Recipes Umami Burgers with Port and Stilton 5.0 (226) Add your rating & review 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.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 December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Total Time: 40 mins Yield: 4 burgers Ingredients 1 cup ruby port 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat) Salt and freshly ground pepper 1/2 cup Stilton cheese (3 ounces), softened Umami dust, for sprinkling (optional, see Note) 4 brioche hamburger buns, buttered and toasted Directions 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. Arrange the patties on 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. Notes The Secret Seasoning To make simplified 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. Umami dust will soon be available at umamiburger.com. Suggested Pairing Beer Malty brown ale: Brooklyn Brewery Brown Ale. Wine Cherry-rich Washington Merlot. Rate it Print