New England Smash Burgers and Candied Sweet Potato Wedges

Nov 1 - 1 hour cook


Prep time:

30 minutes

Cook time

1 hour

Total time

1 hour 30 minutes



Transport your taste buds to New England with these mouthwatering smash burgers, featuring bourbon BBQ sauce, caramelized onions, Vermont cheddar, and maple bacon. Pair them with candied sweet potato wedges for the perfect meal.

Bourbon BBQ Sauce

1/3 cup
3 tbsp
brown sugar
1 tbsp
apple cider vinegar
1 tbsp
1 tsp
ancho chile powder
1 tsp
Dijon mustard
1 tsp
Worcestershire sauce
1 clove
garlic, minced
1/4 tsp
1/4 tsp
black pepper

Caramelized Onions

1 tbsp
1 large
onion, thinly sliced
black pepper

Maple Bacon

1/4 cup
pure maple syrup
1 tbsp
brown sugar
thick slices bacon, halved cross-wise
1 tsp
freshly ground black pepper

Smash Burgers

1 1/3 lbs
medium ground beef
1 tsp
1 tsp
black pepper
4 thick slices
Vermont Cheddar cheese
brioche buns, split
1/2 cup
1/4 cup
grainy Dijon mustard
1 cup
large dill pickles, thinly sliced lengthwise
Bourbon BBQ Sauce: In small bowl, whisk together ketchup, bourbon, brown sugar, vinegar, ancho chile powder, mustard, Worcestershire sauce, garlic, salt and pepper.
Caramelized Onions: Add 1 cup water to drip tray of Kenyon City Grill. Preheat Kenyon City Grill to medium heat. Melt butter on griddle. Cook onion, stirring often, for 15 to 20 minutes or until golden brown and caramelized. Season with salt and pepper. Transfer to small bowl; cover to keep warm.
Candied Sweet Potato Wedges: In medium bowl, toss sweet potatoes with oil and season with salt and black pepper.
Transfer wedges to griddle (reserve bowl) and cook, turning occasionally, for 10 to 16 minutes or until golden and tender-crisp.
In reserved bowl, stir together melted butter, brown sugar, cinnamon, ginger, paprika and cayenne pepper.
Transfer sweet potatoes to bowl of glaze; toss to coat.
Return sweet potatoes to griddle and cook, turning occasionally, for 2 to 3 minutes or until tender and glaze has caramelized. Transfer to another medium bowl; cover to keep warm.
Maple Bacon: In small bowl, whisk together maple syrup and brown sugar.
Cook bacon slices, turning once, for 6 to 10 minutes or until starting to crisp around edges. Baste bacon with maple syrup mixture and cook, flipping once and basting again, for 4 to 6 minutes or until bacon is crispy and caramelized. Season with pepper. Transfer to a plate; cover to keep warm.
Smash Burgers: Increase griddle to medium-high heat.
In medium bowl, season beef with salt and pepper. Divide beef mixture into 4 portions. Roll each into a ball. Brush griddle with oil. Add burger balls; using heatproof spatula, smash balls, flattening each to 1/4-inch-thick patty.
Cook, flipping once, for 10 to 14 minutes or until golden brown, cooked through and no longer pink, and instant-read thermometer registers 160°F when inserted into center of burger. Brush patties with Bourbon BBQ Sauce and cook for 1 to 2 minutes. Top each burger with cheese slice.
Spread bottom half of each bun with aioli, and spread each top half with mustard. Assemble burger in buns with arugula, caramelized onions, pickles and maple bacon. Serve with candied sweet potato wedges.


For appetizer-size smash burgers, shape beef mixture into 12 portions and serve in slider buns.

New England Smash Burgers

Stay in the know and never miss a recipe

Get recipes and other useful cooking tips & tricks delivered directly to your inbox.

Subscribe to Recipe Newsletter

* indicates required

We’ll never share your email address or spam you.