Chef Amir Hajimaleki’s Umami Melt is the District Kitchen + Cocktails on Anderson's entry in the James Beard Foundation's annual contest to "make a blended burger by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger."
Sound good? Sure, but, hold on – listen to this: "Chef Hajimaleki blends oyster mushrooms with Texas Wagyu beef for the patty. Once cooked, the patty is placed on a Hawaiian bistro bun and topped with the chef’s special Japanese Island sauce and pickled bok choy, sliced cucumber, and Delice de Bourgogne cheese from Antonelli’s Cheese Shop."
And, OMG, just loooooooook at that thing.
OK, burger-craving citizen: race you there!
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