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Ooh Mummy burger
The umami factor starts with the beef itself, then is increased with Worcestershire sauce, mushrooms, and onions.
YIELDS
4
Ingredients
Sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Vegemite or Marmite
Burgers
- 1 1/2 pound ground beef (ideally 1/3 dry aged rib eye, 1/3 boneless short rib, 1/3 hanger steak, or your favourite blend)
- 2 tablespoons dried moral mushrooms or any other kind of dried mushrooms (use a mortar and pestle or a coffee grinder)
- 1 teaspoon dry mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 airy burger buns (ideally brioche)
- 4 ounces blue cheese or Gruyere or your favourite burger cheese, crumbled or grated
- 2 tablespoons butter, at room temperature
- 6 tablespoons caramelized onions
- 4 tablespoons ketchup
Directions
Sauce
- In a small ramekin, mix Worchestshire and vegemite.
- Reserve.
Burgers
- In a large bowl, add the ground beef. Add the Worcestershire and vegemite blend, mushroom powder, and mustard. Mix but do not overmix.
- Form four beef patties. Season both sides with salt and black pepper.
To Grill
- Preheat the grill to direct medium-high heat.
- Grill the burgers for about four minutes per side or until they are cooked to your desired degree of doneness.
- Halfway through grilling the second side, top with the cheese and close the lid to help the cheese melt.
To Pan Cook
- Over high heat, heat a cast-iron pan or another heavy pan until it smokes. Add the burgers, reduce the heat to medium-high and cook for four minutes per side or until they are almost at your desired degree of doneness.
- Top the burgers with cheese and cover with a lid for one to two minutes or until the cheese is fully melted.
Serve
- If the buns are too thick or too dense, pull a little bread from the center of the top half or slice a bit off from one of both of the cut sides.
- While the patties are cooking, brush the buns with butter and toast them, cut side down, in a pan or on a grill until the cut side is lightly browned.
- Spread the bottom bun with caramelized onions and the top bun with ketchup. Serve and enjoy!
