and yay to more fish sauce on your next batch. For those who aren’t crazy about fish sauce, how about substituting mushroom soy sauce? I heard from my friends about Umami Burger. 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. 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!! See if you like the taste, then try adding more soy in the next batch to find your personal preference. This recipe inspired me to make hamburgers for the first time. Thanks for passing this along! Well, Miami, it looks like Umami Burger is back after a 6-year hiatus. Thankfully, my family are adventurous eaters and were intrigued by the fish sauce addition when I told them about it…. Aioli Recipe For Burgers. 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. Take the whole heads of garlic and cut the tops off to expose the garlic cloves. I’m so excited to try them! Couldn’t help but smile at the comments from those with dusty or idling bottles of fish sauce. . 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. salt. Required fields are marked *. Thanks! P.S. 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). Keep the fish sauce, and you’ll have an umami explosion! Umami squared – for reals. Hello, this is the first tip I took from your wonderful website. WOW! In short, umami is a savory taste element, but not all savory can be described as umami. Excellent combination. Divine with a pile of sauteed mushrooms and onions on top. MUST GO BUY FISH SAUCE TONIGHT! If you’re cooking it in a frying pan, it will form a magical crust. Not. this was good, but particularly sour after sitting for a day. When you say crushed garlic, this to me means just smushed cloves, which doesn’t seem right. 3. 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? Have you every tried using fish sauce in baking? Truffle Mayo, sautéed mushrooms, Swiss cheese and a juicy burger patty on a … Mmm glutamate! This is the ultimate burger. When forming your burger patties, make a dimple in the middle. This will give nice umami depth too. I will refer my friends to your blog so they can know how your flavorful hamburger is made using your recipe. I’m definitely going to try this burger, thanks so much for all the wonderful recipes. Don’t fear the fish sauce… I like that! If you’re looking for their official recipe, then we’re not sure if they publish their own recipe or not. 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! Of course, being Vietnamese, they marinated the beef in the only way they knew how—splash fish sauce to it. Less of everything you don’t: hormones, antibiotics, and one-hit wonders. Make a slice into the side of the chile and cut away and discard the stem, seeds, and veins. Creamy, garlicky and packed with umami flavor. T & D. These look awesome. We can’t get enough of Aperol Spritz th, Refreshing Kiwi margaritas to get through this cra, Three styles across the Noguchi river. Diane, Todd — if can stand even more umami, pulverize some dried shiitake in a spice grinder, and liberally sprinkle over both sides of the burger. Diane and Todd, just wanted to let you know that we love these burgers!! I want to surprise my mom on a lot of dishes that I stupidly didn’t watch her make when I was a kid. Finding a good veggie burger that doesn’t taste like a mouthful of black beans or chopped veggies is hard. I read this awhile ago and thought “hmm…interesting”. We will now! There’s so many in 99 Ranch, I don’t know which to choose. Add the marinade to the ground beef and combine until all the ingredients are mixed together well. what if ur allergic to fish. PS – If I haven’t mentioned it before, it should include these Umami Burgers … Just sayin’. That would be cool. Can’t wait to make these, watch him take a bite, fall in love, and then I can jump up and yell, “Ah-ha! This looks like it will be the perfect partner to the kolsh ale that we just finished brewing that we infused with a little white nectarine. That is quite an eye opener for me. 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. Can’t wait to try this recipe! i found your site by googling umami burger, and tried your recipe last night. as a vege eater i study umami because i love savory, but now and again i will indulge a burger. I eventually told him what I’d added and now this is the way I’ll prepare burgers all the time. 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. And I am assuming by light layer of foil you mean perhaps a brush stoke of oil on each side! Will try this, absolutely. This looks great, I love fusion recipes. Fish sauce is an amazing ingredient! Always knew something was missing from my burgers and I made these Love it! We’ve never had a specific name for our homemade umami loaded burger recipe until someone tagged it as the “magic meat”, but not as in “mystery meat” or “I can’t tell if this is chicken or beef.” Rather, it was to describe the magical flavor sensations that everyone experienced when they bit into one of our patties. Modern italian cooking uses colatura, the modern version of ancient Rome’s garum sauce. That burger kicked some serious ass! Is there a way to use your recipe with pre-made patties? Anyway. 