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I like to make hamburgers at home. Just a big 1/2 lb. patty on a couple pieces of toast. But I found my hamburgers to be a bit on the bland side. So I looked into it to see what chefs did to make them better. After looking at a bunch of recipes and a Gordon Ramsey video, I tried something different.

The first issue is the ground beef blend. Just straight ground chuck or round is not that great. So I ended up with a simple blend of 2 lbs. of chuck with 1 lb. of sirloin mixed in.

Next, I prespiced the mix with smoked salt, black pepper, onion powder, garlic powder, cayenne, and my own special ingredient; oigatsuo tsuyu soup base. This is a Japanese product you can find at Asian markets. It has a soy sauce-like flavor, but lighter and with a slightly sweet taste. I got it for a Korean recipe and have been experimenting with it since. It is great stuff and adds a nice umami flavor to whatever you add it to. You could use tamari or light soy sauce instead, but trust me; the oigatsuo ...

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Just sat down with Kim Klacik about her appearance on The View this morning which is tearing up the Internet right now...

Therapy cooking this morning. My friend died 5 minutes after we left last night. Bittersweet. I am making his wife a pancake breakfast and bringing it to her this morning. I will be her sounding board, her shoulder to lean on and her personal chef for a while. Thank you everyone for your kind words, love and support. Hugs to you all ❤❤❤

2 hours ago

I share so much more personal stuff on this website than any other. I hope none of you are ax murderers!

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