Better-Than-Takeout Burgers with Sweet Potato Fries

Ingredients

• 1 lb sweet potatoes (2 large), cut lengthwise into 1/2-inch wedges
• 2 tsp olive oil
• 1/4 tsp salt, divided
• 1/4 tsp ground pepper, divided
• 12 oz 90%-lean ground beef
• 1 cup finely chopped fresh button mushrooms
• 4 reduced-calorie whole-wheat hamburger buns
• 2 tbsp light mayonnaise
• 2 tsp Sriracha, divided
• 2 tbsp ketchup
• 4 lettuce leaves
• 2 Roma tomatoes, sliced
• 1/2 cup sliced red onion

Instructions

1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. Toss sweet potatoes with oil and 1/8 tsp. each salt and pepper in the prepared pan. Bake, turning occasionally, until tender and brown, 20 to 25 minutes.
3. Meanwhile, combine ground beef, mushrooms, and the remaining 1/8 tsp. each salt and pepper in a medium bowl. Shape the mixture into 4 patties, about 4 inches in diameter.
4. Preheat grill to medium.
5. Oil the grill rack. Grill the burgers, covered, turning once, until an instant-read thermometer registers 160 degrees F, 8 to 10 minutes total. Toast buns on the grill.
6. Combine mayonnaise and 1 tsp. Sriracha in a small bowl. Combine ketchup and the remaining 1 tsp. Sriracha in another small bowl. Spread the mayonnaise sauce on buns and top with the burgers, lettuce, tomatoes and onion. Serve with the sweet potatoes and the ketchup sauce for dipping.