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Velvet
by swamp_fever2002. 05/02/24 06:48 PM
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Re: Pretty Decent Burgers Tonight...
[Re: William]
#2049390
03/07/17 01:46 AM
03/07/17 01:46 AM
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Joined: Dec 2013
Posts: 22,700
Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,700
Lickskillet, AL
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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.
Last edited by Irishguy; 03/07/17 01:47 AM.
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