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.
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.
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.
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.
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.