Mondays present multiple challenges across many arenas, and one of them is to find a quality restaurant that is open for dinner. On a national holiday observed on a Monday, the initial assumption would be that any restaurant open for dinner would be slammed with patrons not wanting to deal with meal preparation on top of unpacking and decompressing after a long getaway weekend. We expected many more people on the freeways along our way towards Umami Burger but were surprised by relatively mild traffic. That the parking meters weren’t being enforced was another bonus. When we walked in there was no line. All omens were good for this visit.
Now it’s time for a history lesson. Umami is the fifth taste, after sweet, sour, salty, and bitter. For over two thousand years there were believed to be just the four tastes, even though the sensation of umami is natural and attributed to the glutamic acids in foods themselves and developed through cooking processes. Mushrooms, tomatoes, seaweed, meat, and aged Parmesan cheese are some of the more commonly recognized examples of umami. Clearly these food items have been around for long before the last century, but we can thank Professor Kikunae Ikeda for uncovering the rationale behind this fifth flavor in 1908. Glutamate is the chemical compound these foods have in common. Professor Ikeda later went on to patent concentrated glutamic acids in the form of monosodium glutamate, or MSG. While we know that large quantities of MSG are unhealthy, one cannot deny how tasty a meal can be when it is added. Thus we call this fifth flavor “umami,” coined by Professor Ikeda, meaning “pleasant savory taste” or simply “yummy.”
Umami Burger is definitely “umami” in the yummiest sense of the word. There were many starters to choose from including fried items and fresh salads, but we began our evening simply with two sides, the tempura onion rings and truffle fries. Thick cut, hand dipped, and malt battered, the onion rings were noticeably fresh and never once near a freezer during prep. The onions were sweet and not cooked to sliminess, leaving just a bit of a sinking bite amidst the crisp, light batter. Without a sprinkling of salt, these rings were yearning to be dipped in the trio of sauces, but be prepared for the range of spiciness. The garlic aioli was very thick and creamy with a pleasantly mild garlic flavor. The jalapeño ranch, despite the fear sent into the hearts of some tastebuds upon hearing that J word, had zero heat and pure flavor. August, typically the one to avoid spicy foods, particularly enjoyed the opportunity to taste the jalapeño without any burn. The diablo sauce, on the other hand, was all for Zach, being that it was made with habanero peppers. If you like heat, you will be happy. With no need for extra dippers were the thin cut truffle fries, generously tossed in a creamy truffle cheese sauce. They weren’t overly truffly nor cheesy, but almost all fries had at least a smidgen of goodness on them. Some fries were particularly coated, so the crispiness resulting from the thin cut helped to keep the textural integrity intact.
With such variety, we had to sample and share three burgers between the two of us. To be fair to the restaurant, of course, clearly not because there were too many good things to choose from. We evenly split the Throwback, featuring two seared beef patties, white cheddar cheese, miso mustard, Umami house ketchup, soy pickles, and sliced onions. It was like the classic as described in that infectious song marketed by the chain with golden arches, but immeasurably better. Never mind the tasty char on the burger and lightly grilled bun, as some time on the flame adds a lot of flavor to already quality beef and bread. The variety of condiments created a combination of flavors that explored the broad depths of umami flavor, including savory, tangy, and slightly sweet. But the fresh pickles and sweet onion, you mustn’t request them to be omitted. Their sweet crispiness brought some much needed texture to what otherwise would be a very meaty cheeseburger.
August the California girl tends to gravitate towards menu items with some variation of California in the name. Typically that means a combination of bacon, sprouts, avocado, and/or Swiss cheese, but Umami’s Cali burger had none of these. Instead, the single patty was adorned with butter lettuce, roasted tomato, caramelized onions, house spread, and “Cali cheese” – a high quality white American cheese that gooed like brie over the patty. The nicely treated tomato and onions added slightly acidic, slightly sweet layers to provide contrast to the handsome savor of the grilled beef and bun.
The Sunny Side burger, aka Truffle Especiale, caught Zach’s eye for the few albeit quality ingredients stacked together in a novel way. Not just cheese, special sauce, and lettuce sat beneath that beautifully fried egg, oh no. Parmesan frico (a cheese crisp), truffle butter, and truffled arugula gelled with the burst yolk. The Parmesan provided a bite while the arugula brought freshness, and all together the flavors balanced so that overall it was not an overwhelmingly truffled burger.
We did not have any alcoholic beverages this evening, although we might on the next visit because the menu was inventive, diverse, and tempting. We did not have any dessert either, since we learned that they are not made in house; no offense at all towards the dessert maker, but we went to Umami to blog about Umami. We had a very enjoyable dinner but must leave you with a warning: cut your burger in half. This is for two reasons. First, the burgers are large, so they’re just a hair easier to handle when halved. Second, the restaurant’s recommended temperature for your beef burgers is medium rare, but no matter how you order it, check to see it was cooked to your liking. If you are picky about meat temperature, communicate your preferences clearly to best enjoy your yummy meal.
In honor of National Cheeseburger Day, Chef Zach prepared his version of a Minneapolis masterpiece. The Juicy Lucy or Jucy Lucy, depending on who you talk to, is claimed to have originated in one of two restaurants, but instead of maintaining a beef, they encourage other restaurants to throw their hats into the ring and do their own take on this modern classic. Chef Zach’s version tonight is fairly simple with American cheese, bacon, and a “special sauce,” and while cooking he came up with lots of other ideas: top it with sauteed mushrooms, an egg, onion rings, or caramelized onions, or fill the patty with blue cheese or pepper jack. The possibilities are endless with a burger like this one!
• For the cheeseburgers:
1 lb. of ground beef
2 brioche buns
8 slices of bacon
4 slices of American cheese
2-4 leafs of red leaf lettuce per burger, to taste
1 1/2 tbs. of barbecue sauce
1 1/2 tbs. of mayonnaise
Kosher salt and black pepper for seasoning to taste
Preheat oven to 350 degrees F. Divide the beef in 4 equal portions. Form a base patty, and onto this add two slices of cheese that have been folded twice over. With a second portion of beef, make another patty and gently form it on top of the cheese, pressing into the lower patty. Try to reshape the Juicy Lucy patty so that the two halves are blended and there is no seam.
Lay out the bacon on a wire rack sitting in a sheet pan. Bake for 18-22 minutes, depending on thickness. Cut in half so that they fit the burger. Butter the insides of the buns. Mix the barbecue sauce and mayonnaise to make the special sauce.
In a large frying pan or on a flat top griddle, turn the heat to medium and grill the burgers for 6-7 minutes on each side. Grill the buns butter side down until golden brown.
Layer as such: bottom bun, special sauce, red leaf lettuce, Juicy Lucy patty, 8 half strips of bacon, top bun (optional is more sauce on the top bun).
• For the potatoes:
20 marble-sized tricolored potatoes
2 tbs. of duck fat
1 tbs. of garlic, crushed and smashed
1 tsp. of hickory smoked sea salt
Black pepper to taste
Steam the potatoes until tender, but not overcooked. In a large cast iron pan or skillet, melt the duck fat over medium heat. Smash the potatoes in the pan with a spatula. Cook the first side until crispy, then add the garlic right before flipping. Crisp the other side, sprinkle with salt (and optional pepper), and stir just before serving to make sure that the potatoes have all had contact with garlic.