Umami Burger Ketchup

Umami Burger Ketchup
Staff Writer

Jane Bruce

Adam Fleischman invented the Umami burger in 2009 after figuring out that one of the main tastes that diners love in burgers and pizza is umami, the fifth taste popular in Japanese cuisine. In order to play up that flavor in the Umami Burger, toppings like an aged Parmesan crisp, oven-roasted tomatoes, shiitake mushrooms (naturally high in umami), and caramelized onions accentuate the taste, while a Portuguese bun holds it all together while adding texture.

The burger patty is seasoned with Fleischman's Umami "Master" Sauce, which includes seaweed, tamari, and miso, and his Umami "Dust," a secret mixture that includes konbu and dried mushrooms, as well as some salt and pepper. To bring it altogether, Umami ketchup kicks up the flavor with added fish sauce and mushrooms. The combination of all of the ingredients creates a hint of Japanese cuisine that’s thrown into a classical American burger.

Click here to see How to Make 5 Trendy Burgers at Home

Ingredients

  • One  28-ounce can whole peeled tomatoes
  • 3  Tablespoons  olive oil
  • medium onion, chopped
  • 1/2  Cup  cider vinegar
  • 1/3  Cup  packed dark brown sugar
  • 2  Tablespoons  tomato paste
  • 1  Teaspoon  salt, plus more to taste
  • 2  Teaspoons  tamari
  • 2  Teaspoons  Worcestershire sauce
  • salted anchovies

Directions

Purée the tomatoes in a blender, and set aside. Heat the oil in a 4-quart saucepan over medium heat. Add onions; cook until soft, about 8 minutes. Add tomato purée, vinegar, brown sugar, tomato paste, and salt; cook, stirring occasionally, until thick, about 1 hour.

Purée cooked tomato mixture in a blender with the tamari, Worcestershire, and anchovies. Transfer to a bowl; season with salt if needed. Cover and chill before using.

Nutritional Facts

Total Fat
13g
19%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin A, RAE
97µg
14%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
81mg
8%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
71mg
10%
Selenium, Se
1µg
2%
Sodium, Na
260mg
17%
Water
39g
1%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.