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Juicy Beef Burgers & Soy-Miso Mayo

with Yuzu Cabbage Salad

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this recipe, crunchy cabbage dressed with sweet chili sauce and the juice of the yuzu (a unique variety of citrus from East Asia) provides refreshing contrast to our rich beef burgers—layered with crisp bok choy and a savory-sweet spread of mayonnaise and our own soy-miso sauce.

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instructions
Form & cook the patties:
1 Form & cook the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-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 and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate and loosely cover with foil to keep warm. Carefully discard any excess oil from the pan. 

Prepare the ingredients & make the soy-miso mayo:
2 Prepare the ingredients & make the soy-miso mayo:

While the patties cook, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Halve the buns. In a bowl, combine the soy-miso sauce and mayonnaise

Make the slaw:
3 Make the slaw:

In a large bowl, combine the sweet chili sauce and yuzu juice. Add the cabbage and sliced cucumbers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

Toast the buns:
4 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Dress the bok choy & serve your dish:
5 Dress the bok choy & serve your dish:

In a medium bowl, combine the sliced bok choy and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to coat. Assemble the burgers using the toasted buns, soy-miso mayo, cooked patties, and dressed bok choy. Serve the burgers with the slaw on the side. Enjoy!

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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 any time with a week's notice. We can't wait to cook with you!

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Form & cook the patties:
1 Form & cook the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-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 and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any brown bits (or fond) in the pan, transfer to a plate and loosely cover with foil to keep warm. Carefully discard any excess oil from the pan. 

2 Prepare the ingredients & make the soy-miso mayo:

While the patties cook, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice. Halve the buns. In a bowl, combine the soy-miso sauce and mayonnaise

Prepare the ingredients & make the soy-miso mayo:
Make the slaw:
3 Make the slaw:

In a large bowl, combine the sweet chili sauce and yuzu juice. Add the cabbage and sliced cucumbers; season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

4 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns:
Dress the bok choy & serve your dish:
5 Dress the bok choy & serve your dish:

In a medium bowl, combine the sliced bok choy and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to coat. Assemble the burgers using the toasted buns, soy-miso mayo, cooked patties, and dressed bok choy. Serve the burgers with the slaw on the side. Enjoy!