Name: New England Smash Burgers and Candied Sweet Potato Wedges
Prep time: 30 min
Cook time: 1 min
Cuisine: American

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

Makes

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.

Ingredients
Instructions

Bourbon BBQ Sauce

ketchup

1/3 cup

bourbon

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

salt

1/4 tsp

black pepper

Caramelized Onions

1 tbsp

butter

1 large

onion, thinly sliced

Pinch

salt

Pinch

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

salt

1 tsp

black pepper

4 thick slices

Vermont Cheddar cheese

brioche buns, split

1/2 cup

aioli

1/4 cup

grainy Dijon mustard

1 cup

arugula

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.

TIP

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