Umami Burgers With Port And Stilton
- 1 cup ruby port 2 pounds mixed ground beef brisket
- skirt steak and sirloin steak (20 percent fat) Salt and freshly ground pepper 1/2 cup Stilton cheese (3 ounces)
- softened Umami dust
- for sprinkling (optional
- see Note) 4 brioche hamburger buns
- buttered and toasted
- 1.In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.
- 2.Heat a cast-iron griddle until very hot. Form the meat into four 4-by-1-inch patties without packing too tightly. Season generously with salt and pepper. Add the patties to the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.
- Notes The Secret Seasoning To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Umami dust will soon be available at umamiburger.com.
mixed ground beef brisket, percent, dust, sprinkling, hamburger buns
Taken from www.epicurious.com/recipes/member/views/umami-burgers-with-port-and-stilton-50136355 (may not work)