of your recipe on my blog, hope you don’t mind. In a pot, bring the first listed stock (for the freekeh) to a boil. It’s obviously great on this mushroom burger, but you could put it on other burgers, lettuce wraps, un-wiches, or even as a dip for Sweet Potato Fries. Now I know, use it for Umami! I really like fish sauce, it’s what makes fried rice taste right and apparently burgers too. 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’m off to look at your Sriracha roasted brussels sprouts recipe…, I made these tonight (pioneer woman posted on her blog) and they were OUTSTANDING and a great hit! Lastly, some steak spice on the outside and they are perfect. Just one question. Once it is opened, does fish sauce have to be refrigerated? It is, after all, fermented anchovies. I just cooked these for everyone (7 people) in our small office today at lunch. That’s awesome. Add freekeh, reduce to a simmer and cook until grains are tender, and liquid is absorbed, about 20 minutes. Instructions. What happens if I let the meat marinate more than 20 minutes? Maybe over night even! Our umami hamburger is way more simple, clean, un-fussy, un-pretntious and way more delicious because the ultimate umami comes from the fish sauce that we’ve been using for decades. We use that word to describe the umami-depth of flavor in our burger because of the added fish sauce. this looks lovely. They are fun to shoot with! I love marinating flank or skirt steak in fish sauce, garlic, palm sugar, and cilantro but never thought of using the same combination in a hamburger. Once you go fish sauce, you never go back! tonite…SuperFantasticdelicioso! If we are short on time we’ll usually buy the 85%. Love it! thirty years ago we used to call it Viet pizza. Top the burgers with a slice of cheese during the last minute of grill time – mmm, melty goodness! thanks so much for the wonderful recipe. Our ugly, but incredibly savory, delicious and popular umami loaded burger recipe (umami hamburger) now has an update. My parents figured out that it was much more economical to make burgers at home and did exactly that by created their own recipe for the patties. i use the Thai in alot of preparations, but haven’t tried vietnamese yet. Memorial Day is NEXT WEEKEND – And for some reason, the holiday is associated with backyard BBQs. It keeps great at room temp. 3. I looked up online the umami burger recipe. Prepare the burger patties by combining the ground beef, minced garlic, 1 teaspoon Worcestershire sauce, onion powder, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt in a medium bowl. I am a super picky eater and I really liked these burgers. You couldn’t taste the fish sauce. A similar idea and one which might appeal: When making steaks, coat them in a paste mixture of ground anchovies, garlic, thyme, rosemary and olive oil and fry to your liking. I went back to plain ole salt after that….just to preserve the oregano, Parmesan flavor. Fish sauce is the fermented salvation from the food gods above, and it’s pure umami brings out the savory depth in all foods. Found this recipe at random yesterday morning and tried it for my 4th of July cookout. Preheat your grill or griddle to medium (350° to 450°). I always buy the large bottles and it never lasts me longer than 2 months, if even. I read this awhile ago and thought “hmm…interesting”. Thanks for the tip! Wife and kids unanimously gave it thumbs down. It marinates in the fridge and we add it to practically everything. Good reminder to buy a meat grinder. 2. I’ll definitely be trying this! can you use fish sauce in any beef dish? If cooking on a grill, make sure to pre-heat the grill and to scrape the grill clean before grilling. (They’d be super festive with these flag toothpicks!) -WORC. Excellent cooking directions too; perfect medium rare burgers. I think mistakenly, umami just means depth of flavors and it is not a name of type of burger. Do you plan on an article about remotely controlled external Speedlites in near future? There are other factors that figure into the quality of the beef, but that is a great place to start. For many years when I first joined up with my beautiful Asian girlfriend, I avoided fish sauce. Only I use oyster sauce in them and just black pepper. I do have a question that is tenuously related to this article. I was making burgers a couple of weeks ago and remembered the fish sauce after I’d already made the patties, and went back and forth re: should I toss all the meat back after making these perfectly sized and shaped patties, and add the fish sauce or not? is there a big difference in taste between Thai fish sauce and Vietnamese fish sauce? Thank you so much for sharing! Here is the link if you would like to see: http://cheesewithnoodles.blogspot.com/2012/05/best-hamburgers-ever-aka-umami.html. Heating of fish sauce causes some of the more volatile amines (the source of the “fishiness” to vent. They were very tasty of course but I thought the patties were missing something that could turn it way up. I want to make sliders but I need to make a good bun decision. Mission accomplished. Saltiness, cleanliness in taste, “fishy-ness” . We are usually grind the cuts we want in a grinder at home, but it is rarely lean. There is a chain of burger restaurants called “Umami Burger” here in Southern California. If I were to do this, I’d probably let the patties thaw out (if they were pre-frozen). At first I thought that it is a name of a type of burger. I’d urge any skeptics to listen to Diane and Todd, and give this a try! Sounds great, and I plan to try it. Many thanks, A turkey burger is just not the same! Divide the mixture into three equal portions, form them into 4-inch patties, … David. As soon as I get a good new bottle of fish sauce. So they will be thicker. 1) Umami Burger- Yum! 