Umami Meatloaf Burger

By • March 9, 2010 10 Comments

33 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I had created this recipe several months ago for Your Best Meatloaf theme: Since my oven debacle, I've been using the stovetop to cook a lot. Not many stovetop meatloaf recipes out there to inspire me, but recently, I watched Giada digging into an umami burger on one of her shows. Which led me to thinking, "hmmmm...I wonder...." White On Rice Couple has an Umami Burger recipe on their site, so I found some inspiration there, too. In case you're wondering, umami, the so-called fifth primary taste, contributes savoriness to a dish. Flavor Bible has a whole section on umami-rich foods. You should definitely check it out! If you prefer smaller burgers, you can divide the meat into 8 portions (about a quarter-pound each) and use Martin's mini Whole Wheat Potato Buns.mrslarkin

Serves 4 to 6

for the umami ketchup

  • 4 tablespoons ketchup
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon fish sauce
  • 1/2 teaspoon low sodium soy sauce
  • 2 teaspoons mellow (sweet) white miso
  • 1/2 teaspoon sugar

for the umami burgers

  • 1 1/2 pounds ground beef
  • 1 tablespoon fish sauce
  • 1 garlic clove, minced
  • 1/4 onion, minced
  • 1/2 teaspoon sugar
  • 1 cup cubed bread (I used one small Martin's whole wheat potato bun)
  • 1/4 cup milk
  • 1 large egg
  • 1/2 recipe of umami ketchup
  • watercress
  • sliced aged cheddar, grated Parmigiano, crumbled gorgonzola, Stilton or sliced American cheese
  • 4 - 6 large hamburger buns
  1. Mix all ketchup ingredients together and blend well. Set aside to let flavors meld.
  2. Place beef, fish sauce, garlic, onion, and sugar in a medium bowl.
  3. In a small bowl, combine bread cubes and milk. Mix together until bread is uniformly moist. Add to beef, with the egg.
  4. Add half of the umami ketchup to the beef. Mix everything together gently but thoroughly. Cover bowl with plastic and chill for at least 1/2 hour.
  5. Form 4 to 6 equal-sized patties (about 5 oz. to 8 oz. each). Don't pack the meat, or handle it too much. Use a light hand for the best juicy burger results. Chill the patties until you are ready to cook.
  6. Heat a non-stick pan to medium-low. Cook burgers for 4 minutes per side, or to desired doneness.
  7. Turn heat down to low. Top burgers with cheese of your choice. Cover pan for a minute, or until cheese begins to melt.
  8. Build your burger! Place watercress on bottom bun. Top with burger. Generously slather umami ketchup over. Serve with potato chips, or lastnightsdinner's Red Hot Onion Rings.

More Great Recipes: Beef & Veal|Entrees|Sandwiches|Burgers|Ground Beef

💬 View Comments ()

Comments (10) Questions (0)

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
23b88974-7a89-4ef5-a567-d442bb75da04--avatar

5 months ago dillybug

Tasty. I expected Asian flavors to come out more in the burgers but they blended into the background and strengthened flavors. I skipped the egg and milk part and added some sriracha to the burgers. A definite repeat.

9acfdd05-7247-4ff2-9a6c-9141e73a07c8--52_photo

about 5 years ago lapadia

Beautiful photo and recipe...I can taste it!

22b9ddc9-fc61-48a3-949e-dee341974288--liz_and_dad

about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, lapadia! It's definitely a burger with a twist!

D1964e69-bde7-422d-9621-9d8c1f7bc3cf--newliztoqueicon-2

over 5 years ago Lizthechef

Will you teach me how to take photos? I'm salivating, also seconding the recommendation for The Flavor Bible. I took your suggestion and now own a copy- need to sit down and dig in, to both!

22b9ddc9-fc61-48a3-949e-dee341974288--liz_and_dad

over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz! For some reason, the kitchen lights over my stove seem to act as a spotlight. And close-ups, close-ups, close-ups, is the #1 tip from my photog friends. You're going to love the Flavor Bible!

4de32233-9b14-42ac-bf6a-7a02a8474e54--dsc_0034

over 5 years ago student epicure

YUM!

22b9ddc9-fc61-48a3-949e-dee341974288--liz_and_dad

over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, SE!

E7b6597b-db6e-4cae-b9f3-699b508f4ed3--036

over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Wow, yum. This sounds amazing and the photo is great! This could be moved outside to the grill as well, yes?

22b9ddc9-fc61-48a3-949e-dee341974288--liz_and_dad

over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, aargersi! I think it would grill up nicely. The patties are pretty moist though, so if grilling, I might use just an egg yolk in the mix, instead of the full egg.

E7b6597b-db6e-4cae-b9f3-699b508f4ed3--036

over 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Ah - good idea ... burger season is definitly upon us! I also just ordered the Flavor Bible :-)