Chefs are doing everything they can to make their burgers stand out, with surprising toppings like pastrami, smoked mayo and pulled po...
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“A little grease on the griddle helps season the meat,” believes Umami Burger founder Adam Fleischman, who also incorporates flavor boosters into the company’s ground beef, like “umami dust,” a savory mix that includes ground kombu (a type of seaweed) and dried shiitake mushrooms. His newer outpost, Umamicatessen, ups the umami even further with kombu relish plus white American cheese, Dijon mustard and a thick slab of house-cured pastrami. umamicatessen.com