The Umami Smash Burger
Serves: 2│45 min
This masterpiece focuses on "crust-to-beef" ratio and a high-impact condiment profile. By layering a mushroom-bacon mayo with sharp pickles and sweet onions, we elevate a humble patty into a gourmet experience.
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Main Component
Ground Beef (80/20 fat ratio): 450g (1 lb), divided into four balls.
Brioche Buns: 2 large, sliced and buttered.
Cheddar Cheese: 4 thin slices (approx. 60g / 2 oz).
Yellow Mustard: 30ml (2 tbsp).
Pickled Cucumber: 6-8 thick slices.
Yellow Onion: 1 large, thinly sliced.
Unsalted Butter: 15g (1 tbsp).
Mushroom & Bacon Umami Mayo
Mayonnaise: 120g (1/2 cup).
Bacon: 2 strips, fried until crisp and finely minced.
Cremini Mushrooms: 50g (1.7 oz), finely minced and sautéed.
Worcestershire Sauce: 5ml (1 tsp).
Black Pepper: 2g (1/2 tsp) freshly ground.
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Caramelize Onions: Sauté onions in butter over low heat for 20 minutes until golden brown; set aside.
Make Umami Mayo: Combine mayonnaise, minced bacon, sautéed mushrooms, Worcestershire, and pepper in a small bowl; refrigerate.
Prepare Beef: Shape cold beef into four 115g (4 oz) loose spheres; do not overwork the meat.
Toast Buns: Sear buttered bun faces in a hot skillet until golden; set aside.
Smash Patties: Place beef balls in a ripping-hot cast iron skillet; press flat with a heavy spatula.
Season & Sear: Season heavily with salt; cook for 2 minutes until a dark brown crust forms.
Flip & Cheese: Flip patties; immediately top two with mustard and cheddar, then stack the remaining patties on top.
Build Base: Spread a generous layer of Umami Mayo on the bottom bun.
Layer Toppings: Place the double-patty stack on the mayo; top with caramelized onions and pickles.
Final Assembly: Add the top bun and press down lightly to meld the flavors together.
A comforting twist on Swedish Toast Skagen. Creamy hand-peeled shrimp salad and melted aged cheddar grilled to buttery perfection.