Sweet Potato Chickpea Burger With Apricot Mustard and Rosemary Fries
[Vegan]

To Make the Rosemary Potato Fries:

1. Preheat oven to 450°F.
2. In a bag or with your hands, evenly coat the oil, rosemary, and salt on the potatoes.
3. Transfer the coated potatoes to a cookie sheet and bake for 20 minutes.
4. Flip the potatoes and bake for another 6-7 minutes. Leave the fries on your cookie sheet while your burgers are baking.

To Make the Burger:

1. Preheat, or lower the oven temperature to 350 degrees.
2. In a large bowl, mash the chickpeas.
3. In a high speed blender, add the hemp seeds, and puree until finely ground.
4. Add to the blender: sweet potato, onion, garlic, paprika, rosemary, and salt & pepper.
5. Transfer the blender ingredients to the chickpea bowl and mix together.
6. Add 3/4 cup chickpea flour. The texture should be wet, but shapeable. If it is not shapeable, continue to add chickpea flour until you can shape each burger into disks.
7. In a skillet, add the oil and turn the heat on medium-high.
8. Add the shaped burgers to the skillet and brown on each side for 3-5 minutes to create a crust.
9. Bake the burgers for 20 minutes. Then rest for 5 minutes.
10. While the burgers are in the oven, prepare the toppings and apricot mustard. Serve when the burgers are ready.

To Make the Apricot Mustard:

1. In a small bowl, mix the ingredients together.