This very simple recipe comes down to one important aspect— the quality of ground beef. If you have a natural grocery store or, better yet, a farmers’ market near by, get your beef there! Grass fed, free-range beef literally takes this classic burger recipe to a higher level.
Miso paste is made of fermented soy beans. It is HUGE in umami, amping up that beefy flavor without being pronounced. You can find miso paste in natural grocery stores or Asian markets.
1 pound ground beef
1 tablespoon shiro miso paste (blonde miso)
Sea or kosher salt
1 small, sweet onion, sliced very thin
1) Mix the beef with the miso– do so until just incorporated, trying not to over-mix– the more ground beef is handled, the more dense the burger will be. Cover or place in a Tuperware and set in the refrigerator for 1-24 hours. When you are ready to eat, shape into 8 small burgers.
2) Set a griddle, large cast iron or non-stick sauté pan over medium-high heat. Sprinkle both sides of the burgers with sea or kosher salt. Spray the griddle or pan with cooking spray and place the burgers in the hot pan or griddle. Cook undisturbed for about two minutes, then flip and cook other side. Remove and keep warm as you cook the onions. Spray cooking spray into the pan again, then add in the onions and sauté until soft and fragrant– they will pick up all the ‘fond’, the bits of caramelized burger that have stuck to the pan, adding loads of flavor. Once the onions are very soft and golden, lay the burgers on top of them, cover and reduce heat to low. Allow to steam and rewarm for just a minute or two.
Serve at once on soft rolls.
If you would like, add cheese or a slice of dill pickle.