Beef & Shiitake Burgers

Preheat the oven to 475°F. Cut the sweet potato into wedges lengthwise. On a lined sheet pan, toss the sweet potato wedges with a drizzle of olive oil and season with S&P. Arrange in a single, even layer and roast in the oven, 24 to 26 minutes, turning over once, until browned and tender when pierced with a fork.

While the potatoes roast, in a heatproof bowl, combine the dried mushrooms and 1 cup of boiling water (double the water for 4 portions); let stand for at least 10 minutes. 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 pepper to taste.

While the potatoes continue to roast, 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 bottom of the scallion and hoisin sauce; season with S&P. Gently mix to combine. Using your hands, form the mixture into equal-sized burger patties.

While the sweet potatoes continue to roast, in a medium pan (nonstick, if possible), heat a drizzle of olive oil on medium-high. Add the burgers and cook, 5 to 7 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.

While the burgers cook, place the bok choy in a medium bowl. Drizzle with olive oil and season with S&P to taste; toss well to combine.

In the reserved pan of fond, heat a drizzle of olive oil on medium. 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 your plates. Garnish the sweet potatoes with the green tops of the scallion. Bon appétit!