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Eat This Now: The Umami Burger

Eat This Now: The Umami Burger


LA's Adam Fleischman, and a mash-up of two famous burgers

Photo courtesy of Arthur Bovino

The Umami Burger, Los Angeles

If you haven’t yet heard about Umami Burger, it’s a chic, but comfortable, high-brow burger concept by Adam Fleischman—four joints that focus on making burgers that emphasize umami. Supposedly, Fleischman’s goal was to recreate the “craving he gets for his two favorite burgers: the In-N-Out Double Double, and The Father’s Office burger.”

The Umami Burger patty is great. The loosely packed meat glistens, pink and juicy with flavor as if someone was perpetually basting the inside as it cooked. On the sloppy joe to burger scale, it’s squarely on the burger side, but just a few notches over in terms of ground meat cohesiveness. While the burger loses points for its bun (too dry), the eye-catching Parmesan tuile is a blast— it looks sharp, but breaks like soft cheese treacle when bitten. It’s also topped with Umami ketchup, roasted tomato, and shiitake mushroom.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.


Recipe Summary

  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling (optional, see Note)
  • 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-by-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.