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Hoisin & Shiitake Burgers

with Miso Mayonnaise & Roasted Sweet Potato Wedges

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re combining some of our favorite Japanese and Chinese ingredients to give these burgers exciting depth of flavor. We’re packing juicy beef with potent, barbecue-like hoisin sauce and shiitake mushrooms. (When dried, shiitakes offer more concentrated umami flavor—all you’ll have to do is soak them in hot water before using them.) Our finishing touches are ribbons of mild bok choy and a savory-sweet condiment of mayonnaise and delicate white miso.

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the sweet potato lengthwise; cut each half into 3 equal-sized wedges. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. Halve the buns. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

Roast the sweet potato wedges:
2 Roast the sweet potato wedges:

Place the sweet potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Form the burgers:
3 Form the burgers:

Once the sweet potato wedges have roasted for about 10 minutes, thoroughly drain the mushrooms and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, white bottom of the scallion and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers.

Cook the burgers:
4 Cook the burgers:

While the sweet potato wedges continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Dress the bok choy:
5 Dress the bok choy:

While the burgers cook, place the bok choy in a medium bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the miso mayonnaise, cooked burgers, dressed bok choy and bun tops. Divide the finished burgers and roasted sweet potato wedges between 2 plates. Garnish the sweet potato wedges with the green top of the scallion. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the sweet potato lengthwise; cut each half into 3 equal-sized wedges. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. Halve the buns. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

2 Roast the sweet potato wedges:

Place the sweet potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato wedges:
Form the burgers:
3 Form the burgers:

Once the sweet potato wedges have roasted for about 10 minutes, thoroughly drain the mushrooms and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, white bottom of the scallion and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers.

4 Cook the burgers:

While the sweet potato wedges continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers and cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Cook the burgers:
Dress the bok choy:
5 Dress the bok choy:

While the burgers cook, place the bok choy in a medium bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

6 Finish & plate your dish:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the miso mayonnaise, cooked burgers, dressed bok choy and bun tops. Divide the finished burgers and roasted sweet potato wedges between 2 plates. Garnish the sweet potato wedges with the green top of the scallion. Enjoy!

Finish & plate your dish: