Hoisin & Shiitake Burgers with Miso Mayonnaise & Roasted Sweet Potato Wedges

Hoisin & Shiitake Burgers

with Miso Mayonnaise & Roasted Sweet Potato Wedges

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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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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!

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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: