I took the idea of spraying yakitori with sake, to increase umami, from Chicken and Charcoal and applied it to our burger making. I reduced the amount of cream from our cream burger and used an equal amount of sake and cream. I mixed in salt and formed patties. The burgers browned well and were extremely juicy. The flaw was the raw sake became too much in the finished burger. The alcohol overpowered the meat. Perhaps I would have been better off brushing the cream burgers with sake. Perhaps I can cook out the alcohol in the sake. The first run was delicious and has me wanting to improve and explore the use of sake in meat cookery well beyond the burger.
Years Past
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