Intense Grilled Bacon Burgers
Since the fish sauce is salty (I think its more earthy tasting), I use less salt in the meat.
The portions I listed are meant for a big crowd; adjust amounts to how many burgers you want.
3 lbground beef
1/2 lbground italian sausage (or 3 links, with sausage filling removed from casings)
1 ptmushrooms, finely chopped
1/2medium yellow onion, finely chopped
1/2 cchopped, crisp bacon (or bacos)
1 1/2 Tbspgarlic
3 1/2 Tbspfish sauce (i used thai kitchen brand... its mostly readily available at grocery stores)
How to Make Intense Grilled Bacon Burgers
- Incorporate all ingredients except the water, in big plastic bowl. Mix well; I use my hands to make sure everything is combined thouroughly.
- Cover bowl and let sit overnight in fridge.
- Take meat out about an hour before ready to grill. Now mix in the water, create your patties (I like to make mine large and flat, since on the grill they shrink).
- Sear on grill in direct heat for about 1-2 minutes on each side. Then grill about 3-4 minutes on each side on indirect heat (or however "done" you like your burgers).