Smashed Chicken Burgers with Smoky Sweet Potato Wedges

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Toss the sweet potato wedges with half the canola oil, half the paprika, a third of the salt and half the black pepper; spread on the pan and roast 30 to 35 minutes, flipping once, until tender and browned.
3. While the potatoes roast, stir the Greek yogurt, mustard and lemon juice in a small bowl to make the sauce; chill until serving.
4. In a bowl, gently mix the ground chicken with the grated half of the red onion, the garlic powder, the remaining paprika, half the remaining salt and the remaining black pepper. Shape into 8 loose balls and chill 10 minutes so they hold together.
5. Heat a large cast-iron skillet over medium-high heat and add half the remaining canola oil. Place 4 balls in the pan, press each firmly flat with a sturdy spatula into a thin patty, and sprinkle with half the remaining salt.
6. Cook 3 to 4 minutes until deeply browned and crisp, flip, and cook 2 to 3 minutes more until the chicken reaches 165°F (74°C). Move to a plate.
7. Add the last of the canola oil and repeat with the remaining 4 balls, seasoning them with the last of the salt.
8. Stack two patties on a double layer of romaine leaves, top with the tomato slices, the sliced red onion and a spoonful of the yogurt sauce, and serve with the sweet potato wedges.