Last week we hiked to Hermit Falls. This scenic 2 1/2 mile adventure through the forested canyons above Monrovia is one of our favorite places in Los Angeles. With majestic views of the San Gabriel Mountains, we walked through emerald fern-lined paths, winding our way through shady oaks, carefully crossing over several running streams before reaching the thirty foot waterfall at the end of the trail. The lush setting felt more like Kauai than Southern California. Here we were, high above the city, away from the noise, trying to work off the massive amounts of apple cider snickerdoodles and chocolate peppermint parfaits that were consumed during the holidays. And in those ancient hills—still sparkling like diamonds from the recent rains—the idea for this magical creation was conceived as we hiked along the babbling creek. We tested it for dinner as soon as we got home, and from the first blissful bite it was clear: they are hands down some of the best burgers we’ve tried.

Why has it taken us so long to try our first sweet potato burger? We have never seen them on a restaurant menu or in the frozen section at the grocery store, and we couldn’t find a recipe in any of our cookbooks. But the idea sounded intriguing, and as we worked up our late afternoon appetites trekking through the wooded wonderland, it was all we could think about until we got home and started cooking. Well, they were beyond expectations, and a deliciously rewarding way to end a pleasant day. Here, sweet potatoes are roasted in the oven until caramelized and bubbly, enhancing their soft creamy texture and rich flavor. Combined with smooth cannellini beans, and seasoned with fresh cilantro, chopped scallions, parmesan cheese and spiced with garlic, ginger, smoked paprika, and cumin, the tanginess from the lime juice and zest also colors this bright orange mixture with lively speckles of jade green. Formed into patties and coated in panko bread crumbs, they are sautéed until deeply browned and delightfully crispy, then topped with an addicting homemade chipotle mayo for a smoky spicy kick. Add the traditional lettuce, tomato, onions, and slices of avocado, and let the sweet potato burger revolution begin.

This recipe is a pleasure to make—and easy too, since all the ingredients for the burgers are stirred together in one bowl. It’s fun to form the patties by hand, and you can make them any size, from oversized giants to mini sliders for a sweet potato party. The chipotle mayo takes less than a minute to whip up, and we highly recommend making extra, since it’s absolutely perfect on everything from sandwiches to our famous spinach bites. We have a recipe for homemade buns here, but store-bought will also work just fine. This is our new go-to recipe for veggie burgers, and if these are the kinds of ideas we come up with while hiking, we might need to hit the trails more often.

Sweet Potato Burgers with Chipotle Mayo
Makes 6 to 8 burgers

For the Burgers
1 tablespoon extra-virgin olive oil
2 medium sweet potatoes (about 1 pound each)
1 (15 oz) can cannellini beans, rinsed and drained
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (12 g) cilantro, chopped
1 scallion, chopped
1/2 ounce (14 g) Parmesan cheese, grated
Grated zest of one lime
1 teaspoon lime juice
1/2 cup (60 g) all-purpose flour
3/4 cup (38 g) panko breadcrumbs, plus more for coating the burgers
Vegetable oil, for sautéing

For the Chipotle Mayo:
1 cup (228 g) mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons chopped chipotle chiles in adobo sauce
1 teaspoon lime juice

For Assembly:
6 to 8 hamburger buns
Sliced avocado
Lettuce
Sliced tomato
Sliced red onion

Preheat the oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat. Drizzle the olive oil over the parchment and set aside.

Slice the sweet potatoes in half lengthwise, then place them cut-side down on the oiled baking sheet. Using a fork, pierce the skins several times, then bake for 30 to 40 minutes, until completely softened and easily pierced with a knife. Let the potatoes rest on the baking sheet for 10 to 15 minutes, until cool enough to handle. Once cool, remove the skins and discard.

Place the cannellini beans in a large mixing bowl and mash until smooth. Then add the cooled sweet potato and stir to combine. Add the egg, garlic powder, paprika, onion powder, ginger, cumin, chili powder, salt, pepper, cilantro, scallion, Parmesan, lime zest, lime juice, flour, and breadcrumbs and stir until evenly blended. Cover the bowl and let the mixture rest for 10 minutes.

While the mixture is resting, make the Chipotle Mayo: In a small bowl, combine the mayonnaise, garlic powder, onion powder, salt, pepper, chipotle chiles, and lime juice and stir until blended. The Chipotle Mayo will keep in the fridge for up to 3 days.

Once the burger mixture is finished resting, place a large heavy skillet over medium heat. When hot, pour in the vegetable oil until it covers the bottom of the pan in a thin layer about 1/8-inch deep.

Place a shallow bowl or plate next to the skillet and fill it with about 1 inch of panko breadcrumbs.

Using your hands, form the burger mixture into patties about 1 inch thick and 4 to 5 inches wide. Place the patties on top of the breadcrumbs carefully, as the patties are still quite soft, then coat all sides of the patties in breadcrumbs. Transfer the patties directly into the hot skillet and sauté for 7 to 10 minutes, until the bottoms are a deep golden brown. Flip the patties and cook for an additional 7 to 10 minutes, until the second side is a deep golden brown.

To serve, lightly toast the hamburger buns, if desired, and spread chipotle mayo on both sides. Top with a sizzling burger and garnish with sliced avocado, lettuce, tomato, and red onion as desired. Enjoy!