Umami Mushroom Burger with Bacon Jam certainly is! This lean umami-rich burger patty pairs perfectly with the slightly sweet, smoky, tangy flavor of the bacon jam. Make a big batch, and use the leftovers on another batch of burgers, on breakfast biscuits, or just eat it with a spoon!
Fry bacon until crisp. Drain on paper towels. Remove all but a teaspoon of bacon fat.
Cook the onion and garlic until soft but not browned.
Add the sherry and coffee. Cook until reduced by about 1/3.
Add remaining ingredients. Simmer about 10 minutes to allow flavors to combine. Add crumbled bacon back in, and set aside.
Add mushrooms to the bowl of a processor. Pulse several times until finely minced. Scrape into a mixing bowl.
Add beef (or other ground meat), furikake, salt and pepper.
Combine well. Don't be afraid to use your hands!
Form 4 to 6 patties. Grill.
Brush the cut side of hamburger rolls with butter or olive oil.
When you flip the burgers, add the rolls to the grill. Watch them carefully. You want grill marks, but don't burn them!
Place one patty on a roll. Top with a handful of arugula, a slice of tomato, and a scoop of bacon jam.
Substitute any good quality red chile powder, keeping in mind the heat level. I use a medium NM red chile powder, and we love a bit of heat. Adjust as per your preference.
I save the mushroom "bits" (stems) for making Roasted Mushroom Stock.
Store remaining bacon jam in the refrigerator for another batch of burgers or for toast or biscuits. It'll be fine for about a week. Ours never lasts that long!
Furikake (Japanese rice seasoning) boosts the umami flavor of the meat, but is totally optional.