By Alexandra Shytsman
The sweet, smoky flavor of roasted sweet potatoes infuses these burgers with fall flavor. They’re crisp on the outside, soft on the inside, and a great option for weeknight dinners.
For the burgers:
- 1 large or 2 small sweet potatoes (3/4 pound), cut into 1 inch cubes
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- One 14-ounce can of chickpeas (low sodium, if possible), drained and rinsed
- 2 tablespoons all-purpose or whole-wheat pastry flour
- 1 large garlic clove, roughly chopped
- 1 tablespoon chopped fresh parsley
- Pinch of hot red pepper flakes
For the spicy mayo and assembly:
- 1/4 cup mayonnaise
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon Dijon mustard
- 6 hamburger buns, toasted
- 2 cups arugula
- 1/2 cup crumbled Le Cornilly goat cheese
- Preheat the oven to 400° F.
- Place the sweet potatoes on a baking sheet and drizzle with the 1 tablespoon of the oil, paprika, 1/4 teaspoon, salt, and pepper. Toss to coat evenly. Roast for 20 minutes, tossing once halfway through cooking, until the potatoes are cooked through and lightly golden. Let cool completely.
- Reduce the oven temperature to 375° F.
- Place half of the chickpeas in a food processor and add the cooled sweet potatoes, flour, garlic, parsley, the remaining 1/4 teaspoon salt, and black pepper. Puree until smooth, scraping down the sides as needed (it may take some time to get there). Place the remaining half of the chickpeas in a large bowl and mash them using a fork until they are broken down but still chunky. Scrape the sweet potato mixture into the bowl and stir to combine. Form the mixture into 6 round 1/2-inch-think patties.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Cook the burgers for about 3 minutes, until golden brown on the bottom. Flip and cook the other side until browned. (Be careful not to overcrowd the skillet – you may have to cook the burgers in batches.) Transfer the burgers to a baking sheet and bake for 15 minutes.
- Meanwhile, in a small bowl, stir together the mayonnaise, hot sauce, and mustard.
- To serve, divide the spicy mayo among the burger bun bottoms and top with the burgers, goat cheese, and arugula. Close the burgers with the bun tops and serve immediately.