Umami Sliders
While small, these sliders are big on taste thanks to the focus on building umami. Ketchup is already a source of umami, but with the addition of sun-dried tomatoes, it becomes even more umami forward. The hamburger mixture incorporates umami with the addition of Worcestershire sauce, MSG, and dry-cured pepperoni. The sliders are then finished with still more sources of umami–cheddar cheese and parmesan crisps. Together, it makes for a very satisfying slider!
Yield: 16 sliders
Ingredients
Sun-dried tomato ketchup
¼ cup ketchup (65 g)
¼ cup finely chopped sun-dried tomatoes (40 g)
Burger Mix
2 lbs. ground beef
2 teaspoons Worcestershire sauce
½ teaspoon MSG
¾ teaspoon salt
½ teaspoon ground black pepper
3 oz. dry-cured pepperoni, sliced thinly and finely chopped
To finish the sliders
16 small pretzel rolls (or other slider-sized buns)
16 thin slices of ripe tomato
Red onion, thinly sliced
Sun-dried tomato ketchup
8 Cheddar cheese slices, cut in half
3 oz. parmesan crisps (purchased at the store or prepared from recipe below)
Instructions
To make burgers:
- Combine ketchup and sun-dried tomatoes.
- Mix burger ingredients until homogeneous.
- Form into 16 patties.
- Grill or saute burgers until cooked to desired doneness.
- Lightly toast hamburger buns in a hot oven or on a grill.
- Assemble the sliders by first placing a slice of tomato on the bottom bun, followed by red onion, hamburger, cheddar cheese, sun-dried tomato ketchup, and finally broken pieces of parmesan crisps. Finish with the top of the bun.
To make parmesan crisps:
- Finely grate Parmesan cheese.
- Line a baking sheet with a silicone baking mat or parchment.
- Sprinkle a thin layer of cheese such that the entire sheet is covered.
- Bake in a 350˚ F oven until the crisps turn light brown.
- Remove from the oven and let cool. Once cool, they will become very brittle. Break into pieces as needed.
More About Chef Chris
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
