Ingredients:
20 oz. ground beef (enough for 4 burgers)
4 hamburger buns
1 oz dried shiitake mushrooms
2 tbsp. sweet white miso paste
4 tbsp. mayo
4 tbsp. hoisin sauce
20 oz. bok choy, end roots discarded and thinly sliced
1 lb. broccoli, stems removed, cut into small florets
2 garlic cloves; grated into paste
2 tbsp. white wine vinegar
olive oil
Directions:
1. Place mushrooms in a medium bowl and cover with hot water. Set aside to rehydrate at least 10 minutes.
2. In a bowl, whisk miso paste and mayo. Season with salt and pepper.
3. In another bowl, add bok choy and a drizzle of olive oil. Toss to coat.
4. Add a drizzle of olive oil to a medium pan and heat over medium-high. Add broccoli florets in an even layers and cook, without stirring 3 to 4 minutes or until lightly browned.
5. Add 1/2 cup of water; cook another 4 to 5 minutes or until softened. Add white wine vinegar.
6. Cook for another 30 seconds to 1 minute or until liquid has cooked off. Transfer to a bowl and cover to keep warm.
7. Meanwhile, drain the rehydrated mushrooms and finely chop.
8. In a large bowl, combine beef, chopped mushrooms, garlic paste and half of the hoisin sauce. Mix to combine.
9. Form meat into 4 patties. cook in a pan over medium-high heat in an oiled skillet, or use BBQ grill; 4 to 5 minutes per side. Remove from heat.
10. Toast buns in same pan or on grill; 30 seconds to 1 minute, until lightly browned.
11. Assemble burgers; spread miso mayo on toasted buns, add burgers and top with seasoned bok choy. Serve with broccoli on the side.