Umami Recipe for Hamburger Day | Press

Check out the (very umami) recipe created by Chef Mariane Sato, featuring bacon and Parmesan cheese, along with some suggested side dishes!

São Paulo, May 2015 – On May 28, the world celebrates International Hamburger Day. With that in mind, Chef Mariane Sato, a partner of the Umami Committee, developed a special hamburger recipe with umami ingredients as an alternative to the traditional version of the dish. “This hamburger stands out for its ground beef, Parmesan cheese, and bacon, which make it very flavorful – perhaps even more than traditional versions, in my opinion – and the classic tomato, which, like the first ingredients mentioned, are foods rich in the fifth taste,” explains Chef Mariane Sato.

The hamburger is made with two types of meat, Parmesan cheese, onion, and tomato – ingredients that enhance the perception of Umami. “You know when just thinking about delicious food makes your mouth water? Umami foods cause that sensation because they naturally contribute to increased salivation, making it more intense and prolonged,” adds the chef.
Check out the illustrated step-by-step recipe in the infographic or below.

Umami Hamburger
Yield: 1 hamburger

Ingredients:

• 300 g ground beef (such as rump, chuck, or round)
• 100 g ground bacon
• 30 g grated Parmesan cheese
• Salt and black pepper to taste

Preparation method

1. Mix all ingredients well and shape into a hamburger patty.

Note: be careful with the salt, as some of the ingredients already contain salt.

Side Dishes

• 1 hamburger bun
• 30 g seasoned mayonnaise (made with mayonnaise, golden garlic, golde onion flakes, salt, and Tabasco pepper – all store-bought)
• 50 g grilled onion (made with onion cut into 0.5 cm rings and browned on the griddle with salt and olive oil)
• 3 to 5 tomato slices
• 2 leaves of iceberg lettuce

Assembling the Burger

1. Grill the hamburger;
2. Cut the bun in half and warm it;
3. Spread the mayonnaise;
4. On the bottom half of the bun, place the hamburger;
5. Top with the onion, tomato slices, and finally the lettuce;
6. Finish by closing the burger with the top half of the bun.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.

UMAMI COMMITTEE
The Umami Committee Brazil discusses and promotes topics related to the fifth taste. The Committee has a direct connection with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit http://www.umamiinfo.com/.