I always use 80/20, 2 tablespoons of fish sauce per lb. to bring on the umami, and fresh cracked pepper.
I stole the fish sauce "secret" from the new off the hook gourmet burger chain Umami Burger
in Southern California. It adds a nice richness to the burger.
Gore, I'll have to try the sour cream trick.
26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit
Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!!
Got crabs with SmokinAussie!
Demented Architect of The MOINK Ball Timpano
and Tower of Funnel (ToFu)