Shiitake & Hoisin Beef Burgers with Miso Mayo & Roasted Purple Potatoes

Shiitake & Hoisin Beef Burgers

with Miso Mayo & Roasted Purple Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re giving these burgers layers of Japanese-inspired, 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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shiitake & Hoisin Beef Burgers with Miso Mayo & Roasted Purple Potatoes
Title
  • 18 oz Ground Beef
  • 4 Potato Buns
  • 2 cloves Garlic
  • 1¼ lbs Purple Potatoes
  • 15 oz Baby Bok Choy
  • 2 Tbsps Hoisin Sauce
  • 3 Tbsps Sweet White Miso Paste
  • ½ oz Dried Shiitake Mushrooms
  • ¼ cup Mayonnaise
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

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.

Form the patties
3 Form the patties

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.

Cook the patties
4 Cook the patties

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.

Toast the buns
5 Toast the buns

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. 

Finish & serve your dish
6 Finish & serve your dish

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! 

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

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.

2 Prepare the remaining ingredients

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.

Prepare the remaining ingredients
Form the patties
3 Form the patties

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.

4 Cook the patties

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.

Cook the patties
Toast the buns
5 Toast the buns

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. 

6 Finish & serve your dish

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! 

Finish & serve your dish
Browse Steps
1 of 6