Krabby Patty

Ingredients

• 100 g Beef (short rib) (cut into 1‑inch cubes)
• 100 g Beef (chuck) (cut into 1‑inch cubes)
• 100 g Beef (ground) (cut into 1‑inch cubes)
• 1 tsp Salt
• 1 tsp Black pepper (freshly ground)
• 1 tsp Monosodium glutamate (MSG) (optional but recommended)
• 2 tbsp Vegetable oil (for high‑heat sear)
• 1 leaf Iceberg lettuce (large leaf, washed)
• 1 slice American cheese (full‑fat)
• 1 medium Vidalia onion (thinly sliced)
• 1 medium Tomato (sliced)
• 4 slices Pickles (dill, thin)
• 2 tbsp Ketchup
• 1 tsp Yellow mustard
• 1 tbsp Bonito flakes (shaved dried fish)
• 1 tbsp Dried shiitake mushrooms (ground)
• 1/2 tsp Dried kombu (finely chopped)
• 1 piece Anchovy fillet (finely minced)
• 1/4 cup Sun‑dried tomatoes (packed in oil, drained)
• 1/2 cup Parmesan cheese (freshly grated)
• 1 tbsp Olive oil (for oven‑drying tomatoes)
• pinch Kosher salt (for oven‑drying tomatoes)
• 1 tsp Yellow miso paste (for miso‑mustard)
• 2 pieces Burger buns (sesame seed) (soft, toasted lightly)

Instructions

1. Cube the meat

   Trim any excess fat from the short rib, chuck, and ground beef, then cut each into roughly 1‑inch cubes.

   Time: PT5M

2. Freeze meat and processor blade

   Place the meat cubes and the food‑processor blade in the freezer for about 15 minutes to firm them up.

   Time: PT15M

3. Pulse into coarse grind

   Remove meat from freezer, add to the food processor and pulse in short bursts until the texture resembles coarse sand – not a paste.

   Time: PT5M

4. Form and season patties

   Divide the ground mixture into two equal portions, shape each into a 1‑inch thick patty, then season both sides with ½ tsp salt, ½ tsp pepper, and ½ tsp MSG.

   Time: PT5M

5. Make umami powder

   Combine bonito flakes, dried shiitake, kombu, and the anchovy fillet in the spice grinder; grind until a fine, snow‑white dust forms.

   Time: PT5M

6. Oven‑dry tomatoes

   Slice the fresh tomato thinly, drizzle with 1 tbsp olive oil, sprinkle with a pinch of kosher salt, arrange on a Silpat‑lined baking sheet, and bake at 200°F (93°C) for about 1 hour 30 minutes, or until leathery.

   Time: PT1H30M

   Temperature: 200°F

7. Sun‑dried tomato ketchup

   Blend the oven‑dried tomatoes with 2 tbsp ketchup and a drizzle of olive oil until smooth; set aside.

   Time: PT5M

8. Miso‑mustard

   Stir together 1 tsp yellow mustard and 1 tsp yellow miso paste until uniform.

   Time: PT2M

9. Parmesan cheese crisps

   Spread grated Parmesan in a thin layer on a parchment‑lined baking sheet and bake at 350°F (177°C) for 15 minutes, or until golden and crisp.

   Time: PT15M

   Temperature: 350°F

10. Caramelize onions

    Heat 1 tbsp vegetable oil in the cast‑iron skillet over medium heat, add the sliced Vidalia onion, and cook, stirring occasionally, for about 10 minutes until deep amber and sweet.

    Time: PT10M

    Temperature: medium

11. Sear the patties

    Increase skillet heat to high, add remaining oil, and sear each patty 4 minutes per side for a nice crust. Remove from heat and immediately sprinkle the umami powder over both sides.

    Time: PT8M

    Temperature: high

12. Assemble the burger

    On the bottom bun, layer lettuce, the seared patty, a slice of American cheese, caramelized onions, a piece of oven‑dried tomato, a dollop of miso‑mustard, a spoonful of sun‑dried tomato ketchup, a parmesan crisp, pickles, and the top bun. Press gently and slice in half to reveal the cross‑section.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef (short rib): beef short rib
• Instead of Beef (chuck): beef chuck
• Instead of Beef (ground): ground beef
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Iceberg lettuce: Romaine lettuce
• Instead of American cheese: cheddar, American cheese product
• Instead of Vidalia onion: yellow onion
• Instead of Tomato: beefsteak tomato
• Instead of Pickles: gherkin
• Instead of Bonito flakes: dried fish flakes
• Instead of Dried shiitake mushrooms: dried porcini
• Instead of Dried kombu: dried kelp
• Instead of Anchovy fillet: anchovy paste (1 tsp)
• Instead of Sun‑dried tomatoes: roasted red peppers
• Instead of Parmesan cheese: Pecorino Romano
• Instead of Olive oil: vegetable oil
• Instead of Kosher salt: sea salt
• Instead of Yellow miso paste: white miso
• Instead of Burger buns (sesame seed): any hamburger bun

Equipment Needed

• Cast‑iron skillet
• Oven
• Baking sheet
• Silicone baking mat (Silpat)
• Food processor
• Spice grinder
• Chef’s knife
• Cutting board
• Mixing bowl
• Spatula
• Tongs
• Plate for resting

Critical Steps — Do Not Skip

• Season the patty with MSG before cooking
• Do not over‑process the meat in the food processor
• Freeze meat and blade before pulsing to keep texture firm
• Add umami powder after removing the patty from heat to avoid smoke
• Watch the parmesan crisps closely to prevent burning

Chef Tips from the Video

• Cold meat yields a juicier burger – keep everything on ice until ready to sear
• Press a small dent in the center of each patty to prevent puffing
• Finish the burger with a quick press of the top bun to meld flavors without crushing the patty

Troubleshooting

Storage

Refrigerator: Patty leftovers, umami powder, miso‑mustard, and ketchup can be stored in airtight containers for up to 3 days.

Freezer: Extra raw meat cubes can be frozen up to 3 months; assembled burgers can be frozen wrapped tightly for up to 1 month.

Room temperature: Parmesan crisps stay crisp for 2‑3 days in a sealed jar.

Make-Ahead Tips

• Grind the umami powder and store in a sealed jar
• Prepare sun‑dried tomato ketchup and miso‑mustard up to 2 days ahead
• Bake parmesan crisps and keep in an airtight container
• Freeze the meat cubes and processor blade together for quick future batches