Nick’s Pick | Beef & Mushroom Burgers
with Miso-Butter Carrot ‘Fries’ & Creamy Slaw
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. 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 reconstituted mushrooms join ground beef, 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:
- 250g 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
63 g
Saturated Fat
17 g
Sodium
2590 mg
Total Carb
75 g
Sugars
23 g
Protein
36 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.
