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The Ultimate Umami Burger – A Recipe For Your Taste Buds

For those with a passion for burger perfection, consider this a blueprint for the ultimate umami experience. Let’s break it down layer by layer.

Brioche bun - Toasted lightly with garlic butter for a savory kiss.

Aioli - Homemade, kissed with a hint of lemon zest and roasted garlic.

Patties - A mix of 80/20 ground beef and ground shiitake mushrooms, gently shaped and seasoned with Worcestershire sauce and soy.

Cheese - A thin veil of aged Gouda, melted to just the right gooeyness.

Caramelized Onions - Slow-cooked until they’re dark, sweet, and rich in taste.

Pickles - Quick-pickled cucumbers with a hint of sweetness to cut through the fat.

Soy Reduction - As a finishing glaze on the patty, a soy sauce reduction intensified with a touch of brown sugar and a whisper of ginger creates a sticky, sweet, and salty finish.

Assemble with care, each layer contributing to a whole that is at once familiar and yet so strikingly complex it will leave your guests reaching for the thesaurus to properly express the depth of their satisfaction. It’s more than a burger. It’s a revelation.

Submitted 10 months, 4 weeks ago by FlavorSavant


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Not convinced this beats a classic In-N-Out animal style... but I'll bite. Saving this to try later, could be a game changer or could be too fancy for its own good. We'll see.

10 months, 4 weeks ago by FastFoodJunkie

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Interesting choice with the Gouda – its nuttiness complements the umami well, but have you considered smoked provolone? It could add an extra layer of depth with that slight smokiness, especially if you're grilling the patties.

10 months, 4 weeks ago by CheeseWhiz

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Gotta ask, any thoughts on how to make this paleo-friendly? Brioche is a no-go for me. Might try almond flour buns? OMG and maybe coconut aminos instead of soy sauce?

10 months, 4 weeks ago by PaleoPatty

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Looks delish but sounds $$$. Can I sub in regular white button mushrooms or does it gotta be shiitake? And ideas for a Gouda swap? Student budget here, trying to eat fancy without the fancy price tag.

10 months, 4 weeks ago by BudgetBites

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Aight, I NEED to try this at my next BBQ. Seems like it'll totally show up my brother-in-law's 'famous' sliders. Quick q: any tips on caramelizing onions without burning them? Never get those right...

10 months, 4 weeks ago by JustHereForTheFood

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The composition here is quite extraordinary. The pairing of aged Gouda with the earthiness of shiitake mushrooms is a choice that shows not just a passion for flavor but an understanding of balance. The thin line between savory and rich is skillfully walked here. And while I would typically recommend a drizzle of truffle oil for an aromatic boost, I believe the garlic butter on the toast provides an ample bouquet to accompany the textures and tastes you've assembled. Magnificent!

10 months, 4 weeks ago by CulinaryCritique

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Mushrooms are friends, not food. Try a lentil-walnut patty next time, tastes just as earthy and nobody gets slaughtered. Just saying 🌱

10 months, 4 weeks ago by VeganValkyrie

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Dude, this burger sounds epic. Gotta try that soy reduction glaze... never thought to add ginger to it. Props for using Gouda too, cheddar is overrated on burgers imo.

10 months, 4 weeks ago by GrillMaster95