Umami Burgers at Home

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C. Grimm
 
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Umami Burgers at Home

Post #1  Postby C. Grimm » February 19th 2012, 11:05pm

Wagyu Patties, Stilton, Umami Powder (ground shitake, kombu, & bonito flakes), drizzled with Port reduction (a cup of 2007 Graham's reduced to two tablespoons). With the 2001 Paloma Merlot. Yum.

https://www.facebook.com/media/set/?set=a.3129897359072.145727.1013867676&type=1&l=ecfe1abfc3

(fixed!)
Last edited by C. Grimm on February 20th 2012, 9:31am, edited 1 time in total.
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MBerto
 
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Re: Umami Burgers at Home

Post #2  Postby MBerto » February 20th 2012, 7:46am

Sounds good but seems like a waste of 200 year old port.
M@++hew B e r t 0 l a t u s
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Re: Umami Burgers at Home

Post #3  Postby C. Grimm » February 20th 2012, 9:32am

MBerto wrote:Sounds good but seems like a waste of 200 year old port.


Oops - fixed! Fat fingers. (But I did want something I'd want to drink after.)
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Re: Umami Burgers at Home

Post #4  Postby Rich Sutton » February 20th 2012, 5:18pm

How is that 01 Paloma holding up?

THX.
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Re: Umami Burgers at Home

Post #5  Postby C. Grimm » February 20th 2012, 7:25pm

Rich Sutton wrote:How is that 01 Paloma holding up?

THX.
Rich


I thought it was fantastic. A friend gave it to me a few years ago, so it was my only bottle, but couldn't have been much happier with it. It did not seem to be near its end yet. Serious cherry fruit.
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Re: Umami Burgers at Home

Post #6  Postby Linda Baehr » February 20th 2012, 7:28pm

C. Grimm wrote: Umami Powder (ground shitake, kombu, & bonito flakes)


Is this something you made yourself, or is it a commercial product?
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Re: Umami Burgers at Home

Post #7  Postby Mel Hill » February 20th 2012, 7:31pm

Linda Baehr wrote:
C. Grimm wrote: Umami Powder (ground shitake, kombu, & bonito flakes)


Is this something you made yourself, or is it a commercial product?


Not Frank but I think he is talking about this...
http://dalemackey.wordpress.com/2011/05 ... h-burgers/

and this too
http://www.thebittenword.com/thebittenw ... lton-.html

all based of of this..

http://www.foodandwine.com/recipes/umam ... nd-stilton
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Re: Umami Burgers at Home

Post #8  Postby Andrew Hall » February 20th 2012, 7:42pm

Adding the Parmesan fricco kicks it up even more.

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Re: Umami Burgers at Home

Post #9  Postby Linda Baehr » February 20th 2012, 8:39pm

Mel Hill wrote:
Linda Baehr wrote:
C. Grimm wrote: Umami Powder (ground shitake, kombu, & bonito flakes)


Is this something you made yourself, or is it a commercial product?


Not Frank but I think he is talking about this...
http://dalemackey.wordpress.com/2011/05 ... h-burgers/

and this too
http://www.thebittenword.com/thebittenw ... lton-.html

all based of of this..

http://www.foodandwine.com/recipes/umam ... nd-stilton


That's what I figured. I always have all three on hand (well, the shitakes are whole), but just wondered. Thanks!
ITB..................................but you guys knew that already, right?
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Re: Umami Burgers at Home

Post #10  Postby C. Grimm » February 21st 2012, 5:19am

Mel Hill wrote:
Linda Baehr wrote:
C. Grimm wrote: Umami Powder (ground shitake, kombu, & bonito flakes)


Is this something you made yourself, or is it a commercial product?


http://www.foodandwine.com/recipes/umam ... nd-stilton


Precisely.
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Re: Umami Burgers at Home

Post #11  Postby Andrew Hall » February 23rd 2012, 4:55pm

I look at Umami Burger as being a philosophical concept, not a particular recipe.

Tonight:

Flannery Custom Blend : 25% each Prime Chuck, Prime Sirloin, Short Ribs, Prime Hangar. Sous vide starting at 140, dropping to setting to 130 upon immersion. A couple hours. Pepper and bottarga salt. Sear hard, flip, top the seared side w/ umami powder. Lay on a slice of ... American Cheese (TJ's organic.) Totally about texture on that.

Pretzel roll griddled w/ butter used to slow cook onions w/ star anise. (Heston Blumenthal trick to up umami.)

Bottom roll with a thin smear of hoisin, then the onions, then bacon. (Would not use the onions as just the butter is enough.) Burger. Put a parmesan frico on top of the burger/cheese.

Truffle salt fries.


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Re: Umami Burgers at Home

Post #12  Postby Rich Sutton » February 23rd 2012, 8:20pm

C. Grimm wrote:
Rich Sutton wrote:How is that 01 Paloma holding up?

THX.
Rich


I thought it was fantastic. A friend gave it to me a few years ago, so it was my only bottle, but couldn't have been much happier with it. It did not seem to be near its end yet. Serious cherry fruit.

That is a really great burger wine. I suppose that's fitting since it sounds like a really great burger. We had the same Paloma a while back with 01 Shafer HSS and 01 Phelps Insignia and it held its own.
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Re: Umami Burgers at Home

Post #13  Postby C. Grimm » February 26th 2012, 10:14am

Andrew Hall wrote:Adding the Parmesan fricco kicks it up even more.

A.


I considered doing something like that but was concerned it might clash with the Stilton.

That looks like a fine burger you made. The star anise contributes umami to the onions?

Must say that I 100% prefer using brioche rolls to any other - I like the buttery yet still neutral taste and the texture that never gets in the way of eating the burger.
Chris

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