Hamburger Patties With Asian Fish Sauce And Sambal Oelek

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   ["IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT.", "ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY.", "COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP.", "MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING.", "5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT.", "SERVING SUGGESTION: TRY MY ""Hamburger Buns, Hotdog Buns, or Dinner Rolls"" recipe also on this site."]

* Per serving · 4 servings · Values may vary.

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