Umami Melt

May 15, 2017
2 Reviews (5.00 out of 5)
Serves 26 burgers

“As a chef, I love using fresh ingredients to create delicious and memorable meals for my guests, friends and family. For this reason, I choose to use mushrooms when cooking not only for their delicious flavor, but also because I feel that I have a responsibility to preserve our food source by incorporating sustainable ingredients like mushrooms. I am a blenditarian because blending mushrooms with wagyu beef allows me to create a healthy, delicious and sustainable burger.” – Chef Amir Hajimaleki


  • 1/2 Pound
  • 8 Cups
    yellow onions, finely chopped
  • 10 Cups
    shiitake mushrooms, finely chopped
  • 3 Tablespoons
  • 1/2 Cup
  • 1 Cup
  • 2 Cups
    soy sauce
  • 3 Tablespoons
    garlic, minced
  • 3 Tablespoons
    ginger, minced
  • 1/4 Cup
    egg yolk
  • 1 Cup
    rice bran oil
  • 1 Tablespoon
    rice wine vinegar
  • 1 Tablespoon
  • 1 Tablespoon
    yuzo kosho
  • 1 Tablespoon
    tomato paste
  • 1/4 Teaspoon
    sesame oil
  • 1 Tablespoon
    cane syrup or agave syrup
  • 10 Pounds
    ground Wagyu beef
  • Umami Mix
  • Japanese Island Sauce
  • Pickled bok choy
  • Cucumber
    thinly sliced
  • Délice de Bourgogne cheese


  1. UMAMI MIX: In sauté pan over medium heat, cook butter until it turns brown in color. Add onions and sauté until translucent. Mix in mushrooms and sauté until tender and cooked down, about 5 minutes. Add thyme, mirin, sake, soy sauce, garlic and ginger, and simmer on low heat until excess liquid is absorbed. Transfer to sheet pan and let cool in refrigerator.

  2. JAPANESE ISLAND SAUCE: Place all ingredients except for rice bran oil into food processor. Gently pulse ingredients while slowly pouring oil through the feed tube. Continue to mix until the sauce has a smooth, velvety consistency.

  3. BURGER: In a large bowl, combine the ground beef and Umami mix until well incorporated. Divide mixture into 6-ounce patties and grill to desired doneness. Once cooked, place patties onto fresh, toasted Hawaiian bistro buns. Top with Japan Island Sauce, pickled bok choy, sliced cucumber and Délice de Bourgogne cheese.

2 reviews for Umami Melt

  1. Rachel Winthers


    This recipe is amazing, I subbed out wagyu beef for grass fed beef because my local store didn’t have wagyu. The burger was full of flavor and juicy!

  2. Sara


    Really great. We had to guess a little to get it down to a 1lb ground beef (not Waygu… just regular). We skipped the fancy topping and ate the burger with just some lettuce and tomato. Hands down best burger I’ve ever had.

  3. Mark Sweyer


    Sounds Great! I’ll give it a try and get back to ya! 🤪

  4. Sherry


    This sounds really good.

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