Smokey Southern Burger with Sweet Potato Crisp, and Chipotle mayo

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 Lbs ground brisket
salt and pepper to taste
1 Tbsp brown sugar
2 Tbsp paprika
4 Tbsp Southern Comfort
2 Tbsp cayenne pepper
2 Tbsp garlic powder
2 Tbsp cinnamon

For Chipotle mayo:
2 chipotle peppers
1/4 cup mayo
Salt and pepper to taste

For Sweet Potato Crisp:
1 Sweet Potato
1/2 cup cold water
1 Tbsp salt
2 tsp smoked paprika, and 2 tsp cinnamon

For assembly
6 Sandwich Rolls
6-12 slices of Cheddar cheese
6 slices of tomato
6 slices of smoked ham or 12 slices of great bacon
1/3 cup melted butter
Soaked Applewood chips



Prepare Patties: Fold in dry ingredients into the ground meat and 3 Tbsp of Southern Comfort. Form into 6 patties, set in the refrigerator for 20-30 minutess to let the marinate work.

Mix the ingredients for the chipotle mayo into a blender, then set aside.

Sweet Potato Crisp: Wash and Peel the sweet potato. Grate the sweet potato, or even julienne it. Let sit in salted water until ready to fry. Heat oil in pan on grill and fry until crispy. While hot dust with smoked paprika , and cinnamon mix. Set aside.

Prep your grill. Charcoal gives a better taste, but no matter what you need the soaked applewood chips to incorporate the overall taste. Place the chips in foil underneath the rack. Bring it to medium heat. Brush butter on burgers then grill to temperature liking. Melt the cheese, set burgers aside for assembly.

Toast sandwich rolls. then remove from grill. Place 1 burger on 1 bun, top 1 tomato slice, your choice of ham or bacon, then top with enough sweet potato crisp, then drizzle with chipotle mayo, and droplet of remaining Southern Comfort. And enjoy!