Family Meal: Umami Burger with Miso-Marinated Beef

with mushrooms, white cheddar, and Parmesan sweet potato fries

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

A note about serious food allergies

Umami is a distinct flavor profile – aside from sweet, sour, salty, and bitter – that can best be described as savory, incredibly flavorful, and/or indescribably delicious. This dish has umami in spades! We start with a miso-marinated beef burger topped with all the fixings on a toasted brioche bun. It’s paired with Parmesan sweet potato fries for that extra special something.

In Your Box

  • 28 oz. Sweet Potato
  • 1 Red Onion
  • 6 oz. Cremini Mushrooms
  • Info
    1½ oz. Mayonnaise
  • Info
    3 Tbsp. Miso Paste - Gluten-Free
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 20 oz. Ground Beef
  • Info
    1½ oz. Grated Parmesan Cheese
  • Info
    4 Brioche Buns
  • Info
    4 oz. White Cheddar Cheese Slices
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Cut sweet potato into ½" thick fries. Peel and slice red onion into ¼” thick rounds. Cut mushrooms into ¼” slices. Rinsing starch off cut potatoes helps fries crisp up in oven.

  • Step 2 - Bake Fries and Make Aioli

    Bake Fries and Make Aioli

    Place sweet potato fries on prepared baking sheet and toss with 2 Tbsp. olive oil and 1 tsp. salt. Spread into a single layer and bake until browned and tender, 25-30 minutes, turning after 15 minutes. Rest 5 minutes on baking sheet to firm up after cooking. Combine mayonnaise, 2 tsp. miso (reserve remaining for burgers), and sun-dried tomato pesto in a small bowl and set aside.

  • Step 3 - Make the Burgers

    Make the Burgers

    Combine ground beef, remaining miso, half the Parmesan (reserve remaining for fries), 1 tsp. salt, and 1 tsp. pepper in a medium mixing bowl. Form four 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.

  • Step 4 - Toast the Buns

    Toast the Buns

    Heat a large 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 clean).

  • Step 5 - Cook the Burgers and Mushrooms

    Cook the Burgers and Mushrooms

    Return pan to medium-high heat and add 2 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 browning.

  • Step 6 - Plate the Dish

    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.