RECIPES: Recipe Details

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Smokin' Gouda Sweet Potato Burgers

Wholesome sweet potatoes, smoked salt, and a touch of maple syrup make for a smokey savory hamburger, perfect for a fall-time barbeque.

Ingredients 

Sweet Potato Spread
¼ cup mashed sweet potato (taken from 1 unpeeled medium sweet potato, after grilling)
2 tablespoons pure maple syrup
¾ cup mayonnaise
2 tablespoons Dijon mustard
Patties
1 ½ pounds ground chuck
¼ cup Cabernet Sauvignon
½ tablespoon balsamic vinegar
2 tablespoons pure maple syrup
¼ teaspoon cayenne pepper
2 garlic cloves, minced*
½ tablespoon minced fresh rosemary*
1 tablespoon smoked salt
1/3 cup fresh whole wheat bread crumbs
4 tablespoons mashed sweet potato (taken from 1 unpeeled medium sweet potato, after grilling)
Vegetable oil, for brushing on the grill rack
6 slices of smoked Gouda cheese
6 fresh ciabatta rolls
3 avocados, cut into pieces
6 slices of tomato

Instructions 

Preheat a gas grill to medium-high. To prepare the sweet potato, cut it in half, length-wise. Place each sweet potato half in the center of a separate large piece of heavy duty aluminum foil. Drizzle the maple syrup equally over the two halves. Fold in the sides of the aluminum foil and seal well. Place the sweet potatoes, seam side up, on the lower rack of the grill. Cover and grill for about 30 minutes or until heated through and soft in the center. Remove from the grill and use a fork to lightly mash each sweet potato half. To make the sweet potato spread, scoop out one sweet potato half (about ¼ cup) into a small bowl, break up any large chunks with a fork, and mix with mayonnaise and Dijon mustard. Cover and refrigerate until serving. To make the patties, combine the ground chuck, Cabernet Sauvignon, balsamic vinegar, maple syrup, cayenne pepper, minced garlic, minced rosemary, smoked salt, bread crumbs, and sweet potato in a large bowl. Handling the meat as minimally as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the lower rack, cover, and cook for about 5 minutes on each side, turning only once. During the last couple of minutes of cooking, place one piece of Gouda cheese over each patty. At this time, also place the rolls, cut side down, on the upper grill rack for light toasting. Place the grill cover down. To assemble the burgers, place 3-4 pieces of avocado on each roll bottom. Follow this with a patty, a tomato slice, and a generous dollop of the sweet potato spread. Add the roll top, serve, and enjoy. *Can be prepared while the sweet potato is grilling.

Comments 

The sweet potato and maple syrup, which count as two ingredients, are used in both the sweet potato spread and the patties. Hope you enjoy!