Juicy Beef Burgers & Soy-Miso Mayo with Yuzu Cabbage Salad

Juicy Beef Burgers & Soy-Miso Mayo

with Yuzu Cabbage Salad

20 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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!

Browse Steps
1 of 5