Chef Adam Fleischman
Umami Hamburger La, CA
Adapted by StarChefs.com
2 salted anchovies, cleaned
1 32-ounce can San Marzano tomato plants
1 medium onion, chopped
3 tablespoons essential olive oil
two tablespoons tomato paste
½ cup packed brownish sugar
½ cup cider vinegar
1 teaspoon salt
Oven-Dried Tomato plants:
1 tablespoon brown sugar
1 tablespoon tomato paste
¾ teaspoon soy sauce powder
½ teaspoon Worcestershire sauce
2 pounds ripe tomato plants, sliced
2 pounds large onions
1 tablespoon unsalted butter
1 tablespoon vegetable oil
½ teaspoon table salt
2 star anise
3 ounces Parmigiano-Reggiano
To Put Together and Serve:
1 ½ pounds assorted cuts of well-marbled beef (short rib, flap, skirt, brisket or hanger)
Salt and freshly ground pepper
1 tablespoon butter
6 ounces shiitake mushrooms, stems removed
4 soft buns (potato or Portuguese), halved
For that Umami Seasonings:
Combine the anchovies using the remaining ingredients to taste. Merge a mortar and pestle or, for bigger quantities inside a blender or mixer. Put aside.
For that Umami Ketchup:
Purée the tomato plants using the juice from can inside a blender until smooth. Prepare the onion in oil inside a heavy saucepan over moderate heat, stirring, until softened, 8 minutes. Add some puréerectile dysfunction tomato plants, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring from time to time, until very thick, about one hour. Purée the ketchup inside a blender until smooth. Chill, covered, overnight for flavors to build up. Adding the umami seasonings to taste and chill the ketchup until needed.
For that Oven-Dried Tomato plants:
Preheat the oven to the cheapest temperature setting. Stir the brown sugar, tomato paste, soy sauce, and Worcestershire sauce together brush around the sliced tomato plants. Place the tomato plants on the line sheet pan dry within the oven overnight.
For that Caramelized Onions:
Cut the onions in two from pole to pole peel and slice over the grain to ¼-inch thickness. Heat the butter and oil inside a 12-inch nonstick skillet over high temperature once the foam subsides, stir within the salt and star anise. Add some onions and stir to coat prepare, stirring from time to time, before the onions start to soften and release some moisture, about a few minutes. Lessen the heat to medium and prepare, stirring frequently, before the onions are deeply browned and slightly sticky, about 40 minutes longer.
For that Parmesan Crisps:
Preheat the oven to 375F. While using largest holes on the box grater, coarsely shred enough cheese to determine 1 cup. Line a sizable sheet pan having a nonstick liner, like Silpat. Arrange tablespoons cheese 2 " apart around the liner. Flatten each mound slightly having a spatula to create a 3-inch round. Bake in the center of the oven until golden, about ten minutes. Awesome for ten minutes on sheet on the rack then carefully transfer each crisp having a metal spatula to some rack to awesome completely.
To Put Together and Serve:
Grind the beef coarsely inside a meat grinder or mixer. Put 6 ounces of meat right into a 4-inch ring mold and lightly tap lower to create right into a patty. Heat a surefire skillet on high for five minutes. If this’s hot, pour in a small amount of vegetable oil to lubricate the pan. Season the patties liberally with pepper and salt. Add some patties towards the skillet and sear somewhere for several minutes switch once and sear for just two more minutes for medium rare.
In another skillet, add 1 / 2 of the butter and sauté the mushroom caps for until soft, a couple of minutes. Put aside. Take away the beef patties to relax. Wipe the mushroom skillet and toast the buns cut side lower using the remaining butter.
Take away the buns when toasted and add spread a couple of tablespoons the umami ketchup on halves from the bun. Stack a beef patty with 1 tablespoon from the caramelized onions, a parmesan crisp, 2 mushroom caps and a pair of slices of oven dried tomato. Serve immediately.