Let’s face it, it stinks like something most of us are not used to. But aioli is fun to say. I’ve eaten at the Umami Burger in San Francisco and enjoyed the unexpected ingredient pairings. Enjoy the fish sauce! Always knew something was missing from my burgers and I made these I did half pork, half beef chuck and it was the best burger to ever come from my grill. salt in a large bowl and combine. I however will not be able to marinate these patties as you have suggested. Thanks for the recipe!!!! Unless you are using it straight for a dip, it won’t matter too much which one you choose, so for marinades feel free to use what you’ve got because it will be hard to tell any difference. It is, after all, fermented anchovies. Instead of pizza, how about trying out “banh xeo” recipe? An overnight marinade may just leave you with an even more delicious burger. Yep – This makes me SO happy! They were very tasty of course but I thought the patties were missing something that could turn it way up. Living in the Pacific NW - My favorite things include great food, vineyard visits, and beach weekends. What could be better than a nice, juicy hamburger?! 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. I’m not a big meat or hamburger fan but the recipe looked too good not to try. Season the ground beef with remaining ½ tsp. Yummy homemade burgers are the best and this is great recipe. Fish sauce is the golden elixir to us Vietnamese, take it away and you drain the blood out of our cuisine. Next time, I’m definitely trying this marinade! Mission accomplished. 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’ve modified it little – I’ve 1/2 the fish sauce and replace it with soy sauce and also add garlic and onion powder. It’s hard to describe – All I know is I LIKE IT! Thanks so much. I laughed when I saw “magic meat” because we make a “magic sauce”. This is definitely not an endorsement for anyones burger other than this one that Mom and Dad have been making for decades. this looks lovely. I never would have thought of it myself though. 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. Most of them fall apart as you eat them and don’t give you that smoky umami flavor you are looking for. you guys are too inspirational. And I am assuming by light layer of foil you mean perhaps a brush stoke of oil on each side! 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. Do you have a recommendation? Best ever! Quite the fusion family!! This Green Chile Cheeseburger is filled with flavor but simple to make. Excellent cooking directions too; perfect medium rare burgers. My dad used to make us “steak tartare” where he would mix the meat with a sauce called “viandox” in France and we were crazy for it in anything. 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? This will give nice umami depth too. That would be cool. Hello, this is the first tip I took from your wonderful website. Cảm Æ¡n bạn với mẹ đáng kính của bạn cho bữa ăn tuyệt vời! Thank you. Love this! Um, hell no.”  But wait, my dear skeptics, and listen to my confessional. If we were roasting asparagus, we’d just use a little fish sauce, grapeseed oil, fresh thyme, and cracked pepper. Wow. Canned ones are fine, just smash a couple of them on a cutting board with a chef’s knife and mince them up fine. Glad you had a last minute (literally) change of plans and tossed the meat back! It’s perfect for crab cakes too. The whole point is that … “if you’re not crazy about fish sauce, you don’t know what you’re talking about. Spice up your burgers with funky kimchi and umami-packed gochujang aïoli.This recipe … Can’t wait to see your spin on things!!! You may have to adjust quantities based on the brand you have. I want to make sliders but I need to make a good bun decision. Fish sauce is wonderful in many dishes but it just does not go well with Italian cuisine. For the longest time, we’ve been making the best darn umami hamburger recipe on the face of this earth (insert personal bias.) This is an insanely smart idea and I will never make burgers without fish sauce! (slapping forehead)…heck yeah! 🙂 Please do post the recipe for fish sauce…I’m dying to try it. (I guess I could ask them, too!). I heard from my friends about Umami Burger. -WORC, you know what? I recommend this recipe for those that have a back yard and can grill in the open air. I kid you not. By the way, I really enjoy your website photography articles. The umami burgers are topped with Anaheim and poblano peppers which have been charred, skinned, and seasoned with a bit of salt. 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. Maybe over night even! and i gotta say a bit about fish sauce… it has been my personal “secret ingredient” for some time. Place in a large bowl and cover with plastic wrap. Well, besides sushi, bacon, Nutella, and raspberries!! Sometimes I think people who love it tend to be a bit heavy handed for those who aren’t big fans. Some “regular” grocery stores now have fish sauce in their international isles, although usually it isn’t our preferred brands. To make the Sriracha aioli, whisk together mayo, garlic, Sriracha and lemon juice in a bowl. what did you put in these?! Bring the bottle along when you go camping! Soy sauce would probably be the next best alternative. In short, umami is a savory taste element, but not all savory can be described as umami. Other recipes will add Worcestershire, soy sauce or mustard to get that umami flavor too. Especially considering Roman cuisine is one of the few “Western cuisines” which actually has fish sauce in it’s heritage. marinades; dressings; as a bread spread; smush a few cloves on your burger bun; add a few cloves to your meatball recipe (like this) add to aioli… Swipe to se, Meathead: The Science of Great Barbecue and Grilling, Oklahoma Joe’s Reverse Flow Offset Smoker, http://www.foodandwine.com/recipes/umami-burgers-with-port-and-stilton, http://cheesewithnoodles.blogspot.com/2012/05/best-hamburgers-ever-aka-umami.html, http://www.flickr.com/photos/akatayama/2549809015/. oh yum! That would work too. Aioli Recipe For Burgers. Soups, stews, chilies and the like get a healthy does of it while cooking. Thanks for the motivation to hurry up and replenish my larder! Should we use a garlic press? Your burgers looks delicious. I made grilled (beef) meatballs last week using the Viet flavor combinations… and they were superb! While I entirely love the idea of these cheeseburgers, I’ve decided that they need a little bit better treatment than processed ketchup from a bottle… So, I’m going to roast some tomatoes in the oven, perhaps with a little bit of fish sauce as well, and then use these as for the ketchup aspect! Can I pour you a glass of wine? Top the burgers with a slice of cheese during the last minute of grill time – mmm, melty goodness! can you use fish sauce in any beef dish? thanks! So glad you loved the burgers with the fish sauce! i won’t question it for even a second. I was over on your danish recipe when I saw the link for this recipe… I am in love!