Umami Vegan Burgers | Everyday Dorie

The umami burgers from Everyday Dorie is most extraordinary. Burgers are so everyday, in cities and countryside — and for good reasons. Using a few umami ingredients, the everyday burgers become something out of the ordinary. Wow, I’m taken aback and ask myself: How does it happen?

Umami, or savoriness, is the fifth taste, beyond the four basic tastes (sweet, salty, sour, bitter). It’s intensely savory imparted naturally in food such as meat, fish, tomatoes, mushrooms, hydrolysed vegetable protein, cheeses, and soy sauce. Yes, we’re taking our journey in the extra dimension.

This is how it happens

First, Dorie builds flavor with an Asian seasoning sauce layering with a plethora of unami-based ingredients. They include: oyster sauce, soy sauce, gochujang and sesame oil. Dip your finger in this sauce, your eyes will light up and your palate will sing. That’s not the end of it; there are more umami from the fixings.

Then comes the real deal. Assorted chopped mushrooms (I use shiitake and cremini) together with onion, are cooked down over medium heat, until the mushrooms have released most of their liquid. Season the mixture and cook it down some more until you see tiny bits stuck to the bottom of the pan.

Add water to deglaze the pan. Remove from heat and stir in the Asian seasoning sauce. (Boldly, I overload the Asian sauce beyond the amount Dorie uses. Isn’t it the point to bring umami, and all of it, to the table?) Then set aside. The mushrooms mix can be refrigerated for up to 4 days.

Next, combine the ground beef with the seasoned mushroom mix. Shape into burger patties.

Instead of ground beef, I substitute with a plant-based alternative. This is my first attempt in using a commercially available meat substitute, not the usual beany concoction, in a burger. I’ve seen enough positive reviews to warrant taking a test drive. My choice is the Beyond Beef which has peas and rice providing the protein, coconut oil and cocoa butter lending the fat, and a bunch of other stuff to make a Beyond Beef look and taste like real beef.

Finally, cook the burgers on a grill pan. Grill for 4 minutes without moving them. Then flip and cook for another 3 to 4 minutes.

Modern food engineering is capable of great feats, and the new Beyond Beef is the case in point. From the first sizzle to the last bite, it sounds, smells, and tastes like high-quality versions of the real deal, down to the charred outside, pink middle, and appropriate level of juiciness. Except, for the chew, or the lack of it, it’s a satisfying bite. All in all, simply incredible!.

For the fixings: including homemade buns and condiments

• Easy burger buns
• Chili crisp mayonnaise
• Tomato jam
• Avocado slices
• Arugula
• Red onion slices

Final thoughts: If I have to describe this version of umami burgers in three words. They would be: unexpected, inspired and mouthwatering. I’ll be thinking about the umami burger for a while.