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A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.
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Ingredients
For 4 Serving(s)
smashed-cheddar-and-onion-burgers
- 3 T bonito flakes
- 1/2 oz dried shiitake mushrooms
- 1/2 oz dried kombu
- 16 bread and butter pickle slices
- 4 burger buns
- 1 1/4 lb ground beef chuck
- salt
- black pepper
- 2 onions
- 4 oz sharp cheddar
Smashed Cheddar and Onion Burgers Directions
- Use a mortar and pestle or spice grinder to pulse the bonito flakes, dried mushrooms, and kombu into a powder. Place in a jar and set aside (see note).
Heat a cast iron pan over medium-high heat.
Place the sliced pickles on the bottom buns, set aside.
Loosely form the ground beef into four balls. When the pan is very hot, place them in it, without flattening them. Cook over medium-high heat for 30 seconds. Use a large metal spatula to flatten each ball into a 5-inch round patty. Sprinkle with salt and pepper. Cook for 2 minutes, without flipping. Top each burger with a mound of onions, and press them into the burgers. Use the spatula to carefully flip the burgers so that the onions are on the bottom. Place a slice of cheddar on each burger and cook another 2 minutes. Cover, and cook another minute, until the cheese melts. Set each burger on one of the prepared buns and sprinkle each with a little of the dried bonito-mushroom-kombu mix. Top with the buns and serve hot.