Umami Cheeseburger Food
UMAMI BURGER
Steps:
- In a bowl, combine ground beef, Soy Sauce, sugar, seasoned salt and black pepper. Form into 6 patties, cook on skillet or grill to desired doneness. Add cheese to the cooked burger and serve with desired condiments.
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- In large skillet, heat butter over medium heat. Add mushrooms and cook 5 to 6 minutes or until dark golden brown, stirring frequently.
- Transfer mushrooms to bowl of food processor fitted with knife blade attachment. Add cheese, soy sauce, anchovy paste and black pepper. Process 30 seconds or until mixture forms a fine paste.
- Preheat griddle or outdoor grill for direct cooking over medium-high heat. Transfer mushroom paste to large bowl; add beef. Using hands, mix until well combined. Form mixture into six patties, being careful not to overwork the meat.
- Place burgers on hot griddle. Cook 8 to 10 minutes or until internal temperature reaches 135 degrees F for medium rare doneness, turning once.
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- For the pickled shiitake mushrooms, soak the shiitake mushrooms in boiling water until softened for 3-5 hours. Lift the mushrooms from the steeping liquid (reserve the liquid), discard the stalks and cut the caps into 3mm slices. Strain and reserve 50ml of the steeping liquid, then pour into a small pan. Add the mushroom caps, caster sugar, soy sauce, cider vinegar and root ginger. Bring to a simmer and cook for 30 minutes, stirring occasionally, then remove from the heat and leave to cool. Strain into a sterilised jar (discarding the ginger). Seal and leave in the fridge to pickle for at least an hour (although they’re better after 1 week).
- For the Gentleman’s relish butter, put the anchovy fillets, butter, cayenne pepper, nutmeg, black pepper and ground cinnamon with the lemon juice, Worcestershire sauce and water into a blender or food processor and whizz until smooth. Put a sheet of cling film onto the work surface and spoon the butter along the edge nearest you, then use the cling film to roll it into a tight log, twisting the ends to seal. Chill in the fridge for an hour, or until firm, before using.
- Heat the oven to 110°C/90°C fan/gas ¼. Put the tomato slices on a baking tray and cook for 4 hours to dry out, turning halfway. Set aside.
- Next, make the parmesan tuiles: turn the oven up to 180°C/160°C fan/gas 4 and line 2 trays with non-stick baking paper. Grate the parmesan (see tips) into 4 equal round piles. Bake for 5-7 minutes until melted and golden. Remove and leave to cool on the trays.
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