Umami Burger

Make burger sauce. In a small bowl combine sundried tomato pesto, 1/2 teaspoon of miso paste and mayonnaise stirring until creamy and combined. Set aside or refrigerate until ready to use.

In a medium bowl add ground beef and 1 teaspoon of miso paste. With your hands, stir until just combined.

Form ground beef into 1/4-pound patties. Make an indention in the middle of the patty to help the meat to not puff up during cooking. Make the patties slightly larger than your buns so that when they shrink during cooking, your meat to bread ratio will still be perfect!

In a large pan add 1 tablespoon of olive oil on medium heat. Sauté mushrooms until softened and set aside.

Preheat whatever device you are using to cook on, whether its griddle, pan or grill. Today I am using a griddle. Heat on medium high heat, then add non-stick cooking spray so the burgers don't stick. Add the burgers cooking for a few minutes without flipping them so that they get that yummy crust. Cook burger until they reach an internal temperature of 160 degrees F.

Just before the burgers are done, add cheese to the burgers cooking until just melted. Butter buns and place them face down on the device you are using. Toast until golden brown.

Assemble burgers. Add the burger to the bottom bun then a generous spoonful of mushrooms, spread burger sauce on the top bun and enjoy!