Cheddar-and-Onion Smashed Burgers
At Adam Fleischman's expanding Los Angeles chain, the secret to his burgers is "umami dust," a combination of bonito (dried tuna) flakes, dried kombu (seaweed) and shiitake mushrooms with a pronounced savory Asian flavor. It makes a juicy burger taste even more deeply meaty.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture. Slideshow: More Great Burgers
Use a spice grinder to pulse 3 tablespoons bonito flakes, 1/2 ounce crumbled dried kombu, and 1/2 ounce dried shitake mushrooms into a powder. Keep in a sealed jar at room temperature for up to 2 months. Makes 2 1/2 ounces.
Beer Hoppy pale ale: Dale's Pale Ale.
Wine Juicy, peppery California Zinfandel.