Once described as ” Incredibly over the top,” Umami Burger’s Manly Burger is the sort of thing you eat maybe once a year as a special treat to yourself. It is possibly one of the most decadent burgers you can get without verging into overkill territory. The snap of the bacon and bite of the beer cheddar somehow doesn’t obscure the patty, which with any burger, should be the main attraction. And although the folks at Umami tell us the ingredients are “super-secret,” they came up with a “close as you can get” way to make it at home, noting that the best option is to grind your own meat at home using an attachment for an electric mixer or other grinding device, and recommend a blend of about 75% top round and 25% brisket or navel to get great flavor and just enough fat for a juicy burger.
The Umami Burger Manly Burger
For each burger:
- 1 Brioche or Portuguese Bun, sliced in half
- Melted butter, as needed
- 6 oz. Ground Beef, formed into a 4” patty
- 2 tsp Mustard Spread (see recipe)
- ½ cup Onion Strings (see recipe)
- 1 Tbl Applewood Bacon, thick cut, cooked and cut into ½” chunks
- 2 Tbl Beer Cheddar Fondue, warm (see recipe)
- 2 tsp Umamified Ketchup (see recipe)
- Brush butter on both cut sides of the bun and place on a hot pan to toast.
- In a very hot, heavy bottom pan, cook burger until very well seared on one side. Flip and sear one minute.
- Spread Ketchup on bottom bun and Mustard Spread on top bun. Spoon fondue on top of beef patty. Put bacon chunks on top of fondue. Top with onion strings and then the top bun. Enjoy your Manly Burger!!
- ½ tsp Black Pepper
- ½ cup Dijon Mustard
- 1 clove garlic, minced
- 1 cup Mayonnaise, high quality
- Whisk all ingredients together in a bowl until thoroughly combined.
Beer Cheddar Fondue
- 1 lb. Sharp Cheddar Cheese, shredded
- 2 Tbl Flour
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 clove Garlic, halved
- 12 oz. Newcastle Beer
- Combine cheese, flour, salt and pepper in a bowl.
- Rub garlic clove around the bottom and sides of a heavy pot
- Pour beer into pot, bring to a simmer and cook over medium low heat for about 5 minutes.
- Slowly add cheese mixture, a little at a time, and stir until melted and blended – 10-15 minutes.
- 1 cup Ketchup, Good Quality
- 1 tsp Truffle Oil
- ½ tsp Maggi Seasoning
- 1 Onion, julienne, separated into strips
- 1 cup Buttermilk
- 1 cup Tempura Flour
- ½ tsp Smoked Paprika
- Pinch Smoked Salt
- 2 cups Vegetable Oil
- Soak onion strips in buttermilk for 3 hours. Drain and discard buttermilk
- Heat oil in a large heavy bottom pot to 375 degrees
- Combine tempura flour in a bowl with the smoked paprika.
- Toss onion strips in tempura flour until well coated.
- In small batches fry onion strings in hot oil until crispy and brown. Drain on paper towel lined plate. Continue until all onions are fried.
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