Umami Burger with Miso-Marinated Beef

Ingredients

• 1 Red Onion
• 3 oz Cremini Mushrooms
• 1 oz Mayonnaise
• 1 ½ Tbsp. Miso Paste–Gluten-
• Free
• 1 Tbsp. Sun-Dried Tomato Pesto
• 10 oz Ground Beef
• ¾ oz Grated Parmesan Cheese
• 2 Brioche Buns
• 2 oz White Cheddar Cheese Slices
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Adding a dimple to burgers: before cooking keeps them from shrinking and bulging in center. In addition to beef and miso, other foods considered “umami rich” include ripe tomatoes, aged cheese,

2. 2

   Prepare the Ingredients: Cut sweet potato into ½” thick fries. Peel and slice red onion into ¼” thick rounds. Cut mushrooms into

3. 3

   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 for cooking burgers (no need to wipe

4. 4

   Bake Fries and Make Aioli: 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, turning after 15 minutes. Combine mayonnaise, 1 tsp. miso (reserve remaining for burgers), and sun-dried tomato pesto in a small bowl and set aside.

5. 5

   Cook the Burgers and Mushrooms: Return pan 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 145 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

6. 6

   Combine ground beef, remaining miso, half the: Parmesan (reserve remaining for fries), ½ tsp. salt, into two burgers 5” in diameter. Using your fingers, make a small dimple in middle of each burger. This will prevent patties from bulging when cooked and create an evenly flat burger.

7. 7

   Plate the Dish: 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 red onions. Cover with top bun. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. 1 tsp. is added to aioli and remaining is added to is used twice. Half is added to burger mixture and remaining garnishes sweet potato fries. • Raw red onion brings a nice kick to burgers, but add to taste to keep elements the recipe before you start–we promise it will be time