Umami-rich Classic Beef Burger
Adding fish sauce dials up the umami in this simple classic hamburger recipe.
Servings 3 or 4, depending on bun size
Ingredients
- 2 teaspoons fish sauce (see Kitchen Notes)
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder (or 1 clove garlic, minced—see Kitchen Notes)
- a generous grind of black pepper
- NO salt (the fish sauce provides plenty)
- 1 pound ground beef—preferably an 85/15 lean-to-fat ratio
- olive oil
- burger buns
- your favorite condiments
Instructions
- In a small bowl, mix the fish sauce, sugar, garlic powder and pepper. In a larger bowl, break up the ground beef into chunks with your hands. Pour the fish sauce over the beef and, using your hands, mix everything together thoroughly. Marinate for 30 minutes on the counter (you can also marinate it in the fridge overnight to build even more flavor).
- Form your burger patties, again with your hands. Depending on the size of the buns you’re using, you can make 4 quarter-pound patties or 3 third-pound patties. Smoosh them out to the bun size and then press a dent in the middle with your thumb. This will keep them from getting domed in the middle as they cook.
- Heat some oil in a skillet over medium or slightly higher heat. Let it get good and hot. Add the burger patties and let them cook undisturbed for about 4 minutes. Flip them and lightly press them down with a spatula, then cook 3 to 4 minutes. For medium-rare, an instant read thermometer should register 130 – 135ºF, but cook to your liking.
- Plate the burgers on buns and dress with the condiments of your choice. For me, that’s pickles, mustard and maybe some cheese. Enjoy.
Kitchen Notes
What fish sauce? We recently discovered Red Boat 40°N Fish Sauce, a salty, funky favorite among chefs. But in general, buy fish sauce that comes in a glass bottle, not plastic—it will taste better.
Garlic—powder or fresh? In this recipe, the powder is convenient and mixes in easily. Fresh garlic is, of course, also wonderful. Do NOT use garlic salt. It is mostly salt with some garlic thrown in, and with the salty fish sauce, the last thing you need is more salt.