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."

Red Boat Burgers
Red Boat Burgers

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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