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

Asian-Style Beef & Shiitake Burgers

with Sautéed Broccoli & Carrots

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
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:
Browse Steps
1 of 4