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. PS – If I haven’t mentioned it before, it should include these Umami Burgers … Just sayin’. It adds a certain depth to my dishes that plain cooking salt can’t equal. So not sure what you mean by “really umami burger recipe”. I did a modified sliced beef, tomato, bell pepper with Oregano, Basil and a dash of fish sauce and that was good over linguine. I’ve eaten at the Umami Burger in San Francisco and enjoyed the unexpected ingredient pairings. <3. Divine with a pile of sauteed mushrooms and onions on top. What could be better than a nice, juicy hamburger?! Thanks for sharing your “secret.” Also, how fatty is your ground beef? our ultimate umami loaded burgers are the highlights of our outdoor gatherings. Cover the pan tightly with foil. Make the confit mushrooms: place all ingredients except the olive oil into a baking dish and cover with the olive oil. Great idea! I can’t believe I never thought to try fish sauce for other things. I’ve been using fish sauce on my grilled chicken for years but I’ve never thought to put in a hamburger! Made these tonight on the grill. Fish sauce is the golden elixir to us Vietnamese, take it away and you drain the blood out of our cuisine. I’d love to hear how everyone enjoys them! The wine is a 2015 Secret Identity Dry Rosé which I’ve never had before, but if I could get hold of it again I would. 🙂 Making your own version is an incredibly great idea. 1. But aioli is fun to say. Required fields are marked *. Creamy, garlicky and packed with umami flavor. Keep the fish sauce, and you’ll have an umami explosion! OMG. My husband and I LOVE fish sauce! Hey there, I just posted a new peach recipe for Summer Fest! This site uses Akismet to reduce spam. The lesser ingredients added, the better. Made these for my family — got major rave reviews from everyone. I have done the same process with Turkey burgers and it was fantastic. I tried this on Valentines Day in fact–did EXACTLY what you said it would–you couldn’t detect the sauce but it just boosted the beefiness of the burger so it was savory and delicious; we used a little gruyere but that’s all the burgers needed. Anyway, thanks for the Rosé suggestion and the inspiration. We’d love to hear of everyone’s reactions. We grill on our balcony and it was a bit intense for my boyfriend manning the grill. I was looking for something to boost the turkey flavor and had decided a umami punch was the answer. Can’t wait to make these, watch him take a bite, fall in love, and then I can jump up and yell, “Ah-ha! Seanna- wonderful! For those who aren’t crazy about fish sauce, how about substituting mushroom soy sauce? I totally can see why it would do a burger good! Crushed garlic means pounded the crap out of in a mortar & pestle. It is hard to easily answer. Provides a similar umami experience. It’s a must-try recipe, especially if you’re bored with beans and quinoa, and looking for a fun way to get your plant protein. YUM! Chill until ready to use. And everyone’s taste preferences are different and cuisines do change over time. Wow. That is quite an eye opener for me. This prevents your burger from bulging up in the middle and keeps it nice and flat. Thanks! The bottles are big. definitely use fresh lemon. This Green Chile Cheeseburger, though simple in ingredients, is just a flavor bomb – It definitely highlights that umami flavor. Google search shows some great links on how people describe Umami. brushing them on each side while they are grilling, injecting the liquid inside them while they re grilling, or……? Aha! Today after reading this post I tried putting fish sauce in my spaghetti meat sauce. Best ever! I however will not be able to marinate these patties as you have suggested. Burgers were great, but I have to agree with Greg, grilling the burgers creates the most insane volatile fumes and the smoke is encompassing. 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. Hell yeah!!! I will be using venison so I am hoping that it will “help” me like the burger more. The best burgers I’ve ever made. Finding a good veggie burger that doesn’t taste like a mouthful of black beans or chopped veggies is hard. BTW – I grew up in North Eastern Oregon (Baker) and now live in the Bay Area with my Japanese husband. You don’t need to bother fridging the fish sauce after opening. 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. Learn how your comment data is processed. It frustrates me when readers will say such things as “you had me, until fish sauce” — have they even tried it? See if you like the taste, then try adding more soy in the next batch to find your personal preference. I have a quick question. I recommend this recipe for those that have a back yard and can grill in the open air. When it runs low, we just add more of the ingredients. 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. I want to surprise my mom on a lot of dishes that I stupidly didn’t watch her make when I was a kid. The bit of sweetness in the rolls is SO AMAZING with the heat from those peppers and the garlicky spread. Thank you! Thankfully, my family are adventurous eaters and were intrigued by the fish sauce addition when I told them about it…. We are so diverse….. Season lightly with salt and pepper and let it cook until it starts getting caramelized. Thanks for the recipe!!!! We’ll be headed up to Seattle for the holiday. 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) … It’s amazing how much beefier that grass-fed beef tasted with a healthy splash of fish sauce in the mix. 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 made grilled (beef) meatballs last week using the Viet flavor combinations… and they were superb! The umami burgers are topped with Anaheim and poblano peppers which have been charred, skinned, and seasoned with a bit of salt. That would be cool. 