Shiitake & Hoisin Beef Burgers with Miso Mayo & Bok Choy
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Shiitake & Hoisin Beef Burgers

with Miso Mayo & Bok Choy

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
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We’re giving these Asian-style burgers layers of umami (or savory) flavor in two ways: we’re mixing bites of earthy shiitake mushrooms into the juicy beef patties, then serving them atop a savory spread of sweet white miso and mayo. They’re balanced by a simple side of sautéed broccoli, finished with just a touch of vinegar for brightness.

We’re giving these Asian-style burgers layers of umami (or savory) flavor in two ways: we’re mixing bites of earthy shiitake mushrooms into the juicy beef patties, then serving them atop a savory spread of sweet white miso and mayo. They’re balanced by a simple side of sautéed broccoli, finished with just a touch of vinegar for brightness.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. In a bowl, whisk together the miso paste, mayonnaise, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. Cut off and discard the root end of the bok choy; thinly slice the stems and leaves crosswise. Place in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to combine. 

Cook the broccoli:
2 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

While the broccoli cooks, drain the rehydrated mushrooms. Transfer to a cutting board, then finely chop. In a large bowl, combine the beef, chopped mushrooms, garlic paste, and half the hoisin sauce (you will have extra); season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties, then transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

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

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso mayo, cooked patties, and seasoned bok choy (you may have extra). Serve the burgers with the cooked broccoli. Garnish the broccoli with the sesame seeds. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium bowl, combine the mushrooms and 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. In a bowl, whisk together the miso paste, mayonnaise, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. Cut off and discard the root end of the bok choy; thinly slice the stems and leaves crosswise. Place in a bowl. Drizzle with olive oil; season with salt and pepper. Toss to combine. 

2 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the broccoli:
Form & cook the patties:
3 Form & cook the patties:

While the broccoli cooks, drain the rehydrated mushrooms. Transfer to a cutting board, then finely chop. In a large bowl, combine the beef, chopped mushrooms, garlic paste, and half the hoisin sauce (you will have extra); season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties, then transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, miso mayo, cooked patties, and seasoned bok choy (you may have extra). Serve the burgers with the cooked broccoli. Garnish the broccoli with the sesame seeds. Enjoy! 

Toast the buns & serve your dish: