I don’t know about you, but I love a good burger. And this is the perfect burger when you are craving a rich, meaty burger.
The turmeric and coconut aminos give these burgers an extra depth of meaty flavor, which is called umami.
If you’ve never heard of umami, let me briefly explain it to you. It’s often called the 5th taste (together with sweet, sour, salt, and bitter). That rich and almost earthy taste found in mushrooms, green tea, and tree nuts is umami.
And when you want a rich burger, umami is what you are after!
Tips For Cooking the Perfect Burger
Honestly, it took me years to figure out how to cook the PERFECT burger. They were always either overcooked or undercooked! However, through much trial and error, here are the tips I learned to cook burgers to absolute perfection.
For juicy burgers, select meat that is around 20% fat. Any meat with less than an 80/20 meat-to-fat ratio will make your burgers too dry.
Work the meat as little as possible to combine the seasonings. Overworking the meat will cause it to be tough and keeps the fat from melting before your burger is cooked.
Make your burger patties about 1-inch (2.5 cm) thick. Anything thinner will likely overcook too fast and anything thicker will likely become too charred on the outside before it’s cooked to your liking on the inside.
Cook your burgers using medium-high heat. Whether you are using a skillet or a grill, cooking your burgers on 375 F (190 C) heat is ideal.
Preheat your skillet or grill before placing your burgers on it. You should hear a nice sizzle when the meat touches the pan or grill.
Never press the burgers with a spatula while cooking. This causes the juices to release, which dries out your burgers.
Flip the burgers only once during cooking. For fresh (not frozen) 80/20 ground beef, cook for about 3 minutes per side for medium-rare, 4 minutes per side for medium, and 5 minutes per side for well done.
Use a meat thermometer to know when your burgers are cooked to your liking. The internal temperature ground beef burgers is about 130 – 135 F (55 – 57 C) for medium-rare, 140 – 145 F (60 – 63 C) for medium, 150 – 155 F (65 – 68 C) for medium-well, and 160 – 165 F (71 – 74 C) for well-done.
Let your burger rest. Let it sit for about 5 minutes before digging in to allow all of the juices to redistribute. If you take your first bite too soon, all of the juices will drip out and cause the rest of your burger to be dry.
Additional Burger Toppings
My Umami Burger recipe tastes absolutely delicious on its own, but you can add lettuce, tomato, onion, or any other keto vegetable that you like.
Sauteed onions and mushrooms are a great way to give your burger even more umami flavor.
In a large bowl, mix the ingredients until fully combined. Form the mixture into 4 large patties or 6 smaller patties. (If desired, wrap the patties in foil or plastic wrap and freeze to cook at a later date.)
Mix all of the ingredients in a bowl and season to taste. Knead the mixture for a minute or two with your hands to tenderise the meat.
Heat a grill or skillet to medium-high. Place the patties on the hot grill or skillet and cook for 3 to 5 minutes. Using a large spatula, flip each burger and cook for an additional 3 to 5 minutes until cooked to your liking, about a total time of 6 minutes for medium-rare and 10 minutes for well done. Season with salt and pepper, to taste.
Serve the burgers with a bun or bunless with turmeric dressing, lettuce, tomato, and onion, if desired.
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.