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Shiitake & Hoisin Beef Burgers
with Miso Mayo & Bok Choy
35 MIN
2 Servings
From the Test Kitchen
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 delightfully balanced by a simple side of sautéed broccoli, finished with a touch of bright vinegar and crunchy sesame seeds.
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NutritionPER SERVING
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Calories770 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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½ lb Broccoli
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1 clove Garlic
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10 oz Baby Bok Choy
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2 Tbsps Hoisin Sauce
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1 Tbsp Sweet White Miso Paste
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2 Tbsps Mayonnaise
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½ oz Dried Shiitake Mushrooms
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1 Tbsp White Wine Vinegar
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Place the mushrooms in a medium bowl; cover with 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 and mayonnaise. Taste, then season with salt and pepper if desired. Cut off and discard the root ends of the bok choy; thinly slice. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat.
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 softened. Add the vinegar. 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.
3
Form & cook the patties:
Meanwhile, 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 work surface.
* An instant-read thermometer should register 160°F.
4
Toast the buns & serve your dish:
Add the halved 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 on the side. Garnish the broccoli with the sesame seeds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Place the mushrooms in a medium bowl; cover with 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 and mayonnaise. Taste, then season with salt and pepper if desired. Cut off and discard the root ends of the bok choy; thinly slice. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat.
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 softened. Add the vinegar. 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.
3
Form & cook the patties:
Meanwhile, 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 work surface.
* An instant-read thermometer should register 160°F.
4
Toast the buns & serve your dish:
Add the halved 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 on the side. Garnish the broccoli with the sesame seeds. Enjoy!
Tips from Home Chefs