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In this recipe, we’re taking the classic burger to new heights with a few special additions. Red cabbage marinated with miso paste delivers a delicious layer of umami (or savory) flavor, while a creamy spread of sriracha and mayonnaise adds the perfect spicy finish. A side of roasted sweet potato wedges—our take on the classic burger companion—balances these zesty ingredients.

Ethan Mick

with Sriracha Mayo & Roasted Sweet Potato

Burgers & Red Cabbage Slaw

Ground Beef

Potato Buns

Scallion

Sweet Potato

Red Cabbage

Sriracha

Mayonnaise

Rice Vinegar

Sweet White Miso Paste

1-Inch Piece Ginger

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. [Cut out and discard the cabbage core; thinly slice the leaves.](#) [Peel and mince the ginger.](#) [Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.](#) Halve the sweet potato crosswise; cut lengthwise into ½-inch-wide wedges.

Prepare the ingredients:

In a medium bowl, combine the **cabbage**, **ginger**, **white bottoms of the scallions**, **vinegar** and **miso paste**. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the cabbage slaw:

While the cabbage slaw marinates, place the **sweet potato** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the sweet potato:

While the sweet potato roasts, place the **ground** **beef** in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Rinse and wipe out the pan.

Form & cook the patties:

While the sweet potato continues to roast, heat the same, dry pan on medium-high until hot. Add the **buns**, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Toast the buns:

While the sweet potato continues to roast, in a bowl, combine the **mayonnaise** and **as much of the sriracha as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste. Spread a layer of the sriracha mayo onto the cut sides of the **toasted buns**. Top the bun bottoms with the **cooked patties** and some of the **cabbage slaw** (you will have extra slaw). 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**. Serve with the **remaining cabbage slaw** on the side. Enjoy!