Sweet Potato Bun Chicken Burgers with Avocado and Arugula

Name: Sweet Potato Bun Chicken Burgers with Avocado and Arugula
Prep time: 29 min
Cook time: 28 min
Total time: 57 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large (about 12 oz each) (680 g) large sweet potatoes, scrubbed, unpeeled, ends trimmed, cut crosswise into ½-inch (1.25 cm) thick rounds (you need 8 even rounds); 1½ tbsp (22 ml) olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 lb (454 g) ground chicken, cold; thigh or 93% lean works best; ⅓ cup (20 g) panko breadcrumbs; 1 large (50 g) large egg, lightly beaten; 2 cloves (6 g) garlic, finely minced; 2 medium (30 g) scallions, white and green parts thinly sliced; 1 tsp (2½ g) smoked paprika; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (5 ml) olive oil, for brushing the patties; 2 medium (300 g) ripe avocados, halved, pitted, flesh scooped out (yields about 1 cup / 200 g flesh); 1 tbsp (15 ml) fresh lime juice; ¼ tsp (1½ g) kosher salt; 2 cups, loosely packed (40 g) baby arugula, washed and dried; 1 medium (150 g) ripe tomato, cut into 4 thin slices (optional)

From the MyKitchenBank Kitchen

Juicy oven-roasted chicken patties are sandwiched between caramelized sweet potato rounds instead of bread, then piled with creamy lime-mashed avocado and peppery arugula. It's a gluten-free-friendly, one-oven dinner made on two sheet pans.

Prep: 29 min
Cook: 28 min
Wait: 5 min
Total: 1 hr 2 min
Makes: 4 burgers (8 sweet potato "buns")

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Ingredients

4 servings

For the sweet potato buns
2 large (about 12 oz each) (680 g) large sweet potatoes, scrubbed, unpeeled, ends trimmed, cut crosswise into ½-inch (1.25 cm) thick rounds (you need 8 even rounds)
1½ tbsp (22 ml) olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For the chicken patties
1 lb (454 g) ground chicken, cold; thigh or 93% lean works best
⅓ cup (20 g) panko breadcrumbs
1 large (50 g) large egg, lightly beaten
2 cloves (6 g) garlic, finely minced
2 medium (30 g) scallions, white and green parts thinly sliced
1 tsp (2.5 g) smoked paprika
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tsp (5 ml) olive oil, for brushing the patties
For the toppings
2 medium (300 g) ripe avocados, halved, pitted, flesh scooped out (yields about 1 cup / 200 g flesh)
1 tbsp (15 ml) fresh lime juice
¼ tsp (1.5 g) kosher salt
2 cups, loosely packed (40 g) baby arugula, washed and dried
1 medium (150 g) ripe tomato, cut into 4 thin slices (optional)

Equipment (7)

2 rimmed baking sheets, 18×13-inch (46×33 cm)
Parchment paper
Sharp chef's knife and cutting board
Large mixing bowl
Instant-read thermometer
Small bowl and fork for mashing avocado
Spatula or thin metal turner

Steps

Before you start

Choose wide, evenly shaped sweet potatoes about 3 inches (7.5 cm) across and 6–7 inches (15–18 cm) long so the rounds are bun-sized.
Preheat the oven to 425°F (220°C) with racks in the upper-middle and lower-middle positions while you prep.
Ground chicken is sticky: keep a small bowl of water nearby to wet your hands when shaping patties.
Use an instant-read thermometer. Chicken patties must reach 165°F (74°C) in the center.
Panko makes the patties tender; if you use gluten-free panko, the burgers are gluten-free.

