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Miso-Ponzu Burgers
with Sesame Shishitos & Mushrooms
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Potato Buns
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4 oz Cremini Mushrooms
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3 oz Shishito Peppers
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1 Red Onion
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1 clove Garlic
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1 Tbsp Sweet White Miso Paste
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1 Tbsp Sesame Oil
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2 Tbsps Mayonnaise
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1 Tbsp Vegetarian Ponzu Sauce
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1 tsp Black & White Sesame Seeds
step-by-step
instructions
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.
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!
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.
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!
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