2. (slapping forehead)…heck yeah! It looks so amazingly delicious! I made these last weekend. Divide into 4 portions and form ½ inch thick patties. This mushroom burger is serious umami town. How do I cook with it? Also added to the mix is a garlic aioli of sorts (really, it’s just garlic mayo). If we are short on time we’ll usually buy the 85%. We really liked them and my husband said they’re better than the ones at his favorite burger restaurant. thanks. I know that any one growing up with these flavors (Diane) inherently understand their virtues, but if you need any back-up, Todd, I’m here for you! Umami Burger Kills Pumpkin Spice by Making a Burger Out of it It starts with a signature beef blend, then adds a healthy dollop of pumpkin spice mascarpone, tempura Japanese squash, roasted garlic aioli … Place in a large bowl and cover with plastic wrap. I am a super picky eater and I really liked these burgers. oil in a medium bowl. I made grilled (beef) meatballs last week using the Viet flavor combinations… and they were superb! Everything was good before, but after the addition of the the fish sauce everything was incredible. Required fields are marked *. I just made bluecheese burgers with caramelized onions the other night. Just one question. What other “classically” American dishes do you/would you add fish sauce too? 😉 I am definitely adding it to my next batch of burgers, though. I just happened across this via google search and made them yesterday for a company BBQ – huge hit and many “best hamburger I’ve ever had comments”. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. But aioli is fun to say. Finely chop the chiles. Fish sauce is way way up there in my most used ingredients! Your comment made our day. And now we have another believer in the umami. I don’t mind a 80% or 85% mix, but the mister doesn’t touch anything less than the 97% lean. I will have to hide the secret from my husband with the palate of a third-grader (he’s happy to put some lamb in his burger, but this might send him over the edge). I recommend this recipe for those that have a back yard and can grill in the open air. Reminds me of what I do with burgers. Refrigerate the beef for at least 30 minutes. It is hard to easily answer. I can’t wait to visit the market, try some new restaurants and hang out with good friends. Um, hell no.”  But wait, my dear skeptics, and listen to my confessional. But I have been using anchovy paste as a stealth ingredient in all sorts of other dishes, so now I know I’m on the right track. It’s amazing how much beefier that grass-fed beef tasted with a healthy splash of fish sauce in the mix. Fish sauce makes EVERYTHING better. I just prepped a ton of burgers for our weeklong camping adventure and would have totally experimented w/ ur magical mystery savory burgerness….though there’s gotta be a layer of dust on the bottle of fish sauce I bought for a recipe forever ago and was clueless as to how to use again. can you use fish sauce in any beef dish? The “truffle cheese, miso mustard, baked tomatoes in soy sauce, soy pickles, ketchup laced with truffles” and very meaty burgers … I laughed when I saw “magic meat” because we make a “magic sauce”. Cook on a skillet or grill. Or along the meat route, our Buffalo wings recipes often get a hit of fish sauce. This prevents your burger from bulging up in the middle and keeps it nice and flat. If you try this, let me know how it works! So glad you loved it. We’ll definitely post a recipe for making your own fish sauce once we have it nailed down. I love me a simple classic hamburger. My husband and I LOVE fish sauce! 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! You don’t need to bother fridging the fish sauce after opening. I’ve modified it little – I’ve 1/2 the fish sauce and replace it with soy sauce and also add garlic and onion powder. I love fish sauce and try to find interesting ways to incorporate it into my meals! The flavor difference isn’t huge, so for us we’ll do whichever is best for our logistical workflow. Thank you! I know what a lot of you non-Asian people are thinking, “Fish sauce? Saltiness, cleanliness in taste, “fishy-ness” . 