Umami Burger

with Parmesan sweet potato wedges

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 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 wedges for that extra special something.

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • Info
    1½ Tbsp. Miso Paste
  • 18 oz. Sweet Potato
  • 4 oz. Cremini Mushrooms
  • 1 Red Onion
  • Info
    1 oz. Mayonnaise
  • Info
    1 Tbsp. Sun-Dried Tomato Pesto
  • 10 oz. Ground Beef
  • Info
    2 Buns
  • Info
    2 oz. White Cheddar Cheese Slices

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1099
  • Carbohydrates
    102g
  • Fat
    56g
  • Protein
    48g
  • Sodium
    1825mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut sweet potato into ½"-thick sticks Cut mushrooms into ¼" slices. Peel onion and slice into ¼" rounds.

  • 2

    Roast Wedges and Make Sauce

    Place sweet potato wedges on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer, and roast in hot oven until browned and tender, 28-33 minutes, flipping once after 15 minutes. Rest 5 minutes on baking sheet to firm up. Garnish with half the Parmesan (reserve remaining for patties). While wedges roast, combine mayonnaise, sun-dried tomato pesto, and 1 tsp. miso (reserve remaining for patties) in a mixing bowl and set aside.

  • 3

    Make the Patties

    Combine ground beef, remaining miso, remaining Parmesan, and a pinch of pepper in another mixing bowl. Form ground beef mixture into two patties, 5" in diameter. Make a small dimple in middle of each patty. This will prevent patties from bulging when cooked.

  • 4

    Toast the Buns

    Place a medium non-stick pan over medium-high heat. Brush cut side of buns with 1 tsp. olive oil. Place buns in hot pan, cut side down, and toast until golden brown, 1-2 minutes. Remove to a plate. Keep pan over medium-high heat.

  • 5

    Cook the Burgers and Mushrooms

    Add 1 tsp. olive oil and burgers to hot pan. Cook on one side until browned, 4-6 minutes. Flip burgers and add mushrooms. Stir mushrooms occasionally until browned and burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes. Burgers may finish before mushrooms. Transfer burgers to a plate and top each with a white cheddar slice. Plate dish as pictured on front of card, topping bun with sauce, onion (to taste), burger, and mushrooms. Bon appétit!

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