Cheddar-and-Onion Smashed Burgers
At Adam Fleischman's expanding Los Angeles chain, the secret to his burgers is "umami dust," a combination of bonito (dried tuna) flakes, dried kombu (seaweed) and shiitake mushrooms with a pronounced savory Asian flavor. It makes a juicy burger taste even more deeply meaty.Tip: Burger purists handle ground meat as little as possible; over-working the beef can create a tight, meatloaf texture.
