Mushroom & ORGANIC Beef Burgers
with Miso-Butter Carrot ‘Fries’ & Creamy Slaw
Cooking time
30 minutes
Servings
2/4
Calories
1100 /serving
To boldly go where no burger has gone before, that’s the mission behind this Asian-inspired classic. The patties double down on meaty flavours when ground beef—certified organic, so it’s better for you and the environment—joins reconstituted mushrooms, tweaked with white miso paste and stir-fry sauce. The standard side of potato fries is replaced with oven-roasted carrot sticks coated in delicious miso butter. Slather on a mayo-based sauce spiked with rice vinegar and sweet sesame spices, and tuck creamy-crunchy cabbage into each bun.
We will send you:
- 340g Organic lean ground beef
- 400g Carrots (orange or multicoloured)
- 150g Shredded cabbage
- 7g Dried mushrooms (porcini or shiitake)
- 60ml Mayonnaise
- 30ml Rice vinegar
- 20g White miso paste
- 15ml Stir-fry sauce
- 2 Classic hamburger buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Barley, Eggs, Milk, Oysters, Sesame, Soy, Wheat
You will need:
Small pot (or kettle)
Large pan
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Microwave
Strainer
Total Fat
71 g
Saturated Fat
21 g
Sodium
2620 mg
Total Carb
75 g
Sugars
23 g
Protein
44 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate. Halve the carrots lengthwise (quarter if large). In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add ½ the miso and ⅓ of the spices; stir well.
Make the miso-butter carrot ‘fries’
On a lined sheet pan, toss the carrots with the miso butter and S&P. Roast, flipping halfway, 20 to 25 min., until lightly browned and tender.
Prepare & cook the patties
Meanwhile, drain the rehydrated mushrooms and roughly chop. In a large bowl, combine the beef, rehydrated mushrooms, remaining miso, ¾ of the stir-fry sauce and ½ the remaining spices. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Make the sauce & slaw
Meanwhile, in a medium bowl, combine ½ the vinegar, ½ the mayo, and the remaining stir-fry sauce and spices. In a second medium bowl, combine the cabbage, and remaining mayo and vinegar.
Toast the buns & serve
Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown. Divide the miso-butter carrot ‘fries’ and bun bottoms between your plates. Top each bun bottom with the sauce, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