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. 2. 🙂. mmmm….but what to do for my vegetarian hubby in his quest for an umami veggie burger? The 20 minutes is just a quick recommendation since most tend not to plan that far ahead, but you can certainly marinate it longer. Spicy, flavor-packed, Korean-inspired burgers are what every summer cookout needs: Kimchi adds the perfect amount of funk to your classic burger. update: used up leftovers as a dip for plain 'ol potato chips. That would work too. We definitely have our favorites, but in So Cal we are lucky to have dozens of brands easily available to us. During the last minute, lay a slice of cheese on each burger, to melt it. -WORC. Okay, you convinced me. I’m really looking forward to trying this. It’s rich, creamy, salty, sweet, spicy AND savory – all in ONE! Mmmm! I grew up only cooking a few dishes. (Wasn’t that a song by Blue Oyster Cult?) Thank you! Why didn’t I read this yesterday?! I put fish sauce into nearly everything I cook except oatmeal. Will try this, absolutely. John. Spread garlic mayonnaise on each side of the rolls. Cảm Æ¡n bạn với mẹ đáng kính của bạn cho bữa ăn tuyệt vời! But we super encourage everyone to give the fish sauce a chance. 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. Based on the number of enthusiastic responses, it looks like you have hit the umami burger jackpot. 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. And a little fancier.) Thanks! The bread is lightly toasted. Also added to the mix is a garlic aioli of sorts (really, it’s just garlic … Slowly add in olive oil and continue to blend until aioli thickens what did you put in these?! oil in a medium bowl. MUST GO BUY FISH SAUCE TONIGHT! How is ‘umami’ different from ‘savory’? I love nuoc mam…. I don’t mind a 80% or 85% mix, but the mister doesn’t touch anything less than the 97% lean. You have such a beautiful website! Add burgers and top with chile mixture. Diana, I’m so glad that you loved the pairing Tina! Hi David, the recipe we have is for fresh beef, but I’m sure there’s a way to still apply the same flavor to pre-formed patties. Fish sauce definitely makes all the difference in the world. Yep – This makes me SO happy! I can just imagine how a little bit of fish sauce could really intensify/deepen/transform the taste of a simple burger. I love fish sauce and try to find interesting ways to incorporate it into my meals! I was over on your danish recipe when I saw the link for this recipe… I am in love! That “magic meat” term  described the juicy, flavorful and savory burger patty that everyone fought over. With the leaner stuff it might not be as juicy, but it will still benefit just as much from the fish sauce. Thanks! this sounds great! This is an insanely smart idea and I will never make burgers without fish sauce! And on pretzel rolls… Sounds fantastic! Heat a grill or grill pan to high. Yes, I’ve been using fish sauce instead of salt for years. Love that you’ve raised adventurous eaters too! 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! I can’t WAIT to try fish sauce on my next burger! I eventually told him what I’d added and now this is the way I’ll prepare burgers all the time. salt. The secret to Worcestershire sauce has always been fish sauce, thanks to a long-ago oriental traveler. I’m definitely going to try this burger, thanks so much for all the wonderful recipes. and i gotta say a bit about fish sauce… it has been my personal “secret ingredient” for some time. 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. I love fish sauce and splash it all over the place when I’m cooking. And it worked to perfection. i’m happy that i stumbled across your blog and look forward to monitoring it going forward. Hi, I was going to make these for a bbq this weekend and was wondering if you can marinade for a few hours for a better taste or is 20 minutes all you need? Well, Miami, it looks like Umami Burger is back after a 6-year hiatus. I am definitely going to try it this weekend! You can always splash a bit of fish sauce on top of the burgers after you cook them as well. Always knew something was missing from my burgers and I made these Other recipes will add Worcestershire, soy sauce or mustard to get that umami flavor too. Perfect for a hot summer night. I hope you all have Memorial Day weekend plans as well. Your burgers looks delicious. Make it a double, please. The competition, which challenged Las Vegas celebrities and headliners to create their own game day burger recipes from the restaurant’s list of premium ingredients, saw Laguna’s recipe … I’m making these for my Dad’s Day BBQ tomorrow. Great post. Scott – oooh, turkey burgers marinated in fish sauce, sounds like a winner! Following our refrigerator’s melt down I was forced to throw away everything in my refrigerator–including my 2 bottles of fish sauce. T & D. These look awesome. Allow to marinate for about 20 minutes. Even still today in the Southern cuisine. ps My challenge with burgers is I’m actually scared to eat the stuff from the store. Peach Elderberry Jam: I’m actually thinking of all the savory uses for this jam, and I think it would go really well with meat. In short, umami is a savory taste element, but not all savory can be described as umami. 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! We can’t get enough of Aperol Spritz th, Refreshing Kiwi margaritas to get through this cra, Three styles across the Noguchi river. They obviously missed one. and yay to more fish sauce on your next batch. i think it has more depth and bite and richness of flavor. 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.”. Hello, this is the first tip I took from your wonderful website. 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