Umami Beef & Pork Burgers
A juicy beef and pork non-traditional burger, filled with umami flavours cooked in a cast iron pan in a non-traditional way.
Servings: 6 Burgers
Calories: 239kcal
Ingredients
- 250 g ground beef
- 250 g ground pork
- 1 egg (optional)
- 1 ½ tablespoon miso
- 1 tablespoon prepared mustard
- 1 teaspoon garlic powder (not garlic salt)
- 1 teaspoon onion powder (not onion salt)
- ¼ teaspoon Worcestershire sauce
Instructions
- In a bowl, combine the beef, pork, mustard, egg (optional) Worcestershire sauce, miso, garlic powder and onion powder and mix together.
- Take approximately ½-3/4 cup of meat and shape it until it is approximately 1cm thick. (Don’t worry, when the meat cooks it get thicker as it shrinks inwards). Make a small indent in the middle of each patty so that the burger keeps it shape and doesn’t curl up during the cooking process.
- Use small pieces of parchment paper between the burgers to stack them up until you ready to cook them.
- Let the patties sit for 30 minutes
- In a cast iron pan, set the stove to medium heat and add a bit of oil. Wait until the pan is very hot.
- Add in the burger and let it sear for 1-2 minutes. Don’t touch it or flip it!
- Add ¼ cup of water to the pan and quickly put a lid over it and let it steam. (Careful, the steam is hot!) Let it cook for about 2 minutes, or until the water has evaporated away
- Remove the lid and flip the burger and let it cook for another 2 minutes to brown the other side.
- At this point, if you are adding cheese to your burger put it on now and put the lid over it for another 30 seconds or until the cheese has melted
- Serve it on a bun and some toppings and enjoy!!
Notes
- I have tested this recipe with extra lean pork and I do not recommend using it. The extra lean pork did not have enough fat to make this burger moist and juicy and it turned out very dry and tough in texture.
- If you want a less chewy texture burger, don't overwork/mix the meat. Once you add the miso in and mix it together with the meat, don't mix it anymore. The less you mix the meat, the less chewy it will be.
