Red Boat Burgers
Chris Chamberlain is a food, drink and travel writer based in Nashville, Tennessee. He is a regular writer for the Nashville Scene and their "Bites" food blog. He is also the Southern correspondent for FoodRepublic.com and the author of "The Southern Foodie: 100 Places to Eat in the South Before You Die."
- 1 1/2 1 1/2 1/2 lbs Ground Beef
- 1 1/2 1 1/2 1/2 Tablespoons Red Boat Fish Sauce
- 1 1 1 teaspoon fresh cracked Black Pepper
- 1/2 1/2 1/2 teaspoon Sugar
- 1 1 1 clove Garlic, smashed under a knife
- 4 4 4 Hamburger buns
Combine all ingredients together in a large metal bowl. Be careful not to overwork the meat. Allow to marinate in the refrigerator for at least a half hour. Remove from fridge and place on counter, covered with wax paper in the bowl for 30 minutes.
Form meat into a fist-sized balls, then flatten into 4 patties.
Cook on a skillet or grill until internal temperature of at least 150 degrees is reached. (About 3 minutes per side for a 1/2" thick patty.)
Serve with your favorite condiments, but not so much that it will cover up the delicious umami of the burger. Try adding a thin slice of daikon for some crunch instead of an onion.
Makes 4 burgers.