Umami Cheeseburger

East meets West in this spin on my basic burger recipe. It’s all about the soy ketchup!
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  • Level: Easy
  • Total: 32 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Soy Ketchup:

3/4 cup tomato ketchup

3 tablespoons low-sodium soy sauce

1 1/2 tablespoons hoisin sauce

Juice of 1 lime

Burger Patties:

3/4 cup rice wine vinegar

1 tablespoon superfine sugar

1 red onion, 1/2 minced, 1/2 sliced into rings

1 pound 85 percent lean ground beef chuck

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 cup grated sharp cheddar

1 tablespoon canola oil

4 sesame hamburger buns

1 cup spinach leaves

Directions

  1. In a small bowl, combine all ketchup ingredients together. Cover and refrigerate.
  2. In a separate small bowl, mix vinegar and sugar until sugar is dissolved. Add sliced onion and set aside to pickle.
  3. In a large bowl, combine the beef, salt, pepper, cheddar, and minced onion, using your hands.
  4. Mix well. Mold 4 patties using your hands; do not press patties too tightly together, as you want moist, juicy burgers.
  5. 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.
  6. STOP! WHILE BURGERS COOK, CLEAN BOWLS.
  7. Divide spinach among 4 bun bottoms, top each with a burger patty, pickled onion and 1 tablespoon of soy ketchup and the bun top.
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