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. Preparation. I’ll have to try it out! try to get the one made only of anchovies, salt, and water. Gently form meat into balls, then flatten into patties. Your email address will not be published. I might have to introduce a new burger to our cookouts. This is the only thing I’ve ever done with hamburgers that has people asking if I’m “going to make another round.” Note to those using it for the first time – make extra patties. I’m really looking forward to trying this. That burger looks SO delicious! At first I thought that it is a name of a type of burger. Mission accomplished. Looks amazing! You guys are amazing! update: used up leftovers as a dip for plain 'ol potato chips. Now I must try it. So glad you loved the burgers with the fish sauce! i won’t question it for even a second. Then brush a very light layer of fish sauce on it and allow it to marinade for about 20 minutes. I added a little black truffle salt from http://www.wholeearthharvest.com. Yummy homemade burgers are the best and this is great recipe. Place on a large piece of aluminum foil I put fish sauce on everything, including tart or unripe fruits. Have a great bbq! The glutamines that remain are what causes the “savory” flavor. I am in process of opening a burger place quite differentiated from your average fast foods or Enjoy! Fish sauce is not as “exotic” as people think. Thank you! I was instantly converted. An overnight marinade may just leave you with an even more delicious burger. We definitely have our favorites, but in So Cal we are lucky to have dozens of brands easily available to us. Am I right? Superb, I will make your burgers tonight! t & d. We made these for dinner and they were choice! Who would have thought it? I would start with a little less, maybe 1 tablespoon per 2 lbs of beef. May not sound impressive, but I tend to make even our favorite recipes only once every few years because I love trying out new ones. They’re super flavorful and smoky with a bit of sweetness and not too much heat. During the last minute, lay a slice of cheese on each burger, to melt it. Bet you (or your guests) need fewer condiments since the meat is so amazing. The best burgers I’ve ever made. 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. Memorial Day is NEXT WEEKEND – And for some reason, the holiday is associated with backyard BBQs. For many years when I first joined up with my beautiful Asian girlfriend, I avoided fish sauce. I put fish sauce into nearly everything I cook except oatmeal. I’d love to hear how everyone enjoys them! Awesome! Lovely, wonderful. i have some dear friends that are filipinos and they introduced me to this wonderful condiment, and ever since i basically use it instead of worcestershire sauce. i use the Thai in alot of preparations, but haven’t tried vietnamese yet. I added galangal powder and apple sauce (ala NomNomPaleo) instead of sugar. Diana, THE UMAMI EXPERIENCE. The mushrooms and garlic and herbs and plenty of coconut aminos give the meat and aioli … It makes up for my Gourmet subscription that the publisher cancelled. Preheat your grill or griddle to medium (350° to 450°). 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! Thanks Howard! I’m quietly having a bit of an anxiety attack being without the sauce, especially now that I’ve read this article/recipe. If we were roasting asparagus, we’d just use a little fish sauce, grapeseed oil, fresh thyme, and cracked pepper. Kim – Yeah my Viet sista! Bring to a boil, then cover and simmer until water is absorbed and rice and lentils are … Spread garlic mayonnaise on each side of the rolls. I LOVE fish sauce (I could practically drink it), and use it in Asian dishes, on roasted veggies, in Caesar salad dressing, and more. Fish sauce in there is just genius – but then I expect nothing less from you too, you set such a high standard. Your email address will not be published. Can I pour you a glass of wine? is there a big difference in taste between Thai fish sauce and Vietnamese fish sauce? I’m making these. Well not everywhere. This recipe isn’t really traditional American, but you can kind of see how we would use it when roasting vegetables. That would work too. A healthy tasty burger at a reasonable price! The 20 minutes is just a quick recommendation since most tend not to plan that far ahead, but you can certainly marinate it longer. Thank you so much Everyone thought they were awesome, and I have to say this was the best burger I’ve ever had. I’d love to know how else you use fish sauce in more traditionally “American” foods; aside from some sodium it’s a terrific, no calorie way to really wake up the flavor of food. they’re awesome!” and i thought that they were bloody delicious too! Instead of pizza, how about trying out “banh xeo” recipe? I love fish sauce and splash it all over the place when I’m cooking. Thank you Todd and Diane! Love your magical burger. . They are fun to shoot with! Great recipe! There are few things it doesn’t make better. You couldn’t taste the fish sauce. OMG. I was thinking I’d just have a beer, but when I saw your wine suggestion – well, it must have been kismet, but my online wine club shipment arrived today and there was a DARLING rosé in the box. 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. 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. I went back to plain ole salt after that….just to preserve the oregano, Parmesan flavor. I’m serving this tonight. Ever since I’ve never hesitated in grabbing for the bottle of fish sauce. thank you, Thanks for sharing this amazing recipe. Delicious!!!! Love that you’ve raised adventurous eaters too! what else can be used. thanks so much for the wonderful recipe. Now I know, use it for Umami! People freak out over how tasty they are. Your article is a wonderful read. I went back and forth between soy and fish sauce, but decided on Fish sauce due to the mild nature of the turkey. John, I set out to make a chickpea burger a few weeks ago, with the desire to make something hearty, flavorful, and craveable. 