Flagrantly stolen from Blue Apron.
10 oz ground beef
2 buns
2 cloves of garlic
1 scallion
some baby bok choy
1 sweet potato
2 TBSP mayonnaise
2 TBSP sweet white miso paste
1 TBSP hoisin sauce
5 or 6 dried Shiitake mushrooms
optional: Fresh or dried thyme for the sweet potato
The dried mushrooms can be got on the Asian aisle at the Coop.
The white miso paste is a refrigerated thing and keeps well. I get a small tub from the produce section near the smoothies and faux meats.
Preheat oven to 475°
Reconstitute the mushrooms in a bowl of hot water for at least 10 minutes.
Thin slice the scallion and keep white parts separate.
Mince the garlic.
Combine the miso paste + mayo, add salt and pepper to taste (in my opinion it's already salty enough, maybe my miso paste isn't the original kind.)
Rinse/dry and thinly slice the bok choy and put it in a bowl and drizzle with olive oil, salt, and pepper.
Slice the sweet potato into 8 wedges, no need to peel. Lay them out on a sheet pan and drizzle with olive oil and season with salt and pepper, make sure they're well-coated. Arrange them skin-side down and roast for about 25 minutes.
After the sweet potato wedges are loaded into the over, drain and finely chop the mushrooms. Put them in a bowl with the beef, garlic, white scallion bits, hoisin sauce, and a bit of salt and pepper. Mix well and form two burgers.
Heat olive oil in a cast iron pan and cook the burgers to desired doneness. Remove from pan and keep warm.
Toast the buns in the pan drippings (or just toast them normally.) Spread the miso/mayo mix on the buns and add the burgers + bok choy and serve with the sweet potato wedges garnished with the scallions which just fall off so instead put them on the burgers too. Eat the bok choy after it falls out of the burgers.