• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News
  • My Cookbooks
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Paleo Meal Plans
  • Instant Pot Deals
  • Shop
  • Events
  • Podcast

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Sous Vide Umami Slider Burgers

Sous Vide Umami Slider Burgers by Michelle Tam / Nom Nom Paleo

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.

Recipe after the jump!

Here’s what I gathered to make 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

Here’s how I made them:

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!

9

Thrive Market   LunchBots   Real Plans
Previous Post: « Oven-Baked Sweet Potato Fries
Next Post: Paleo Eats: 6/3/11 »

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Podcast Nom Nom Paleo Shirts Nom Nom Paleo Action Figure
  • Email
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT