Irishguy Jr. is really starting to get into cooking with us and having some fun. He did the burgers on the Kamado tonight with some help from his dad.

Salt
Pepper
Garlic powder
Onion powder
red pepper flakes
Chili powder
Fish sauce
bread crumbs
Egg
2 pounds of ground beef

He mixed all that together while I got the grill started and we grilled them a total of about 20 minutes flipping every 5 minutes and adding the cheese at the last.

Mrs. Irish made some of her olive oil fries, and her and Irish Jr. made some garlic, smoked mayonnaise for the burger buns and the fries for dipping. Oh... we cooked some Wright thick cut bacon as a topper for the burgers as well.

We topped them with field greens and vine ripe tomatoes.

It was some pretty damn good grub.

What's fish sauce, Irish?

Looks awesome.

x2

It is a stinky condiment that is made from fermented fish (Anchovy) squeezin's and is usually reserved for asian food. It gives it a unique flavor that you can't quite put your finger on. The Japanese call that type of flavor umami.

Velvettines gave me the idea to start adding the fish sauce to burgers and it does definitely kick the burgers up a notch.

As in slap umami good?

It's funny how some things like fish sauce taste like schitt on their own but when used in other dishes really make the flavor outstanding.

There's this Vietnamese restaurant within walking distance of our office and me a a few buddys from work go eat there regularly. We always made fun of the stuff, but now I put it in my Pho regularly when I eat there, and Mrs. Irish and I use it in various Asian recipes we make.

If you look at sauces like Dales and others they have anchovies in them as well. So it's not just an Asian thing, although that's probably where they got the idea.

Those look awesome. You can't go wrong with that Wright bacon!

I bought a bottle of Tiger Sauce last week on the recommendation of this forum when sauces were discussed a few weeks back. Got it home & was surprised to see on the label that it contains fish.

A lot of barbecue sauces have it too.

I've got a recipe saved somewhere that basically is a 28 day ageing of beef in like 3 days. It's main ingredient is fish sauce. There must be something between fish sauce and beef that mimics or enhances the beefy flavors.

Looks and sounds damn good!

I use fish sauce a lot. I really enjoy Asian food. I can't imagine fried rice without it or my wife's favorite: chicken masaman. Never considered using it in a traditional burger. About how much do you use?

My go-to marinade is Dale's and fresh ground white/black pepper.

Probably a teaspoon per pound of meat. Maybe I used about a tablespoon for 1.5 pounds this last time. I hardly ever measure anything, and just kind of go by feel, and how much I've been drinking at the time...

Like I say Velvetines gave me the idea. It's not mine. But it's good. The brown sugar is a must too. It gives the burgers a crisp, grilled crust on the outside. The egg and the bread crumbs holds in the juiciness.