For our Memorial Day dinner, we tried to recreate our favorite super savory Umami Burger portobello burger at home.
Look familiar? We started with slow-roasted tomatoes.
I made umami ketchup and had to cool it quickly in an ice bath so we could eat.
Marinated portobello caps ready for the grill.
Charred corn means summer!
Baked sweet potato “fries” with sea salt and paprika
The classic Umami Burger calls for caramelized onions, roasted tomato, homemade ketchup and a parmesan crisp stacked between a buttered and grilled brioche bun. We had it all except for the Parmesan crisp- I could not find my silpat! Any chance I loaned it to someone out there? We shaved thin slices of Parm onto our mushrooms and, sadly, it was not the same without the nutty, toasted crunch. Next time!
The best part? A tie between the ketchup and the tomatoes. Try both this summer-they work with any barbecue menu.
What did you have yesterday?