Gibby’s Soul Burgers
Sweet Potato Aioli
3/4 cup diced 1/2 inch sweet potatoes (skinned)
1/2 cup of mayonnaise
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons honey
Crying pig topping
1 large vidalia onion 1/4 inch sliced
1/3 cup Colavita Extra Virgin Olive Oil
6 strips of thinly sliced country ham (1.5oz)
6 tablespoons canned pimentos (drained)
2 pounds of ground chuck
5 ounces of neeseâ€™s country sausage
4 canned chipolte peppers in adobo sauce seeded and finely chopped (1.5 oz)
3 tablespoons of Sutter Home Merlot
5 teaspoons of seasoning salt
4 teaspoons of ground Kettle Brand Baked Hickory Honey BBQ chips
Vegetable oil, for brushing grilling rack
6 onion rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the sweet potato aioli first wrap diced sweet potatoes in aluminum foil. Place the wrapped diced sweet potatoes on the grill and cook for twenty-five to thirty minutes or until fork soft. Then remove and place cooked sweet potatoes, mayonnaise, brown sugar, paprika, and honey in to a food processor. Run processor until the ingredients thoroughly combine and create a smooth consistency. Put in fridge and let cool.
To make the crying pig topping brush the slices of vidalia onions with colavita extra virgin olive oil and then place on the grill. Position closely together and then place the slices of country ham on top of the onions. Close the grill top and cook for five minutes. Open the top flip the Vidalia onions and country ham and then cook for another five minutes. Take the onions and ham off of the grill, chop coarsely and then combine in a bowl with the canned pimentos.
To prepare the patties lay the ground chuck flat across a cutting board and evenly distribute Neeseâ€™s southern sausage, chopped chipolte peppers, Sutter Home Merlot, seasoning salt, and ground Kettle Brand Baked Hickory Honey BBQ chips. Divide the mixture into six equal portions and form into patties to fit the rolls. Brush the rack with the vegetable oil and then place patties on the rack for five minutes. Turn the burger and grill for an additional three to four minutes or until desired temperature.
During the final few minutes of grilling, place the onion rolls sliced side face down on the outside edges of the grill. Grill approximately one minute or until the rolls are lightly toasted.
To assemble the burgers, place a thick layer of sweet potato aioli on the bottom cut side the onion rolls. Next place the burger down and then a generous portion of crying pig topping. Top with the toasted tops and then serve.
Makes six burgers.