Print This Page

Umami Burgers with Port & Stilton

FOOD & WINE Wine Club Umami Burgers with Port & Stilton FOOD & WINE Wine Club Umami Burgers with Port & Stilton
In forming patties, handle the ground meat as little as possible; over-working the beef can create a tight, meatloaf-like texture.
Servings: 4
Active Time: 10 minutes
Total Time: 40 minutes
Ingredients
  • 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
Directions
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. —Adam Fleischman

NOTE To make a version of 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.