This recipe uses some specialty ingredients that really make it stand out and live up to its name, “Asian-Fusion Umami Explosion Burger”. The Muso Japan Black Garlic Umami Sauce, and Haku Mizunara Barrel Aged Shoyu Soy Sauce are especially important. I found them at Fresh Market, which currently has 160 locations in 22 states. Also important are the Ka-Me Hot Chinese-Style Mustard, and the Kewpie Japanese-style Mayo. This unique burger has the added dimension of a shiitake mushroom sauce that makes it even more special.
I treat the burgers like smash burgers when putting them into the pan, but they will be thick, meaty six ounce portions. After mixing the seasonings with the meat, roll them into big meatball like forms, and then push down hard to form into a patty when adding to the hot cast iron skillet. I prefer a 20% fat content to the ground beef.
Asian-Fusion Umami Explosion Burger
Burgers and Assembly
- 12 oz Ground Beef
- 3 tbsp Grape Seed Oil For cooking burgers
- 6 tbsp Muso Japan Black Garlic Umami Sauce
- 2 Scallions Divided - reserve a few ¼" green tops cut on a bias for garnish, fine chop the rest, (both green and white parts)
- 2 Brioche Buns Toasted
- ½ cup Ka-Me Hot Chinese-Style Mustard
- ½ cup Kewpie Japanese-style Mayo
- ¼ Beefsteak Tomato Two ¼" slices
- 2 leaves Greenleaf lettuce Torn to size to fit the bun
Mushroom, Soy, Béchamel Sauce
- 2 tbsp Unsalted Butter
- 2 tbsp All-purpose Flour
- 1 cup Whole Milk Cold
- 1 cup Sliced Shiitake Mushrooms Washed
- 1 splash Haku Mizunara Barrel Aged Shoyu Soy Sauce
- 1 splash Beef Stock
- Season beef with fine chopped fresh scallions - both green and white parts - and Black Garlic Umami Sauce. Work everything together with your fingers and get the scallions and sauce well incorporated into the beef.
- Divide beef into two equal 6 oz portions and roll into large meatball-like shapes.
- Split the Brioche Buns and toast under broiler with insides facing up. Watch closely so they don't burn and remove when desired level of toastiness is reached.
- Spread Chinese Mustard on bottom bun half and Japanese mayo on top half.
- Sauté mushrooms in butter for 5 minutes. Set aside.
- Heat a large cast iron skillet on high with grape seed oil until the oil shimmers.
- Place the burger balls into the skillet, and carefully mash them down with a spatula and push on top of the spatula with your hand. Wear an oven mitt to avoid oil spatters. Turn heat down to medium / medium-high.
- Cook burgers for 3-4 minutes per side. Test for internal temperature with an instant-read thermometer. Rare: 120 to 125; Medium Rare: 130 to 135; Medium Well: 150 to 155; Well Done: 160 to 165. (I like mine medium-rare, but the FDA recommends cooking to 160°F.)
- Remove from skillet and loosely cover cooked burgers with foil with a hole poked in the middle to vent.
- To start the béchamel, first melt the butter in a small pot over medium-low heat. Add the flour and whisk to form a white roux that has a medium consistency. Cook the roux for about 1 minute; it should not turn color.
- Slowly temper in the milk, a bit at a time. To prevent lumping, thoroughly whisk together the roux and milk with each addition. Once all of the milk has been incorporated, gently simmer uncovered for about 5 minutes.
- Add a splash each of the Haku Mizunara Barrel Aged Shoyu Soy Sauce and Beef Stock. Stir to combine.
- Add the cooked mushrooms to the sauce. Stir to combine. Cook for 3 minutes and remove from heat.
Burger Assembly from the bottom up
- Toasted Brioche Bun with spread Chinese Mustard on the bottom
- Place Green Leaf Lettuce next
- Place Beefsteak Tomato on top of lettuce
- Place Burger on top of tomato
- Mushroom sauce poured over top, and garnished with reserved green onions
- Crown with top bun spread with Japanese-style Mayo