Asian-Style Beef & Shiitake Burgers with Sautéed Broccoli & Carrots

Asian-Style Beef & Shiitake Burgers

with Sautéed Broccoli & Carrots

40 MIN
4 Servings
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From the Test Kitchen

Savory flavors abound in these hearty beef patties thanks to the dried shiitake mushrooms, garlic, and hoisin sauce mixed right inside—layered onto toasted buns alongside crisp bok choy and sweet miso mayo. A side of sesame-sautéed vegetables add even more umami (or savory) flavor to the dish.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. Place in a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the miso paste and mayonnaise. Taste, then season with salt and pepper if desired.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared broccoli and carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired Cover with foil to keep warm. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

While the vegetables cook, drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the beef, hoisin sauce, chopped mushrooms, sliced white bottoms of the scallions, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties, then transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & serve your dish:
4 Toast the buns & serve your dish:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso mayo, cooked patties, and seasoned bok choy. Serve the burgers with the cooked vegetables on the side. Garnish the vegetables with the kombu and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice on an angle. Combine in a bowl. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. Place in a bowl and drizzle with olive oil; season with salt and pepper. Toss to coat. In a separate bowl, whisk together the miso paste and mayonnaise. Taste, then season with salt and pepper if desired.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared broccoli and carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired Cover with foil to keep warm. Wipe out the pan.

Cook the vegetables:
Form & cook the patties:
3 Form & cook the patties:

While the vegetables cook, drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the beef, hoisin sauce, chopped mushrooms, sliced white bottoms of the scallions, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties, then transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Toast the buns & serve your dish:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso mayo, cooked patties, and seasoned bok choy. Serve the burgers with the cooked vegetables on the side. Garnish the vegetables with the kombu and sliced green tops of the scallions. Enjoy!

Toast the buns & serve your dish:
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