Umami-Burgers
Posted on 28 Nov 2013The burger, a classic but since I like to play around with flavours and ingredients in the kitchen to improve recipes I’ve added a few couple atypical ingredients to my hamburger mix recipe.
To enchance the “meatiness” of my burgers I add both dried mushroom and fish sauce since they are umami boosters. Also, the mushroom adds a bit of earthiness taste and fish sauce is a good salt-alternative.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 600 g | ground beef | or 300 g each ground beef & pork |
| ½ | onion | grated |
| 2 | cloves garlic | minced |
| 2 large | dried brown mushrooms | — |
| 1/8 teaspoon | ground nutmeg | — |
| 2 teaspoons | Worcestershire sauce | — |
| 1 tablespoon | Ketchup | — |
| 1 teaspoon | olive oil | — |
| ¼ teaspoon | fish sauce | — |
| ¼ teaspoon | salt | — |
| ½ teaspoon | ground black pepper | — |
| ¼ teaspoon | chili flakes | — |
Directions
- Using a spice grinder, grind the dried mushrooms into a fine powder
- Combine the, onion, garlic, Worcestershire, fish sauce, oil & ketchup in a small bowl.
- Add the salt, pepper, chili and dried mushroom powder. Mix into a paste.
- Mix the ground pork and beef together with the paste in a large bowl.
- Form the meat mixture into desired number & size of patties –½ a cup of mince makes a nice sized patty in my opinion
- Refrigerate until use.
Cooking
My preferred way to cook the patties (if it’s not outdoor-grill-season) is to use a heavy cast-iron skillet, searing/browning the patties in it when it’s quite hot for about 2-3 minutes a side.