I love me some sous vide Turkish slider burgers but sometimes I need some variety in my burger seasoning.
Ever since I bought my first bottle of Red Boat fish sauce, I’ve been splashing it on almost every dish I’ve made. My chef sis recently tipped me off about a great recipe on White on Rice Couple’s food blog for the Ultimate Umami burger. Guess what’s the secret ingredient? Ding! Ding! Ding! Fish sauce!
When I made these sliders today, I modified the recipe a little bit by adding some sautéed onions, and swapping out the sugar for a little applesauce. The resulting mini burgers were really moist and tasty. I swear there’s no fishiness, just yumminess.
Time to make Sous Vide Umami Slider Burgers!
Makes 16 sliders
- 2 pounds of grass fed ground beef
- 2 tablespoons Red Boat fish sauce
- 2 cloves garlic, minced
- 1 small onion, finely diced (I just blitz one in my mini-prep food processor)
- Coconut oil
- 1 tablespoon of unsweetened applesauce
- Freshly ground pepper
- Kosher salt
- All of my recommended kitchen tools are listed here.
I sautéed the onions in coconut oil over medium heat until softened.
I added the minced garlic and seasoned the alliums with salt and pepper.
Then, I spooned them onto a plate to cool to room temperature.
In a large bowl, I gently mixed the beef, onion, apple sauce, fish sauce, and pepper to combine.
I divided the meat into 16 balls and formed them into slider burgers.
I placed the burgers on a plastic-wrap lined tray…
…and stuck them in the freezer to harden (minimum of 2 hours).
Once the burgers were frozen, I vacuum sealed the meat pucks.
I placed the burger packets into the SousVide Supreme (set at 132 F for medium rare) for a minimum of 1 ½ hours.
I heated a couple tablespoons of coconut oil in a cast iron skillet and seared the sliders (~ 1 minute per side).
I served the sliders on lettuce leaves topped with guacamole but these mini patties taste good unadorned.
I’m telling you, Red Boat fish sauce is pretty awesome!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Umami Slider Burgers
- Sauté the onions in coconut oil over medium heat until softened.
- Add in the garlic and season with salt and pepper.
- Spoon the onion and garlic mixture on a plate and cool to room temperature.
- Put the beef in a large bowl. Gently mix together the beef, onion and garlic mixture, apple sauce, fish sauce, and pepper to combine.
- Divide the meat into 16 balls and form them into slider burgers. Place the sliders on a plastic-wrap lined tray and stick them in the freezer to harden for a minimum of 2 hours.
- Once the meat is frozen, vacuum seal the meat pucks and place the packets into the SousVide Supreme set at 132°F for a minimum of 1½ hours.
- Once the burgers are done in the SousVide, sear the sliders for about 1 minute each side in a cast iron skillet with a few tablespoons of coconut oil.
Nutrition information is automatically calculated, so should only be used as an approximation.