Umami hamburgers

Now, generally speaking, I'm not a burger person. I think it comes down to the fact that I hate condiments, and most of the time burgers are slathered with condiments in order to disguise the meat. Now, I love good meat (even though I generally avoid ground beef like the plague, again, because most of the time its filler and has no real meat flavor of its own). So tonight I made my umami burgers, with sweet potato fries. The one condiment worth mentioning that I made was bagna cauda; slathering a burger with a garlic/anchovy/olive oil mixture only heightens the umami even further. Nom nom nom.

• 2 lbs ground beef (pref. grass fed - so much more flavor - I like New Grass Farm)
• 1/4-1/3 cup dry red wine (cabernet, syrah, chianti)
• 2 tbls porcini dust
• 1/2-1 teaspoon pepper
• 1 teaspoon salt
• 3 anchovy fillets, super finely chopped (the closest possible to paste consistency) - makes about a tablespoon

Knead all ingredients together thoroughly. Let sit in fridge about half an hour. Take out, make patties. Heat up grill, throw on until done to your liking. Serve on good buns (onion are nice).