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Asian-Fusion Umami Explosion Burger
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Asian-Fusion Umami Explosion Burger

This is a hearty flavor explosion using American, Chinese and Japanese tastes and ingredients. NOTE: This makes two burgers, so increase amounts as needed. (As you'll see in the photos, I just made one burger.)
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Chinese, Japanese
Servings: 2 people
Author: Kevin Godbee

Ingredients

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

Instructions

Burgers (Prep)

  • 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.
    Muso Japan Black Garlic Umami Sauce & Diced Scallions
  • Divide beef into two equal 6 oz portions and roll into large meatball-like shapes.

Brioche Buns

  • 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.
    Ka-Me Hot Chinese-Style Mustard & Kewpie Japanese-style Mayo
  • Spread Chinese Mustard on bottom bun half and Japanese mayo on top half.

Mushrooms

  • Sauté mushrooms in butter for 5 minutes. Set aside.

Burgers (Cook)

  • 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.
    A Cast Iron Skillet Creates the Best Sear
  • 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.

Béchamel Sauce

  • 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.
    Mushroom, Soy Béchamel sauce

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
    Asian-Fusion Umami Explosion Burger Before Top Bun
  • Crown with top bun spread with Japanese-style Mayo