Our interview with Umami Burger founder Adam Fleischman is sure to inspire you to make your own savory bites, especially when you see how easy it is to create your own Umami dust, then use it to make Umami burgers with port and Stilton.
- 3 tablespoons of bonito flakes
- 1/2 ounce crumbled dried kombu
- 1/2 ounce dried shiitake mushrooms
Pulse all items in a spice grinder to make a fine powder. Sprinkle on cooked meats, grilled fish or poultry, or use to add extra flavor to soups and stews.
Umami Burgers With Port and Stilton
- 1 cup ruby port
- 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20% fat)
- Salt and freshly ground pepper
- 1/2 cup Stilton cheese (3 ounces), softened
- Umami dust, for sprinkling
- 4 brioche hamburger buns, buttered and toasted
In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.
Heat a cast-iron griddle until very hot. Form the meat into four 4 x 1-inch patties without packing too tightly. Season generously with salt and pepper. Arrange the patties on the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the Umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.