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Dairy Free

Beef & Shiitake Burgers

with Miso Mayonnaise & Roasted Sweet Potato Wedges

Cooking time

35 minutes

Servings

2/4

Calories

1020 /serving

If you’re a burger lover who also happens to yen for the sweet & savoury umami magic of Asian cuisine, we have engineered the perfect meal for you! We’re infusing our juicy beef patties with shiitake mushrooms, hoisin and scallions. Then we top these beauties with a crave-worthy miso mayonnaise and a crisp bok choy slaw. Tucked into a soft onion roll and served up with oven-roasted sweet potatoes, our Asian-inspired burger is truly… inspired!

We will send you:

  • 285g Ground beef
  • 450g Sweet potatoes
  • 2 Garlic cloves
  • 1 Scallion
  • 170g Baby bok choy
  • 20g White miso paste
  • 30ml Mayonnaise
  • 15ml Hoisin
  • 7g Dried shiitake mushrooms
  • 2 Gourmet onion buns

Contains: Egg, Gluten, Sesame Seeds, Soy, Wheat

You will need:

Medium pan (nonstick if possible)
Strainer
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Oil
Small pot (or kettle)
Medium heatproof bowl
Total Fat
53 g
Saturated Fat
12 g
Sodium
1180 mg
Total Carbs
95 g
Sugars
17 g
Protein
42 g
Fibres
12 g
Preparation
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Roast the sweet potatoes
In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Preheat the oven to 450°F. Cut the sweet potatoes into wedges lengthwise. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil and season with S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, in a medium heatproof bowl, combine the dried shiitake mushrooms and boiling water; let stand for at least 10 minutes. Mince the garlic. Cut off and discard the root ends of the scallion; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems crosswise. Halve the buns. In a bowl, combine the miso paste and mayonnaise; season with pepper to taste.
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Prepare the patties
Thoroughly drain the mushrooms and transfer to a cutting board; finely chop. Transfer the chopped mushrooms to a large bowl and combine with the ground beef, garlic, white bottoms of the scallion and hoisin sauce; season with S&P. Gently mix to combine. Using your hands, form the mixture into patties of equal size.
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Cook the burgers
While the potatoes continue to roast, in a medium pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the patties* and cook, 5 to 7 minutes per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Dress the bok choy
While the burgers cook, in a bowl, combine the bok choy and a drizzle of olive oil; season with S&P to taste. Toss to combine thoroughly.
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Toast the buns & serve
In the reserved pan of fond, heat a drizzle of oil on medium. Add the buns, cut sides down, and toast, 1 to 2 minutes, until lightly browned. Divide the toasted bun bottoms between your plates. Top with the miso mayonnaise, cooked burgers, dressed bok choy and bun tops. Top the roasted sweet potatoes with the green tops of the scallions and serve the remaining bok choy on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.