Categories: Meals
Ingredients
- 14 oz. Sweet Potato
- 3 oz. Cremini Mushrooms
- 1 Red Onion
- 1 oz. Mayonnaise
- 1 Tbsp. Sun-Dried Tomato Pesto
- 11/2 Tbsp. Miso Paste
- 10 oz. Ground Beef
- 1 oz. Grated Parmesan
- 2 Brioche Buns
- 2 oz. White Cheddar Cheese Slices
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut sweet potato into ½"-thick fries. Cut mushrooms into ¼" slices. Peel onion and slice into ¼" rounds.
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Place sweet potato fries on prepared baking sheet and toss with 1 Tbsp. olive oil and ½ tsp. salt. Spread into a single layer and bake until browned and tender, 25-30 minutes, flipping once after 15 minutes. Rest 5 minutes on baking sheet to firm up after cooking. Combine mayonnaise, sun-dried tomato pesto, and 1 tsp. miso (reserve remaining for patties) in a small mixing bowl and set aside.
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Combine ground beef, remaining miso, half the Parmesan (reserve remaining for fries), ½ tsp. salt, and ½ tsp. pepper in a medium mixing bowl. Form into two patties 5" in diameter. Make a small dimple in middle of each burger. This will prevent patties from bulging when cooked.
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Heat a medium non-stick pan over medium-high heat. Brush cut side of buns with 1 Tbsp. olive oil and toast, cut side down, until golden brown, 1-2 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook burgers to medium-high heat and add 1 tsp. olive oil and burgers to hot pan. Cook on first side until brown, 3-4 minutes. Flip burgers and add mushrooms. Cook until mushrooms are brown and burgers reach a minimum internal temperature of 160 degrees, 4-5 minutes. Transfer burgers to a plate and top with sliced white cheddar. Depending on how well you like your burgers done, you may end up removing them before mushrooms have finished browning.
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Arrange sweet potato fries on plate and garnish with remaining Parmesan. Place a bottom bun on plate and top with tomato-miso aioli, burger, mushrooms, and onion (to taste). Cover with top bun.