1
Bourbon BBQ Sauce: In small bowl, whisk together ketchup, bourbon, brown sugar, vinegar, ancho chile powder, mustard, Worcestershire sauce, garlic, salt and pepper.
2
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.
3
Candied Sweet Potato Wedges: In medium bowl, toss sweet potatoes with oil and season with salt and black pepper.
4
Transfer wedges to griddle (reserve bowl) and cook, turning occasionally, for 10 to 16 minutes or until golden and tender-crisp.
5
In reserved bowl, stir together melted butter, brown sugar, cinnamon, ginger, paprika and cayenne pepper.
6
Transfer sweet potatoes to bowl of glaze; toss to coat.
7
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.
8
Maple Bacon: In small bowl, whisk together maple syrup and brown sugar.
9
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.
10
Smash Burgers: Increase griddle to medium-high heat.
11
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.
12
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.
13
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.
