CHOPPED KITCHEN

Shiitake & Hoisin Beef Burgers

with Miso Mayonnaise & Roasted Sweet Potatoes

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Servings 8-10

These Asian-inspired burgers get their irresistible umami flavor from chopped shiitake mushrooms (mixed right into the beef) and a miso-mayo spread. Piled on top, crisp ribbons of bok choy round out the burgers, served with a side of roasted sweet potato wedges.

Ingredients
  • 4 Potato Buns
  • 2 cloves Garlic
  • 2 Scallions
  • 2 Sweet Potatoes
  • 1⁄2 lb Baby Bok Choy
  • 2 Tbsps Hoisin Sauce
  • 2 Tbsps Sweet White Miso Paste
  • 1⁄2 oz Dried Shiitake Mushrooms
  • 1⁄4 cup Mayonnaise
    • Step Image

    1 Prepare & roast the sweet potatoes:

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    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the sweet potatoes; cut lengthwise into 1-inch 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 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

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    2 Prepare the remaining ingredients:

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    While the sweet potatoes roast, wash and dry the remaining fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes to rehydrate. 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 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; season with salt and pepper to taste.

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    3

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    While the sweet potatoes continue to roast, drain the rehydrated mushrooms. Transfer to a cutting board; finely chop. In a large bowl, combine the chopped mushrooms, ground beef, garlic paste, sliced white bottoms of the scallions, and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form into four 1⁄2-inch- thick patties. Transfer to a plate.