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

Shiitake & Hoisin Beef Burgers

with Miso Mayo & Roasted Sweet Potatoes

40 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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fresh
ingredients
Shiitake & Hoisin Beef Burgers with Miso Mayo & Roasted Sweet Potatoes
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 2 cloves Garlic
  • 1½ lbs Sweet Potatoes
  • 15 oz Baby Bok Choy
  • 2 Tbsps Hoisin Sauce
  • 3 Tbsps Sweet White Miso Paste
  • ½ oz Dried Shiitake Mushrooms
  • ¼ cup Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

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.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

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.

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 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.

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 seasoned bok choy. Serve the burgers with the roasted sweet potatoes. Enjoy! 

Tips from Home Chefs

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Shiitake & Hoisin Beef Burgers

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

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.

2 Prepare the remaining ingredients:

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.

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 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.

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 seasoned bok choy. Serve the burgers with the roasted sweet potatoes. Enjoy! 

Finish & serve your dish:
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