Umami Burger from bopNgrill

Umami Burger from bopNgrill

The Umami Burger from Chicago's bopNgrill is a kind of culinary autobiography of Korean-American owner William Song. After combining Asian flavors with the classic American dish, the Cordon Bleu-trained chef lent his creation an extra personal dimension – and deep, complex flavors – by topping it with sun-dried tomato confit and truffled duxelles, or finely chopped mushrooms with garlic, onion (and his addition, truffle oil). Song says mushrooms in particular pack an umami punch, and pairing them with the tang of sun-dried tomatoes really brings out flavor. "You go to these burger joints all over America and they put sautéed mushrooms on top," Song says. "That's what we're doing – just more detailed." Note, though, that this burger requires a little extra prep time, about 25 to 45 minutes for the duxelles alone, but the patient cook will find it worth the wait. "Cook it slow so all the flavors can meld," Song says.

Umami Burger from bopNgrill
(Makes 4 burgers)


• 1 lb 80/20 chuck, or higher-grade ground beef
• 4 slices smoked Gouda
• 8 slices bacon
• Brioche buns

Truffled mushroom duxelles:
• 1 lb minced portabello mushrooms
• 1/2 onion, sliced
• 4 cloves garlic, minced
• 4 tbsp truffle oil
• Salt and pepper

Sun-dried tomato confit:
• 6 tbsp sundried tomatoes in olive oil, minced
• 4 tbsp minced garlic
• 2 tbsp oil reserved from sun-dried tomatoes
• 2 tbsp olive oil
• Salt and pepper

Japanese togarashi mayonnaise:
• 10 tbsp mayonnaise
• 4 tbsp togarashi spice mixture
• 2 tbsp lemon juice
• 2 tbsp toasted sesame seeds, black or white
• Salt and pepper

To make the duxelles, sauté garlic, onions, and mushrooms in truffle oil using low heat, 25–45 minutes; salt and pepper to taste. For confit, combine sun-dried tomatoes and garlic; sauté at low heat in olive oil and reserved sun-dried tomato oil, 15 minutes. Whisk mayonnaise, togarashi, lemon juice and sesame seeds; salt and pepper to taste. Grill burgers, top each with bacon, 4 tbsp duxelles and sliced gouda; let it remain on the heat until the cheese melts. Toast the bun on both sides; spread the cut side of top and bottom bun with mayonnaise, adding 1 tbsp of tomato confit to bottom. Place the burger on the bun, and serve.