Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Umami Cheeseburger
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- Level: Easy
- Total: 32 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 38 mg
- Sodium
- 615 mg
East meets West in this spin on my basic burger recipe. It’s all about the soy ketchup!
- Level: Easy
- Total: 32 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 38 mg
- Sodium
- 615 mg
Ingredients
Soy Ketchup:
Burger Patties:
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Directions
- In a small bowl, combine all ketchup ingredients together. Cover and refrigerate.
- In a separate small bowl, mix vinegar and sugar until sugar is dissolved. Add sliced onion and set aside to pickle.
- In a large bowl, combine the beef, salt, pepper, cheddar, and minced onion, using your hands.
- Mix well. Mold 4 patties using your hands; do not press patties too tightly together, as you want moist, juicy burgers.
- Add the tablespoon of canola oil to a nonstick skillet over medium-high heat. Cook 4 patties 3 to 4 minutes each side. While burgers are cooking, toast the burger buns in a toaster or under the broiler about 30 seconds to 1 minute, until golden.
- STOP! WHILE BURGERS COOK, CLEAN BOWLS.
- Divide spinach among 4 bun bottoms, top each with a burger patty, pickled onion and 1 tablespoon of soy ketchup and the bun top.
