Umami Burgers (with sauteed mushroom and onion)

Thatgrimguy

I went with Umami Burgers today from http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/ 
This was my 2nd time recreating the recipe. This time I decided to add a half tablespoon of salt and still didn't add enough. I don't understand how the recipe has no salt. The fish sauce wasn't overpowering this time. I think I must have added too much the first time. The swiss cheese and sauteed mushrooms and onions were a wonderful compliment. I grilled the buns in a skillet with butter to complete the diner style as close as I could using an egg for the meat. I sure enjoyed it!!

Mattman3969

That is a strong looking burger. Nice job!!

nolaegghead

I love umami burgers!  Nice job!  Actually I love umami everything....

Thinking about dragging my boat down to your neck of the woods and hit some of the islands off the coast.   Do some boat camping and grilling.  Trying to fix my generator right now - we like air conditioning and fans when camping in the southern summers.

ChillyWillis

Oh my! I've been wanting to do these for ages, but keep stoping myself because I'm not a huge mushroom fan (I know they're better if diced but it's the one and only food that I just don't get along with. It's a texture thing). 

But anything else umami is what I live for. I've got a big cook coming up next week and I think I'll give these a run. Cook them up for the folks and I'll just have to have a taste or two to see how I like 'em. 

Thanks for the inspiration @Thatgrimguy

HendersonTRKing

Looks great. On the list to try!

Thatgrimguy

nolaegghead said:

I love umami burgers!  Nice job!  Actually I love umami everything....

Thinking about dragging my boat down to your neck of the woods and hit some of the islands off the coast.   Do some boat camping and grilling.  Trying to fix my generator right now - we like air conditioning and fans when camping in the southern summers.

Depending on the size of your boat, you could probably ride up to my backyard for some food on your way in or out. It's pretty far out of the way of going to the islands though.


Thanks everyone. I love Mushroom swiss burgers. The Unami was a nice change from my normal patty too. Very rich, I think I'll hold off on some of the garlic next time. They were wonderful though.

clemsontyger97

How much fish sauce did you use first time vs. this time?   I've done the umami once and it was best burger I've ever made by far.   I think I used 2TBS for 1 pound of beef.

Thatgrimguy

clemsontyger97 said:

How much fish sauce did you use first time vs. this time?   I've done the umami once and it was best burger I've ever made by far.   I think I used 2TBS for 1 pound of beef.

I used 1.5 TBS for 2 pounds this time.  Last time I used about the same amount on 1 pound.  Last time we could clearly taste fish sauce. This time it was just a wonderful rich flavor, but definitely not a fish taste.


Last time I didn't have a scale for the meat. I may have had even less than a pound too.

Legume

I think fish sauce is pretty salty already but you said you added salt the second time around and would add more next time, is that right?

clemsontyger97

Thatgrimguy said:

clemsontyger97 said:

How much fish sauce did you use first time vs. this time?   I've done the umami once and it was best burger I've ever made by far.   I think I used 2TBS for 1 pound of beef.

I used 1.5 TBS for 2 pounds this time.  Last time I used about the same amount on 1 pound.  Last time we could clearly taste fish sauce. This time it was just a wonderful rich flavor, but definitely not a fish taste.


Last time I didn't have a scale for the meat. I may have had even less than a pound too.

Interesting.   When I used 2TBS/lb I was thinking of actually increasing it next time just a bit to see what that did.   Either way, good looking burger!

Thatgrimguy

Legume said:

I think fish sauce is pretty salty already but you said you added salt the second time around and would add more next time, is that right?

Yes. I definitely found it needed salt. I added a half tablespoon of course kosher salt to two pounds, next time I'll add a whole tablespoon.