Recipes Cheddar-and-Onion Smashed Burgers 5.0 (1,784) 3 Reviews 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 By Adam Fleischman Adam Fleischman Adam Fleischman is widely considered a maverick in the fast-dining industry. One of the early pioneers of the better-burger movement, he launched a gourmet burger chain built around the Japanese concept of umami, or the fifth dimension of taste. He is the co-author of Flavor Bombs: The Umami Ingredients That Make Taste Explode (2016). Food & Wine's Editorial Guidelines Updated on August 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Total Time: 30 mins Yield: 4 burgers Ingredients 16 thin bread-and-butter pickle slices, patted dry Four 4-inch potato buns, buttered and toasted 1 1/4 pounds ground beef chuck (30 percent fat) Salt and freshly ground pepper 2 small onions, sliced paper thin 4 ounces sharp cheddar cheese, sliced Umami dust, for sprinkling (optional, see Note) Directions Heat a cast-iron griddle until very hot. Layer the pickle slices on the bottom buns. Without overworking the meat, loosely form it into 4 balls and place them on the griddle. Cook the meatballs over moderately high heat for 30 seconds. Using a sturdy large spatula, flatten each ball into a 5-inch round patty. Season the patties with salt and pepper and cook for 2 minutes, until well seared. Press a handful of sliced onions onto each patty. Using the spatula, carefully flip each burger so the onions are on the bottom. Top with the cheese and cook for 2 minutes. Cover with a roasting pan and cook just until the cheese is melted, 1 minute more. Transfer the burgers with the onions to the buns and sprinkle with umami dust. Top with the buns and serve. Notes Umami Dust 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. Suggested Pairing Beer Hoppy pale ale: Dale's Pale Ale. Wine Juicy, peppery California Zinfandel. Rate it Print