Adam Fleischman, the founder of Umami Burger, has been very busy lately. Aside from opening three sizzling-hot burger joints in the last year with another on the way, making final tune-ups on his fleet of roving UB trucks, and spawning a somewhat revolutionary burger renaissance in this town of vegetarians, food-phobics and healthier-than-thou puritans, Adam graciously paused to answer a few questions.
Why would the Beverly Hills Farmgirl be interested in this Messianic meat monger? For two good reasons: first, he is obsessed with umami, that delectable “fifth taste” that drives foodies wild and consumes chefs in its pursuit; and second, anyone who flouts rules with such balls is intriguing to me and—okay—a little sexy.
When I asked how he created the Earth Burger, Adam explained, “I tried to get as much umami in there as I could. Since mushrooms contain mucho umami , that is where I started…[then we] added edamame, which everyone loves to eat.”
What is truly remarkable about the Earth Burger is that it looks uncannily similar to a full-carnage burger, mainly due to the addition of beet juice, and is no less satisfying. Enthroned on a fluffy buttered bun and crowned with roasted tomatoes, butter lettuce and garlic aioli, it makes this veg-head raving ecstatic.
To my surprise, only about 5 percent of all the Umami Burgers sold are the vegetarian ones. But I suspect they have already bred more than a few addicts. When I asked what his idea of a great lunch would be, Adam replied, “I am so obsessed with creating new burgers, that is my favorite lunch.” (But he also loves “to eat sushi, good pizza, food truck tacos, and fancy Cal cuisine like Hatfield’s or Sona.”)
Next time you visit Umami Burger, be sure to say hello. “We are all about knowing the personal tastes of our guests,” says Adam. I’d say he’s got mine nailed.
For locations, menus and more, visit Umami Burger. This recipe is not official, but comes pretty close to Umami’s Earth Burger.
2 tablespoons olive oil, divided
1 small onion, sliced
1 pound assorted mushrooms (I like a combination of cremini, white and shiitake), sliced
1/2 cup white wine or champagne
1/4 cup white miso paste
1/2 teaspoon mushroom base (I use Custom Culinary brand)
1 tablespoon beet juice (from a can of beets), optional
1 cup shelled edamame beans
1 cup homemade bread crumbs
1 tablespoon hoisin sauce or Homemade Hoisin Sauce
4 whole-grain or sprouted-wheat buns
Garlic Aioli or good-quality mayonnaise
4 large butter lettuce leaves
1. Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, stirring occasionally, until browned, about 8 minutes.
2. In a small bowl, whisk together the white wine, miso paste, mushroom base and beet juice. Pour over the mushrooms to deglaze, stirring up the browned bits at the bottom of the pan. Continue to cook until the liquid has almost evaporated.
3. Transfer the mushroom mixture to the bowl of a food processor. Add the edamame and bread crumbs and pulse until chopped well but not pulverized. Transfer the burger mixture to a bowl to refrigerate for at least 30 minutes.
4. Form the mixture into six 1/2-cup patties. Brush the burgers on both sides with the hoisin sauce.
5. Heat a heavy skillet over medium-high heat and add a thin film of oil. Cook the patties until they are well charred on each side, 3-4 minutes per side, being careful when flipping them so they won’t fall apart. Transfer the burgers to serving plates.
6. Brown the buns briefly in the skillet. Place them on the serving plates with the burgers, spread with Garlic Aioli, and arrange the lettuce and patties on top.
Be sure to enter your favorite sandwich in our April cooking contest.
Photo credit: thecattylife.com
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
your article made me finally try this veggie burger. pretty yummy.
Have just returned to Atlanta from a long weekend in LA where my first lunch of the trip was the outstandingly delicious Earth Burger at Umami Valli. I landed in ATL last night in a blind panic, realizing I am now 2000 miles from an Earth Burger. So your post and recipe gives me hope and might save my sanity. I will be making one tonight!