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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, cut off and discard the root ends of the bok choy; thinly slice crosswise. Place in a bowl; add the sesame oil and season with salt and pepper. Toss to coat. Halve the buns. In a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the hoisin sauce and ketchup.
Once the sweet potatoes have roasted about 10 minutes, place the beef in a medium bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
To the same pan, add the halved buns, cut side down (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, sambal mayo, cooked patties, and dressed bok choy (you may have extra). Serve the burgers with the roasted sweet potatoes and hoisin ketchup on the side. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, cut off and discard the root ends of the bok choy; thinly slice crosswise. Place in a bowl; add the sesame oil and season with salt and pepper. Toss to coat. Halve the buns. In a bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the hoisin sauce and ketchup.
Once the sweet potatoes have roasted about 10 minutes, place the beef in a medium bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
To the same pan, add the halved buns, cut side down (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, sambal mayo, cooked patties, and dressed bok choy (you may have extra). Serve the burgers with the roasted sweet potatoes and hoisin ketchup on the side. Enjoy!
Tips from Home Chefs