If you’ve heard of this Umami burger recipe, then you’ve got reason to be excited about this one. If you haven’t heard about it, then now is your chance to see what all the hype is about…

Umami Burger Recipe (Umami Copycat Burger)

Let’s start with the toppings that we will use on our burger. Three very important elements to pulling this off are the “Umami dust” (seasoning), the “Umami ketchup” and the “Master sauce”. It’s a good idea to have these ready before moving to the pit.

Umami Dust (blend the ingredients):

  • ½ cup mushroom powder
  • ¼ cup powdered soy sauce
  • 2 tsp star anise
  • 1 tsp ground bonito flakes
  • ¼ cup dried kelp
  • 1 Tbsp garlic powder
  • 1 tsp white pepper

Umami Ketchup (blend the ingredients, then simmer until thick):

  • 2 14oz cans crushed fire roasted tomato
  • 2 tbs sun dried tomato paste
  • 1 medium chopped and carmelized onion
  • ¼ cup rice vinegar
  • ¼ cup cider vinegar
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp oyster sauce
  • 2 tsp anchovy paste
  • 1 Tbsp tamari soy sauce
  • 2 Tbsp truffle salt
  • 3 Tbsp olive oil
  • ½ cup raw sugar

Umami Master Sauce (blend the ingredients):

  • 1 cup dark soy sauce
  • 1 tbs tamari soy sauce
  • 2 tbs mushroom seasoning
  • ½ cup honey
  • 2 tbs miso paste
  • 1 tsp truffle oil
  • 2 tsp koji paste
  • 1 tsp ground star anise
  • 1 tsp fish sauce
  • sea salt to taste
  • ¼ tsp cayenne pepper
  • 1 tbs dried kelp powder

Next, the tomato. Umami dries their tomato slices in the oven (we’ll use the grill) after basting with a mix similar to the one below:

  • 1 Tbsp brown sugar
  • 1 Tbsp sun dried tomato paste
  • ¾ tsp dry soy sauce powder
  • ½ tsp Worcestershire sauce

After basting the tomato slices, set them aside.

Next, let’s prepare the cheese. Instead of molten cheese, Umami uses a crisp parmigiano-reggiano frico. To make this, use a ring mold (the same one that you will use for shaping the patty) on top of a grilling mat for easy transport.

Related: Non-Stick BBQ Grill Mats (2 Pack)

Preheat your pit to around 250°F. Place the basted tomatoes and the cheese (with the grilling mat) over indirect heat. You just want to dry the tomato slices and crisp up the cheese, not burn them, so keep monitoring and flip the tomato slices every now and then.

In the meantime, you can caramelize some onions and sauté some shiitake mushrooms on your stove top using the following ingredients:

  • some butter
  • some oil
  • pinch of salt
  • ground star anise

When the tomato slices and the frico’s are done, pull off the smoker. Next, it’s time to grill the patty. Umai claim they use a mix of 4 different cuts of beef for their patty, but they obviously do not disclose which ones. In the video the patty consists of dry aged ribeye, beef short rib, flank steak and a little bit American Wagyu NY strip. Shape the minced meat using the ring mold.

You can use either a cast iron skillet or a griddle that fits on your pit. After shaping the patties, lay down some Master Sauce and season with Umami dust on one side. Place the patties on the pit sauce side down. Lay down some more sauce and seasoning on the other side before flipping.

While the patties are cooking, give the buns a toast. This Umami burger recipe uses potato burger buns, so try to get hold of these if you are going for the complete experience.

At last, it’s time to assemble the Umami Copycat burger! Lay down some Umami ketchup on the bottom bun, followed by the patty, some caramelized onions, the cheese frico, shiitake mushrooms and dried tomato slices. Finally, lay down some Umami ketchup on the top bun before placing it on top to complete your burger.

We hope you have fun with this Umami burger recipe. Enjoy!

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