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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Cut off and discard any large mizuna stems. Cut off the top and bottom of the green tomato; slice the remaining tomato in half to get to 2 thick rounds. Peel, halve and thinly slice the onion. Halve the sweet potatoes lengthwise. In a small bowl, combine the miso paste, sesame oil and 1 tablespoon of water.
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange, skin sides down, in a single, even layer and roast 28 to 30 minutes, or until tender when pierced with a fork. Transfer to a bowl. Add half the mizuna, half the onion and half the miso dressing; toss to combine and season with salt and pepper to taste.
While the sweet potatoes roast, in a small bowl, combine half the yogurt 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. In a separate medium bowl, combine the remaining yogurt and 2 tablespoons of water; season with salt and pepper to taste.
While the sweet potatoes continue to roast, place the flour and breadcrumbs in 2 separate, medium bowls; season both with salt and pepper. Working 1 at a time, coat both sides of the tomato slices in the flour (shaking off any excess), then dip in the yogurt-water mixture (letting any excess drip off), then coat in the breadcrumbs (pressing firmly to coat). Transfer to a plate.
In a medium pan, heat a thin layer of oil on medium until hot. Add the breaded tomato slices and cook 3 to 4 minutes per side, or until the breadcrumbs are golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil from the pan.
In the pan used to cook the tomatoes, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Spread a layer of the yogurt-sriracha mixture onto the toasted bun tops and bottoms. In a bowl, combine the remaining mizuna and miso dressing; toss to coat. Place a cooked tomato slice onto each toasted bun bottom. Top with the remaining dressed mizuna, some of the remaining onion (you may have extra onion) and a toasted bun top. Divide the finished burgers and dressed sweet potatoes between 2 plates. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Cut off and discard any large mizuna stems. Cut off the top and bottom of the green tomato; slice the remaining tomato in half to get to 2 thick rounds. Peel, halve and thinly slice the onion. Halve the sweet potatoes lengthwise. In a small bowl, combine the miso paste, sesame oil and 1 tablespoon of water.
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange, skin sides down, in a single, even layer and roast 28 to 30 minutes, or until tender when pierced with a fork. Transfer to a bowl. Add half the mizuna, half the onion and half the miso dressing; toss to combine and season with salt and pepper to taste.
While the sweet potatoes roast, in a small bowl, combine half the yogurt 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. In a separate medium bowl, combine the remaining yogurt and 2 tablespoons of water; season with salt and pepper to taste.
While the sweet potatoes continue to roast, place the flour and breadcrumbs in 2 separate, medium bowls; season both with salt and pepper. Working 1 at a time, coat both sides of the tomato slices in the flour (shaking off any excess), then dip in the yogurt-water mixture (letting any excess drip off), then coat in the breadcrumbs (pressing firmly to coat). Transfer to a plate.
In a medium pan, heat a thin layer of oil on medium until hot. Add the breaded tomato slices and cook 3 to 4 minutes per side, or until the breadcrumbs are golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil from the pan.
In the pan used to cook the tomatoes, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down, and toast 2 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Spread a layer of the yogurt-sriracha mixture onto the toasted bun tops and bottoms. In a bowl, combine the remaining mizuna and miso dressing; toss to coat. Place a cooked tomato slice onto each toasted bun bottom. Top with the remaining dressed mizuna, some of the remaining onion (you may have extra onion) and a toasted bun top. Divide the finished burgers and dressed sweet potatoes between 2 plates. Enjoy!
Tips from Home Chefs