Shiitake & Hoisin Beef Burgers

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, place the mushrooms in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). 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. Halve the buns. In a bowl, whisk together the miso paste and mayonnaise. Taste, then season with salt and pepper if desired.

Drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the beef, chopped mushrooms, hoisin sauce, and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

In a large pan (nonstick, if you have one), heat 1 tablespoon 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.

Working in batches if necessary, 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 as much of the seasoned bok choy as you'd like. Serve the burgers with the roasted potatoes. Enjoy!