Target: 6 × 4 inches · landscape

Miso-Shiitake Hoisin Beef Burgers

35 min · 4 burgers

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

Directions

1. Whisk vinegar, sesame oil, honey, and 1/2 tsp salt; toss with cabbage, carrot, scallions, and sesame. Shape four patties; season with rest of salt and pepper.

2. Brown shiitakes in oil until dry. Add garlic, then toss with whisked miso, hoisin, and water until glossy; transfer out.

3. Butter-toast buns. Sear patties in the dry hot skillet, flipping when crusted; cook the center to 160 F.

4. Rest patties 3 minutes. Layer buns with beef, mushrooms, and slaw lifted clear of excess dressing; finish with scallions.

Cook’s note: Cook mushrooms until the pan is dry before adding glaze, then keep them off the buns.