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 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
Simply blend the ingredients in to a dust/rub.
Umami Ketchup Ingredients:
- 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
Blend all ingredients, then simmer until thick.
Umami Master Sauce:
- 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
Blend all master sauce ingredients.
Umami Tomato Baste
- 1 Tbsp brown sugar
- 1 Tbsp sun dried tomato paste
- ¾ tsp dry soy sauce powder
- ½ tsp Worcestershire sauce
Next, the tomato. Umami dries their tomato slices in the oven (we’ll use the grill). Baste with the above tomato baste before grilling.
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 non-stick grilling mat for easy transport.
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.
Carmelized Onion and Mushroom Ingredients:
- some butter
- some oil
- pinch of salt
- ground star anise
When the tomato slices and the frico’s are done, pull off the grill.
Preparing Your Patties
Next, it’s time to grill the patty. Umami claims 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. If you really want to take it to the next level, get a high quality and reliable meat thermometer to cook your burger patty to perfect internal temperature doneness that you desire.
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!