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Shiitake Mushroom Burgers

with Miso Mayonnaise & Roasted Sweet Potato

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, the secret to these burgers' spectacular umami (or savory) flavor is dried shiitake mushrooms, which pack even more potency than their fresh counterparts. After rehydrating the mushrooms with a bit of hot water, we're adding them directly to our patties, along with hoisin sauce for a salty-sweet touch. A creamy spread of mayo and miso paste is the perfect complement to the juicy burgers.

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Prepare the ingredients & make the miso mayonnaise:
1 Prepare the ingredients & make the miso mayonnaise:

Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the buns. Halve the sweet potato lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

Roast the sweet potato:
2 Roast the sweet potato:

Line a sheet pan with aluminum foil. Place the sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on, and transfer to a plate. Set aside in a warm place. Carefully discard the foil.

Form the patties:
3 Form the patties:

While the sweet potato roasts, thoroughly drain the mushrooms (discarding the water) and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, hoisin sauce and white bottom of the scallion; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Cook the patties:
4 Cook the patties:

While the sweet potato continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

Toast the buns:
5 Toast the buns:

Place the buns, cut sides up, on the sheet pan used to roast the sweet potato. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

Spread a layer of the miso mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion. Enjoy!

Tips from Home Chefs

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & make the miso mayonnaise:

Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the buns. Halve the sweet potato lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

2 Roast the sweet potato:

Line a sheet pan with aluminum foil. Place the sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on, and transfer to a plate. Set aside in a warm place. Carefully discard the foil.

Roast the sweet potato:
Form the patties:
3 Form the patties:

While the sweet potato roasts, thoroughly drain the mushrooms (discarding the water) and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, hoisin sauce and white bottom of the scallion; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

4 Cook the patties:

While the sweet potato continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

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

Place the buns, cut sides up, on the sheet pan used to roast the sweet potato. Toast in the oven 3 to 4 minutes, or until the edges are lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.

6 Assemble the burgers & plate your dish:

Spread a layer of the miso mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion. Enjoy!

Assemble the burgers & plate your dish: