HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 3-6
YIELD: 1 lb
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb 80% lean ground beef, VERY COLD BUT NOT FROZEN
  • 4
    teaspoons fish sauce (RED BOAT, FLYING LION, 3 CRABS, ETC)
  • 4
    teaspoons sambal oelek chili paste (Huy Fong chili garlic sauce is also good)
  • 4
    teaspoons mayonnaise (Use REAL mayonnaise such as Dukes or Helmans)
  • 1
    teaspoon brown sugar (optional)
  • creole seasoning (TONY CHACHERE'S, SLAP YA MOMMA ETC.)
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DIRECTIONS

  • IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.
  • ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.
  • COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.
  • MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.
  • 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.
  • SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.
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