Preheat oven to 450. Cover a small baking sheet with foil (for easy clean up) and toss the sweet potato wedges with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake for 8-10 minutes or until lightly browned and turn over and continue cooking another 4-5 minutes until cooked through and can easily be pierced by the tip of a knife.

Meanwhile, in a small bowl, add mushrooms and cover with hot water and let re-hydrate for 5 minutes. Drain and gently squeeze water out.

In a small bowl, add ground beef, mushrooms, hoisin, garlic, and the whites of the scallions. Gently mix and form 2 patties. Sprinkle salt and pepper on both sides.

In a small skillet over medium high heat, add some olive oil and cook the patties for 4-5 minutes or until lightly browned. Turn and continue cooking until your desired doneness. Remove to plate and cover with foil.

In a small bowl, add shredded bok choy and the greens of the scallions and drizzle some olive oil, sprinkle some salt and pepper and gently toss. Set aside.

In a small bowl, add the mayonnaise and miso paste and mix well. Set aside.

To the hamburger skillet, add the cut side of the hamburger buns and allow to heat through. Cover with a lid for 1-2 minutes to heat the bun. Remove to serving plate and spread miso mayonnaise, add the patty and bok choy and top with bun. Serve with the sweet potato wedges.