Miso-Ponzu Burgers with Sesame Shishitos & Mushrooms

Miso-Ponzu Burgers

with Sesame Shishitos & Mushrooms

30 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

For these umami-rich burgers, you’ll cook rounds of red onion alongside the beef patties until they’re lightly charred, then layer it all on soft buns with a savory-sweet spread of mayonnaise, miso paste, and ponzu sauce. It’s perfectly accompanied by a hearty duo of shishito peppers and cremini mushrooms sautéed in fragrant sesame oil.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Miso-Ponzu Burgers with Sesame Shishitos & Mushrooms
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 4 oz Cremini Mushrooms
  • 3 oz Shishito Peppers
  • 1 Red Onion
  • 1 clove Garlic
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the miso paste, ponzu sauce, and mayonnaise.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or  until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.  

Cook the patties & onion:
3 Cook the patties & onion:

Meanwhile, in a bowl, combine the beef and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion to a work surface. 

* An instant-read thermometer should register 160°F.

Toast the buns & serve your dish:
4 Toast the buns & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso-ponzu mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the cooked vegetables. Garnish the vegetables with the sesame seeds. Enjoy! 

Tips from Home Chefs

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Miso-Ponzu Burgers

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the miso paste, ponzu sauce, and mayonnaise.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the mushroom pieces and pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or  until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.  

Cook the vegetables:
Cook the patties & onion:
3 Cook the patties & onion:

Meanwhile, in a bowl, combine the beef and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion to a work surface. 

* An instant-read thermometer should register 160°F.

4 Toast the buns & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso-ponzu mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the cooked vegetables. Garnish the vegetables with the sesame seeds. Enjoy! 

Toast the buns & serve your dish:
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