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These Asian-inspired burgers get their irresistible umami flavor from chopped shiitake mushrooms (mixed right into the beef) and a miso-mayo spread. Refreshing contrast comes from the crisp ribbons of bok choy we’re pilling on top of the patties.
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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet 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 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a medium bowl, combine the mushrooms and 1 cup of 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 2 teaspoons 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 separate plate.
**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 seasoned bok choy. Serve the burgers with the roasted sweet potatoes. Enjoy!
Tips from Home Chefs