1
Heat oven, line pansOven 425°F / 220°C
- Position racks in the upper-middle and lower-middle of the oven and preheat to 425°F (220°C).
- Line both baking sheets with parchment paper.
- Do this while you prep so the oven is hot when you need it.
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Ready when: Oven reads 425°F (220°C) before the pans go in.
Tip: Parchment prevents the sweet potato sugars from sticking and burning onto the pan.
2
Slice sweet potato buns
- Cut the ends off each sweet potato and discard or save for another use.
- Cut each potato crosswise into ½-inch (1.25 cm) rounds.
- Choose the 8 widest, most even rounds (about 4 per potato) for the buns.
- Roast any smaller leftover slices alongside as a snack.
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Ready when: Rounds are uniform, about ½ inch thick, so they cook at the same rate.
Tip: Slices thinner than ½ inch turn limp and tear when you build the burgers.
3
Season the rounds
- Place the 8 rounds on one lined baking sheet in a single layer, not touching.
- Drizzle with 1½ tbsp olive oil, then rub both sides of each round to coat.
- Sprinkle with ½ tsp salt and ¼ tsp pepper.
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Ready when: Every round has a light, even sheen of oil on both sides.
4
Mix chicken mixture
- In a large bowl, combine the ground chicken, panko, beaten egg, garlic, scallions, smoked paprika, 1 tsp salt, and ½ tsp pepper.
- Mix gently with your hands for about 30 seconds, just until the seasonings are evenly distributed.
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Ready when: Mixture looks uniform with no dry pockets of panko; it will be soft and sticky.
Tip: Overmixing makes dense, rubbery patties, so stop as soon as it comes together.
5
Shape the patties
- Wet your hands, then divide the mixture into 4 equal portions (about 4 oz / 113 g each).
- Shape each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, slightly wider than the sweet potato rounds since they shrink.
- Press a shallow thumbprint into the center of each.
- Place on the second lined baking sheet and brush the tops with 1 tsp olive oil.
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Ready when: Four even patties with smooth edges and a slight dimple in the center.
Tip: The thumbprint keeps patties from puffing into domes as they cook.
6
Roast sweet potatoes firstOven 425°F / 220°C
- Slide the sweet potato sheet onto the upper-middle rack at 425°F (220°C) and roast for 12 minutes.
- Sweet potatoes need a head start because they take longer than the patties.
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Ready when: Undersides are golden brown at the edges when lifted with a spatula.
7
Flip and add pattiesOven 425°F / 220°C
- Remove the sweet potato sheet, flip each round with a spatula, and return it to the upper-middle rack.
- Put the patty sheet on the lower-middle rack.
- Roast both for 16 minutes at 425°F (220°C), until the sweet potatoes are tender and caramelized and the patties are cooked through.
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Ready when: A fork slides easily into a sweet potato round; patties are browned on top and read 165°F (74°C) in the center.
Tip: If the sweet potatoes darken too quickly, swap the pan positions for the last 3 minutes.
8
Mash the avocado
- While everything roasts, mash the avocado flesh in a small bowl with the lime juice and ¼ tsp salt using a fork.
- Leave it slightly chunky.
- Cut the tomato into 4 thin slices if using.
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Ready when: Avocado is creamy with a few small chunks and tastes bright and lightly salty.
Tip: The lime juice slows browning; mash just before roasting ends for the best color.
9
Check temp and restOven 165°F / 75°C
- Remove both pans from the oven.
- Insert an instant-read thermometer horizontally into the center of the thickest patty; it must read 165°F (74°C).
- If not, return to the oven for 2 minutes and recheck.
- Let the patties and sweet potatoes rest on the pans for 5 minutes.
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Ready when: Thermometer reads 165°F (74°C); juices run clear.
Tip: Skipping the rest makes the sweet potato buns soft and floppy.
10
Build the burgers
- For each burger, place one sweet potato round on a plate, spread with about 2 tbsp mashed avocado, and top with a patty.
- Add a tomato slice if using, a small handful of arugula (about ½ cup / 10 g), a dollop of remaining avocado, and finish with a second sweet potato round.
- Serve right away with a knife and fork or eat with your hands.
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Ready when: Burgers stand stable with the arugula tucked between layers.
Tip: Put the avocado against the sweet potato to act as a glue that keeps the stack from sliding.

Good to know

Tips

Pick sweet potatoes of similar width so the top and bottom buns match the patty size.
Patties are lean and easy to overcook; start checking at 14 minutes and pull them at 165°F (74°C).
Do not crowd the sweet potato pan; the rounds should not touch, or they will steam instead of caramelize.
For extra browning, broil the finished patties for 1 minute, watching closely.

Make ahead

"Shape the raw patties up to 24 hours ahead; cover and refrigerate on the lined pan. Slice the sweet potato rounds up to 1 day ahead and store submerged in cold water in the fridge, then drain and pat very dry before oiling. Mash the avocado just before serving."

Storage & reheating

Store cooked patties and sweet potato rounds separately in airtight containers in the fridge for up to 3 days; avocado is best fresh. Freeze cooked patties for up to 2 months. Reheat patties and sweet potato rounds on a baking sheet at 350°F (175°C) for 8–10 minutes until hot (patties 165°F / 74°C). Do not leave at room temperature for more than 2 hours.

Substitutions

ground chicken → ground turkey. Use 93% lean thigh-type turkey; cook to 165°F (74°C), same timing.
panko breadcrumbs → rolled oats, pulsed or finely chopped. Use 3 tbsp (20 g) for a gluten-free option.
baby arugula → baby spinach or butter lettuce. Milder flavor, same quantity.
fresh lime juice → fresh lemon juice. Use the same amount for a slightly different citrus flavor.