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Shiitake & Hoisin Beef Burgers

with Miso Mayonnaise & Roasted Sweet Potatoes

Customer Favorite
  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
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A combo of chopped shiitake mushrooms (mixed right into the beef) and a miso-mayo spread give our Asian-inspired burgers their irresistible umami flavor.


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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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 sweet potatoes; cut into 1-inch-thick wedges. Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the miso mayonnaise:

While the sweet potatoes roast, wash and dry the remaining fresh produce. In a heatproof bowl, combine the dried mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; thinly slice. Place in a bowl. Drizzle with olive oil and toss to coat; season with salt and pepper. Halve the buns. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

Form the patties:
3 Form the patties:

While the sweet potatoes continue to roast, drain the rehydrated mushrooms and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, white bottoms of the scallions, and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties.

4 Cook the patties:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Turn off the heat; leaving any browned bits (or fond) in the pan, transfer the cooked patties to a plate.

Cook the patties:
Toast the buns:
5 Toast the buns:

Working in batches if necessary, add the 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 per batch, or until lightly browned. Transfer to a work surface.

6 Serve your dish:

Divide the miso mayonnaise among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and seasoned bok choy. Complete the burgers with the bun tops. Divide the finished burgers and roasted sweet potatoes among 4 dishes. Garnish the sweet potatoes with the green tops of the scallions. Enjoy!

Serve your dish: