Ingredients

Ingredients

• 10 oz Ground Beef
• 2 Potato Buns
• 4 oz Bok Choy
• 2 Garlic
• 1 Scallion
• 1/2 lb Sweet Potato
• 2 tbsp Mayonnaise
• 2 tsp Sweet White Miso Paste
• 1 tbsp Hoisin Sauce
• 1/4 oz Dried Shiitake Mushrooms

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. In a heatproof bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the sweet potato lengthwise; cut each half into 3 equal-sized wedges. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Cut off and discard the root end 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 salt and pepper to taste.

2

Roast the sweet potato wedges:

Place the sweet potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3

Form the burgers:

Once the sweet potato wedges have roasted for about 10 minutes, thoroughly drain the mushrooms and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, white bottom of the scallion and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers.

4

Cook the burgers:

While the sweet potato wedges continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers and cook 2 to 4 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, leaving any browned bits (or fond) in the pan.

5

Dress the bok choy:

While the burgers cook, place the bok choy in a medium bowl. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.

6

Finish & plate your dish:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Top the toasted bun bottoms with the miso mayonnaise, cooked burgers, dressed bok choy and bun tops. Divide the finished burgers and roasted sweet potato wedges between 2 plates. Garnish the sweet potato wedges with the green top of the scallion. Enjoy!