Miso-Shiitake Hoisin Beef Burgers

Seared 80/20 beef burgers pair with glossy miso-hoisin shiitakes and a crisp, lightly dressed sesame slaw on butter-toasted buns.

35 min

4 burgers

A seared beef burger is layered with glossy shiitake mushrooms and crisp sesame cabbage slaw on a toasted bun.

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

Equipment

Large skillet · Instant-read thermometer · Large mixing bowl · Whisk · Tongs

Keep the buns dry

Let mushroom moisture evaporate before glazing, and set the glazed mushrooms directly on the patty.

Serve right away

Lift slaw with tongs so the buns stay crisp and the vinegar sesame dressing does not pool.

Slaw and patties

01. Whisk vinegar, sesame oil, honey, and 1/2 tsp salt; toss lightly with cabbage, carrot, half the scallions, and sesame so the slaw stays crisp.

02. Shape four patties gently without compressing the beef; dimple the centers and season both sides with the remaining salt and pepper.

Glaze the mushrooms

03. Cook shiitakes in oil over medium-high heat until browned and all released moisture has evaporated.

04. Stir in garlic, then add whisked miso, hoisin, and water; toss until the shiny glaze clings and transfer the mushrooms out.

Toast and sear

05. Melt butter in the skillet over medium and toast buns cut sides down until golden, then set cut sides up.

06. Sear patties in the hot dry skillet for 3 to 4 minutes per side, until the thickest center reaches 160 F.

Assemble and serve

07. Rest beef 3 minutes, then place each patty on a toasted bottom bun and top with mushrooms; lift slaw with tongs to leave extra dressing behind.

08. Add slaw and the remaining scallions, close with toasted tops, and serve while the slaw is still crunchy.