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Umami Burgers from Everyday Dorie: The Way I Cook

From

Recipe from Everyday Dorie: The Way I Cook by Dorie Greenspan. Published in the United States by Rux Martin/Houghton Mifflin Harcourt, Copyright © 2018, Dorie Greenspan

Ingredients

1 tbsp. oyster sauce or kecap manis
1 tbsp. soy sauce
1/2 tsp. gochujang, or more for taste
1/4 tsp. Asian sesame oil
2 tsp. canola or other neutral oil
10 oz. white mushrooms, wiped clean, trimmed, and coarsely chopped
about 1/4 cup chopped red or sweet onion, such a Vidalia, rinsed and patted dry
Fine sea salt and freshly ground pepper
1 tbsp. water
1 lb. ground beef
4 buns, preferably lightly toasted
Ketchup or Bulgogi sauce for serving
shredded Napa cabbage, for serving (optional)
Sliced red onion, for serving (optional)

Method

1. Stir together the oyster sauce, soy sauce, gochujang and sesame oil in a small bowl. Taste and add more gochujang if you'd like. Set this seasoning sauce aside.

2. Working in a medium skillet over medium heat, warm the canola oil. When it's hot, add the mushrooms and onion and cook, stirring frequently, for 2 minutes, at which point the mushrooms will have released most of their liquid. Season with a bit of salt and a few grinds of pepper and cook for another 4 minutes or so until the liquid has evaporated. Add the water and stir to pick up any bits stuck to the bottom of the pan. Remove the pan from the heat, wait 1 minutes and thens stir in the seasoning sauce. Scrape the mushroom mix into a bowl and let cool. (You can make this up to 4-days in advance; keep it tightly covered in the refrigerator.)

3. Put the beef in a bowl, add the seasoned mushrooms and mix gently to combine evenly. Taste and see if you'd like to add more salt or pepper. Shape into 4 patties. (If you'd like to give the mushrooms flavor time to permeate the patties, wrap them and stow them in the fridge for up to 1 day; bring to cool room temperature before cooking.)

4. You can cook the burgers on a grill pan or in a heavy skillet; coat either one lightly with cooking spray. Place the pan over high heat, and when it's hot, slip in the burgers. Cook for 4 minutes without moving them - you want to get them nicely charred. Carefully flip them over and cook for another 3-4 minutes for medium rare - make a small cut into one too check the cooking; cook longer if you want the burgers more well done.

5. Transfer the burgers to the buns, set out whatever sauce and/or toppings you've chosen and serve immediately.