• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender and slightly crispy, 25-30 minutes. Trim and discard woody bottom ends from asparagus. Swap in asparagus for sweet potatoes. Roast on top rack until lightly browned and tender, 8-10 minutes. (Reserve sweet potatoes for another use.)

• Meanwhile, trim and mince scallions, separating whites from greens. Peel ginger and grate using a zester or the small holes of a box grater until you have 3/4 tsp (11/2 tsp for 4 servings). Peel and mince or grate garlic.

• In a small bowl, combine mayonnaise, scallion greens, 3/4 tsp soy sauce, 1/4 tsp grated ginger, 1/4 tsp sugar, and a pinch of garlic (use 11/2 tsp soy sauce, 1/2 tsp ginger, and 1/2 tsp sugar for 4 servings).

• In a large bowl, gently combine beef*, scallion whites, half the remaining soy sauce (all for 4 servings), remaining grated ginger, and remaining garlic. • Form into two patties (four patties for 4), each slightly wider than a burger bun.

• When sweet potatoes have 10 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • While burgers cook, halve and toast buns.

• Spread cut sides of buns with aioli (save some for dipping), then fill with patties, chili sauce, and crispy fried onions. • Divide burgers and sweet potato wedges between plates. Serve with remaining aioli on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.