Sloppy Kitchen
Jump to recipeMain Course · Burgers

Miso-Shiitake Hoisin Beef Burgers

Seared beef, miso-hoisin shiitakes, and crisp sesame slaw make a savory, tangy burger with a dry toasted bun.
A seared beef burger is layered with glossy shiitake mushrooms and crisp sesame cabbage slaw on a toasted bun.

The burger gets its savory depth from browned shiitakes glazed only after their moisture cooks away. A lightly dressed cabbage slaw adds crunch and acidity to balance the rich beef and sweet-salty sauce.

Brown before glazing

Shiitakes release water as they cook, so give them an even layer and enough time for the skillet to turn dry again. The miso, hoisin, and water then form a thin coating instead of a loose sauce that can soak the bun.

Keep the patties tender

Shape the 80/20 beef with a light touch and stop as soon as each portion holds together. A shallow center dimple helps the patties cook evenly, while a hot skillet builds a crust before the centers reach 160 F.

Sliced shiitake mushrooms brown in a skillet before the miso-hoisin glaze is stirred in.
Shiitake mushrooms brown in the skillet until their released moisture has evaporated.

Dress for crunch

Rice vinegar, sesame oil, and a little honey season the cabbage and carrot without weighing them down. Let the slaw stand while the other components cook, then lift it from the bowl with tongs so excess dressing stays behind.

Layer for a clean bite

A toasted bun gives the burger a crisp surface, and placing the mushrooms on the beef keeps their glaze away from the bread. Add the slaw just before serving so its fresh crunch contrasts with the hot patty.

The burger's cut edge shows a browned patty, glossy shiitakes, crisp sesame slaw, and toasted bun.
A toasted bun holds the seared patty, glossy mushrooms, and crisp sesame slaw in distinct layers.

Miso-Shiitake Hoisin Beef Burgers

4 burgers
35 minutes total

Ingredients

  • •  1 1/2 lb 80/20 ground beef
  • •  1 1/2 tsp kosher salt, divided
  • •  1/2 tsp freshly ground black pepper
  • •  1 tbsp neutral oil
  • •  8 oz shiitake mushrooms, stems removed and caps thinly sliced
  • •  1 garlic clove, finely grated
  • •  1 tbsp white miso
  • •  1 tbsp hoisin sauce
  • •  1 tbsp water
  • •  3 cups thinly sliced green cabbage
  • •  1 medium carrot, coarsely grated
  • •  2 scallions, thinly sliced
  • •  1 tbsp unseasoned rice vinegar
  • •  1 tsp toasted sesame oil
  • •  1 tsp honey
  • •  1 tbsp sesame seeds
  • •  4 soft burger buns
  • •  1 tbsp unsalted butter

Method

  1. Dress the slaw

    Whisk the rice vinegar, sesame oil, honey, and 1/2 tsp kosher salt in a large bowl. Add the cabbage, carrot, half the scallions, and sesame seeds; toss lightly and set aside to soften while you cook.

    Look for: The vegetables are lightly glossy, with no pool of dressing at the bottom of the bowl.

  2. Shape the patties

    Divide the 80/20 beef into four equal portions and gently shape each into a 3/4-inch-thick patty, handling it only enough to hold together. Press a shallow dimple in each center, then season both sides with the remaining 1 tsp salt and the black pepper.

    Look for: The patties hold their shape but remain loose rather than dense, with a shallow center dimple.

  3. Brown the mushrooms

    Heat the neutral oil in a large skillet over medium-high heat. Add the shiitake mushrooms in an even layer and cook, stirring occasionally, until browned and their released moisture has evaporated, 6 to 8 minutes.

    Look for: The skillet is dry again and the mushroom edges are browned rather than wet or stewed.

  4. Glaze and set aside

    Stir the grated garlic into the mushrooms for 30 seconds. Whisk the white miso, hoisin sauce, and water together, pour into the skillet, and toss until the glaze clings in a thin coat; transfer the mushrooms to a plate so the pan is ready for the patties.

    Look for: The glaze looks shiny and clings to the mushrooms without leaving a watery puddle.

  5. Toast the buns

    Reduce the skillet heat to medium and melt the unsalted butter in it. Set the burger buns cut sides down and toast until golden at the edges, then transfer them cut sides up to keep the toasted surfaces crisp.

    Look for: The cut faces are lightly golden and feel dry and crisp rather than saturated with butter.

  6. Sear the burgers

    Heat the dry skillet over medium-high until hot. Cook the patties without crowding for 3 to 4 minutes, until a deep brown crust forms and they release easily; flip and cook another 3 to 4 minutes, checking the center of the thickest patty with an instant-read thermometer and cooking to 160 F.

    Look for: The first side releases without tearing and the thickest patty reaches 160 F in the center.

  7. Rest and assemble

    Rest the cooked patties on a clean plate for 3 minutes. Set one patty on each toasted bottom bun, divide the glazed shiitakes over the patties, and lift the slaw out of its bowl with tongs so excess dressing stays behind.

    Look for: The mushrooms sit on the patty rather than the bun, and the slaw is crisp without dripping.

  8. Finish and serve

    Mound the lightly dressed slaw over the mushrooms, scatter the remaining scallions across the burgers, and close with the toasted top buns. Serve promptly while the patties are hot and the slaw stays crunchy.

    Look for: Each burger has a distinct layer of browned beef, glazed mushrooms, and crisp slaw.