Shiitake Mushroom Burgers with Roasted Sweet Potato

1. Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Halve the buns. Halve the sweet potato lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a bowl, combine the miso paste and mayonnaise; season with salt and pepper to taste.

2. Line a sheet pan with aluminum foil. Place the sweet potato on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on, and transfer to a plate. Set aside in a warm place.

3. While the sweet potato roasts, THOROUGHLY drain the mushrooms (discarding the water) and transfer to a cutting board; finely chop. Transfer to a large bowl. Add the ground beef, garlic, hoisin sauce and white bottom of the scallion; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties.

4. While the sweet potato continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate and set aside in a warm place.

5. Place the buns, cut sides up, on the sheet pan used to roast the sweet potato. Toast in the oven 3 to 4 minutes.

6. Spread a layer of the miso mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties. Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Garnish the sweet potato with the green top of the scallion. Enjoy!