Carolina Sweet Potato Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 Large Sweet potato
1 TB Packed brown sugar
1 1/2 LB Ground Beef 80% lean
4 TB. Colavita Olive oil (divided)
2 TB. Worchester Sauce
2 TB. Dijon Mustard
2 Cloves Garlic, Minced
 1 ts. salt
1 ts. ground black pepper
Vegetable oil for brushing on grill
One large sweet onion sliced 1/4"
2 C. Sliced button mushrooms
1/2 LB. Sharp Cheddar cheese
2 Ripe Avacados
6 Hambuger Buns
2 TB Butter,melted



Pre-heat grill to Medium high Grill sweet potato wrapped in foil till soft about 45-50 min. Scoop out potato into a bowl add the brown sugar and mix together. Set aside. Combine ground beef, 1 TB olive oil, worchester sauce, mustard, minced garlic, salt and pepper. Mix well, but lightly to avoid compacting. Divide mixture into 12 patties and flatten to about a 4-4 1/2" diameter. In the middle of 6 of the patties put about 1 TB of the sweet potato mixture. Top with the other patties and seal the edges. Brush the preheated grill rack with vegetable oil. Grill the burgers about 5-7 Minutes on each side for medium. In a sauce pan add 2 TB olive oil, sliced onions and sliced mushrooms, saute till onions are translucent and mushrooms are browned about 5 minutes. Remove pan from heat and set aside. During the final 2 minutes of grilling top each buger with the onion, mushroom mixture and top with slice of cheese. Mix butter and olive oil together and brush on buns and toast lightly on grill. Top burger with slice of avacado and serve on toasted buns.