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Recipe from: Adam Fleischman
Servings: 4 burgers
Resist the urge to pile on any of the usual toppings — lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.
1 cup ruby port
2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
salt and freshly ground pepper
½ cup Stilton cheese (3 ounces), softened
Umami dust, for sprinkling (optional, see Note)
4 brioche hamburger buns, buttered and toasted
In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.
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.
To make simplified umami dust, use a spice grinder to pulse 3 tablespoons bonito flakes, ½ ounce crumbled dried kombu, and ½ ounce dried shitake mushrooms into a powder.