master

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.

Ethan Mick

with Miso Mayonnaise & Roasted Sweet Potato

Shiitake Mushroom Burgers

Ground Beef

Potato Buns

Garlic

Scallion

Sweet Potato

Mayonnaise

Sweet White Miso Paste

Hoisin Sauce

Dried Shiitake Mushrooms

Ingredients

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.

Prepare the ingredients & make the miso mayonnaise:

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:

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.

Form 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:

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.

Toast the buns:

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!