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. The bit of sweetness in the rolls is SO AMAZING with the heat from those peppers and the garlicky spread. Substituted the ground black pepper with smoked pepper for some additional subtle flavor notes. Pair them with some ice cold beer or a great rosé wine and you’ll be doing a happy dance! 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. The best is when they give it a try anyway and end up loving it. This Green Chile Cheeseburger, though simple in ingredients, is just a flavor bomb – It definitely highlights that umami flavor. Hi Joyce- Yes, well at least that’s how we understand it to be. The whole point is that … “if you’re not crazy about fish sauce, you don’t know what you’re talking about. And on pretzel rolls… Sounds fantastic! Hi Kelly, this looks lovely. In a small bowl, combine fish sauce, garlic, sugar and black pepper. We’ve added to salmon burgers, but have not thought to make hamburgers with it. 2. 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. 🙂 I have some right now and have been craving burgers something fierce as of late. Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. Living in the Pacific NW - My favorite things include great food, vineyard visits, and beach weekends. And everyone’s taste preferences are different and cuisines do change over time. Google search shows some great links on how people describe Umami. We use that word to describe the umami-depth of flavor in our burger because of the added fish sauce. 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. oh yum! Definitely fantastic and makes all the difference in the world! What happens if I let the meat marinate more than 20 minutes? Just made turkey burgers with your recipe. 1. Again, thanks for being so awesome. Do you have a recommendation? The steam will help the peels come off more easily. Sounds great, and I plan to try it. I tried this today for lunch and it worked a treat — great tip, and it totally makes sense. It’s hard to describe – All I know is I LIKE IT! 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. Never done it but doh! what did you put in these?! I am very much looking forward to your home made fish sauce recipe. So not sure what you mean by “really umami burger recipe”. I can vouch for this — my “crazy Asian” mom did the same thing! thirty years ago we used to call it Viet pizza. you guys are too inspirational. Just like the burgers, the depth from the ground anchovies is fantastic, but with no “fishy” taste. Enthroned on a fluffy buttered bun and crowned with roasted tomatoes, butter lettuce and My favorite part is the thin slice of hardened cheese in the middle that provides a unique and delicate texture. Aha! (Wasn’t that a song by Blue Oyster Cult?) Thanks again for educated us! Even still today in the Southern cuisine. I hope you all have Memorial Day weekend plans as well. You can combine the fish sauce, sugar, the fresh garlic, and whole peppercorns into a blender and blend them as a sauce to brush onto your burger patties. Plus, I’m just SO ready for a three-day weekend!!! This is the fermentation process that brings garlic to a whole new level. 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! <3. It’s made with equal parts fish sauce and chopped thai bird chilis. Some tools, grills, and smokers make BBQ and grilling all the more enjoyable. the high-end costly burger places. These are DEFINITELY going on the grill ASAP! I always buy the large bottles and it never lasts me longer than 2 months, if even. Well, besides sushi, bacon, Nutella, and raspberries!! I was over on your danish recipe when I saw the link for this recipe… I am in love! thanks! Fish sauce truly is a magic sauce. Based on the number of enthusiastic responses, it looks like you have hit the umami burger jackpot. Hi Nima, Holy yum! I love love recepies like this!!! Mix the mayonnaise with the garlic in another medium bowl. We usually do use fish sauce in stews and chilies. Once you go fish sauce, you never go back! Following our refrigerator’s melt down I was forced to throw away everything in my refrigerator–including my 2 bottles of fish sauce. I grew up with fish sauce in my hamburgers too! Nobody doesn’t like “tasty”. More of everything you want: crave-able flavors, customizable options, and must-have favorites. Plus, my husband and I just bought a place where we finally have outdoor access to have a grill (score!). Found this recipe at random yesterday morning and tried it for my 4th of July cookout. They are definitely the best burgers we’ve ever had. Often it is replacing the salt when it can be done with a liquid that won’t affect the final texture of the dish. Wow. 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