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Shiitake & Hoisin Beef Burgers
with Miso Mayonnaise & Roasted Sweet Potatoes
40 MIN
4 Servings
From the Test Kitchen
These beef burgers get Asian flair from umami-rich ingredients like hoisin sauce and dried shiitake mushrooms mixed directly into the patties. A spread of creamy mayo mixed with white miso paste on the toasted buns adds another burst of savory flavor in each bite.
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NutritionPER SERVING
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Calories810 Cals (est.)
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instructions
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 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, in a medium bowl, combine the mushrooms and 1 cup of hot water. Let stand at least 10 minutes to rehydrate. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end 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, combine the miso paste and mayonnaise. Taste, then season with salt and pepper if desired.
3
Form the patties:
While the sweet potatoes continue to roast, drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the beef, chopped mushrooms, sliced white bottoms of the scallions, hoisin sauce, and as much of the garlic paste as you’d like. 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 and 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 plate.
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, or until lightly browned. Transfer to a work surface.
6
Finish & serve your dish:
Assemble the burgers using the toasted buns, miso mayonnaise, cooked patties, and seasoned bok choy. Serve the burgers with the roasted sweet potatoes. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!
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 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, in a medium bowl, combine the mushrooms and 1 cup of hot water. Let stand at least 10 minutes to rehydrate. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end 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, combine the miso paste and mayonnaise. Taste, then season with salt and pepper if desired.
3
Form the patties:
While the sweet potatoes continue to roast, drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the beef, chopped mushrooms, sliced white bottoms of the scallions, hoisin sauce, and as much of the garlic paste as you’d like. 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 and 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 plate.
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, or until lightly browned. Transfer to a work surface.
6
Finish & serve your dish:
Assemble the burgers using the toasted buns, miso mayonnaise, cooked patties, and seasoned bok choy. Serve the burgers with the roasted sweet potatoes. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!
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