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 fries for that extra special something.
Cut sweet potato into ½"-thick fries.
Cut mushrooms into ¼" slices.
Peel onion and slice into ¼" rounds.
Roast Fries and Make Aioli
Place sweet potato fries on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer, and roast 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 fries roast, combine mayonnaise, sun-dried tomato pesto, and 1 tsp. miso (reserve remaining for patties) in a mixing bowl and set aside.
Make the Patties
Combine ground beef, remaining miso, remaining Parmesan, and a pinch of pepper in another 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.
Toast the Buns
Place a medium non-stick pan over medium-high heat.
Brush cut side of buns with 2 tsp. olive oil and toast, cut side down, until golden brown, 1-2 minutes.
Reserve pan; no need to wipe clean.
Cook the Burgers and Mushrooms
Return pan used to toast buns to medium-high heat. Add 1 tsp. olive oil and burgers to hot pan.
Cook on one 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. Burgers may finish before mushrooms are done browning.
Transfer burgers to a plate and top with sliced white cheddar.
Plate dish as pictured on front of card. Bon appétit!