Pork, Peanuts, Peppery Lime, Cilantro & Fish Sauce??

[SirPorkaLot]

Yes!

I present the Satay Burger.

Ground up some pork shoulder (2lbs)

Mixed with 1 lb of ground Turkey, diced Cilantro (about 1/2 cup), fish sauce (2 Tbs) and peanuts (1/2 cup) I ground in my spice grinder.

Made into patties and topped with more ground peanuts and a good dose of Naturiffic Peppery Lime.

And tossed on the Weber Performer.

Served with a side salad.

Tasty tasty!

 

[93vpmod]

Very interesting...I'd take two please!

 

[Ray43050]

Thinking outside the box, I bet that was some good eating.

 

[Gore]

Mmmmmm, Thai burgers. :hungry:

 

[Jason TQ]

I like this idea very much!

 

[SirPorkaLot]

Very interesting...I'd take two please!

I had 3, and am stuffed!

Thinking outside the box, I bet that was some good eating.

Thanks!

Mmmmmm, Thai burgers. :hungry:

Yessir!

I like this idea very much!

Thanks Jason!

 

[daninnewjersey]

Man I tell you....someone could come onto this site, get a bunch of awesome ideas like these burgers, open a restaurant....and make a killing. Really nice cook.....

 

[Roguejim]

Bravo! That's pushing the boundaries just a bit. Can you describe which flavor(s) dominated?

 

[Mikebeme]

My family would be all over that. Great job!

 

[SirPorkaLot]

Bravo! That's pushing the boundaries just a bit. Can you describe which flavor(s) dominated?

There is quite a bit of fish sauce in it,. but interestingly that is not the main flavor component.

I would say you get a nutty flavor first with a hint of cilantro and then something else you can't quite put your finger on (fish sauce).

The fresh ground pork comes to life in this meal.

 

[Fatback Joe]

Nice........would like to give that a shot.

 

[creekwalker]

There is quite a bit of fish sauce in it,. but interestingly that is not the main flavor component.

I would say you get a nutty flavor first with a hint of cilantro and then something else you can't quite put your finger on (fish sauce).

The fresh ground pork comes to life in this meal.

Umami!

You use 2/3T fish sauce per pound of meat here; this recipe for a "regular" hamburger

http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/

--recommends between 3/4 and 1T per pound. I wonder if it would start to taste fishy with a whole tablespoon (or even at the 3/4T level).

 

[SirPorkaLot]

Umami!

You use 2/3T fish sauce per pound of meat here; this recipe for a "regular" hamburger

http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/

--recommends between 3/4 and 1T per pound. I wonder if it would start to taste fishy with a whole tablespoon (or even at the 3/4T level).

Interesting...

I have increased the amount I use over the years (we've been enjoying these for a few years now) and the ratio I use above seems to be a nice balance.

1T per pound would be an entire tablespoon more than what I currently use, and that does seem like a lot

 

[landarc]

Great sounding burger there Sir Porks. We used to do a lot of enhanced burgers with Asian flavors. We also added minced water chestnuts for texture.

 

[landarc]

A note on the fish sauce, once you mix the flavors of fish sauce with citrus, cilantro and the sugars in the meat, the fish aroma and flavor are very muted. It's the umami that pops. That salty, fermented taste is a defining characteristic in Asian foods though.

 

[gtr]

That's very interesting and would be a great way to break up the routine a little bit here at casa de gtr. Definitely something to check out! Do you eat 'em just like that or is there some kinda condiment you'd do with those?

 

[SirPorkaLot]

That's very interesting and would be a great way to break up the routine a little bit here at casa de gtr. Definitely something to check out! Do you eat 'em just like that or is there some kinda condiment you'd do with those?

When I am not too lazy to do so, I mix up a little garlic aioli to go with, but it is not really necessary.

 

[Yeasty]

I think I would add an appropriate amount of minced rat-sh*t peppers for an authentic Thai experience.