Shiitake Thai Burgers
Servings : 4
Ingredients
- 1/2 oz dried shiitake mushrooms
- 1 lb ground beef 90% lean or leaner
- 4 each 100% whole grain hamburger buns
- 1 tsp bottled minced garlic
- 2 green onion
- 1/2 head baby bok choy or bok choy
- 2 Tbsp miso paste
- 1/4 cup mayonnaise no sugar listed in ingredients, such as Hak's®
- 1 Tbsp Bragg Liquid Aminos or Coconut Aminos
- 1/2 Tbsp natural peanut butter no sugar listed in ingredients
- 1 tsp honey
- 1/2 tsp white wine vinegar
- 1 1/2 tsp sesame oil divided
- 5 drops hot sauce
- pepper to taste
Instructions
- Combine mushrooms and 1 cup hot water. Let stand. Slice green onions and separate the whites from the greens. Set aside. Remove the stem from the bok choy. Rinse and thinly slice the bok choy; place in a bowl. Drizzle with 1 tsp sesame oil. Sprinkle with salt and pepper to taste. Set aside. Combine miso paste and mayonnaise. Set aside.
- Drain mushrooms. Finely chop. Combine chopped mushrooms, beef, garlic, whites of green onions, bragg, peanut butter, honey, white wine vinegar, remaining sesame oil, and hot sauce. Form into 4 patties. Add 2 teaspoons olive oil to a large skillet. Heat until hot. Add patties. Cook 4 minutes per side. Remove to a plate. In same pan, toast the buns, cut sides down, for 1-2 minutes or until just a little toasty. Build the burgers with a bun bottom, patty, bok choy, and miso mixture, followed by a bun top.
Notes
For gluten free, omit buns or use whole grain gluten free buns if available.