Burgers & Red Cabbage Slaw with Sriracha Mayo & Roasted Sweet Potato

Burgers & Red Cabbage Slaw

with Sriracha Mayo & Roasted Sweet Potato

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

In this recipe, we’re taking the classic burger to new heights with a few special additions. Red cabbage marinated with miso paste delivers a delicious layer of umami (or savory) flavor, while a creamy spread of sriracha and mayonnaise adds the perfect spicy finish. A side of roasted sweet potato wedges—our take on the classic burger companion—balances these zesty ingredients.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the sweet potato crosswise; cut lengthwise into ½-inch-wide wedges.

Make the cabbage slaw:
2 Make the cabbage slaw:

In a medium bowl, combine the cabbage, ginger, white bottoms of the scallions, vinegar and miso paste. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Roast the sweet potato:
3 Roast the sweet potato:

While the cabbage slaw marinates, place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Form & cook the patties:
4 Form & cook the patties:

While the sweet potato roasts, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Rinse and wipe out the pan.

Toast the buns:
5 Toast the buns:

While the sweet potato continues to roast, heat the same, dry pan on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Make the sriracha sauce & plate your dish:
6 Make the sriracha sauce & plate your dish:

While the sweet potato continues to roast, in a bowl, combine the mayonnaise and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Spread a layer of the sriracha mayo onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and some of the cabbage slaw (you will have extra slaw). Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion. Serve with the remaining cabbage slaw on the side. Enjoy!

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Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Halve the sweet potato crosswise; cut lengthwise into ½-inch-wide wedges.

2 Make the cabbage slaw:

In a medium bowl, combine the cabbage, ginger, white bottoms of the scallions, vinegar and miso paste. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the cabbage slaw:
Roast the sweet potato:
3 Roast the sweet potato:

While the cabbage slaw marinates, place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Form & cook the patties:

While the sweet potato roasts, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Rinse and wipe out the pan.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

While the sweet potato continues to roast, heat the same, dry pan on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

6 Make the sriracha sauce & plate your dish:

While the sweet potato continues to roast, in a bowl, combine the mayonnaise and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Spread a layer of the sriracha mayo onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and some of the cabbage slaw (you will have extra slaw). Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion. Serve with the remaining cabbage slaw on the side. Enjoy!

Make the sriracha sauce & plate your dish: