Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potato into 1/2-inch pieces. Toss on a baking sheet with a drizzle of olive oil, 1/4 tsp cumin (1/2 tsp for 4 servings; be sure to measure), salt, and pepper. Roast on middle rack until lightly browned, 20-25 minutes.

Meanwhile, trim and dice zucchini into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Roughly chop cilantro leaves and stems. Mince or grate garlic. Zest and quarter lemon.

Toss zucchini, bell pepper, and scallion whites on a second baking sheet with a drizzle of olive oil, 1/4 tsp cumin (1/2 tsp for 4 servings; you’ll use the rest later), salt, and pepper. Roast on top rack until tender, 15-18 minutes.

While veggies roast, in a small bowl, combine mayonnaise and lemon zest, lemon juice, and garlic to taste. Season with a pinch of paprika, salt, and pepper.

In a medium bowl, combine beef with remaining paprika, cumin, and garlic. Season generously with salt and pepper. Form into four small patties (eight patties for 4 servings), each about 3 inches wide. Heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 2-3 minutes per side.

Remove veggies from oven and toss with half the cilantro. Divide between plates along with patties and sweet potato. Top with aioli, scallion greens, and remaining cilantro. Serve with any remaining lemon wedges on the side.