- 1 LB Mountaintown Ground Beef
- 2 Potato Buns
- 4 oz Bok Choy
- 2 cloves Garlic
- 1 Scallion
- 2 Tbsps Mayonnaise
- 2 tsps Sweet White Miso Paste
- 1 Tbsp Hoisin Sauce
- 3 oz Shiitake Mushrooms
- 6 tsps Olive Oil for cooking
- Salt & Pepper
- Wash and dry the fresh produce.
- Peel and mince the garlic – place in prep bowl
- Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.– each should be separated in a prep bowl
- Cut off and discard the root end of the bok choy; thinly slice the leaves and stems crosswise. – place in a medium bowl and drizzle 2 tsps of olive oil to coat and season with salt and pepper to taste
- Remove stems then finely chop mushrooms – place in prep bowl
- Halve the buns.
- In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.
Step 1: Combine in a large bowl: Mountaintown Ground Beef, garlic, white bottom of the scallion and hoisin sauce; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick burgers.
Step 2: In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Mountaintown Ground Beef burger patties and cook 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
Step 3: Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. 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 Mountaintown Ground Beef burgers, dressed bok choy and bun tops. Divide the finished burgers between 2 plates. Garnish the plate and Mountaintown Ground Beef burgers with the green top of the scallion.
Step 4: Enjoy your Hoisin, Shiitake Mountaintown Beef Burgers Topped with Miso Mayo!