A formulation for preparing ground meat patties, typically beef, incorporating a fermented liquid condiment as a primary flavoring element. This culinary preparation leverages the complex umami notes of the sauce to enhance the overall savoriness of the finished burger. Ground meat is combined with the sauce, often along with other seasonings and binders, before being shaped and cooked.
The inclusion of the fermented liquid condiment contributes a depth of flavor that distinguishes the resulting patty from those prepared with simple salt and pepper seasoning. Its historical significance lies in its ability to introduce a complex, savory profile to readily available ground meat, elevating a commonplace dish. The benefit of this technique is an amplified and more nuanced taste experience.
