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 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. 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 or the small side of a box grater, finely grate into a paste. 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. If necessary, 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 bowl, combine the pork, 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 a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 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.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

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!