South Carolina Mustard BBQ Burger with Caramelized Yams & Crispy Country Ham
Mustard BBQ Sauce:
1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup dark brown sugar, lightly packed
1/8 teaspoon ground cayenne
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 tablespoons butter
Water, for boiling
2 medium yams (sweet potato), peeled and thinly sliced on the diagonal
4 tablespoons peanut oil (or vegetable oil)
Crispy Country Ham
1 tablespoon peanut oil (or vegetable oil)
10 ounces smoked country ham, thinly sliced and cut into thin strips
1 1/2 pounds ground chuck
1/2 pound ground pork
2 teaspoons smoked paprika
1 teaspoon chili powder
1/4 teaspoon ground cayenne
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons water
Vegetable oil, for brushing on the grill rack
6 thick slices Pepper Jack cheese
6 honey hamburger buns (or regular buns)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Mustard BBQ Sauce, in a small fireproof saucepan over medium high heat, combine mustard, apple cider vinegar, brown sugar, cayenne, salt, and pepper. Bring to a boil; then simmer for 10 minutes. Before serving, stir in butter until melted.
In order to make Caramelized Yams, fill a large fireproof saucepan halfway with water and place over high heat. Bring to a boil. Add yam slices and cook for 5 minutes. Drain yams. Meanwhile, heat oil in a large fireproof skillet over medium-high heat for 3-4 minutes. Add yams and cook for 3 minutes per side. Place on a plate with paper towels to drain. Set aside.
In order to make Crispy Country Ham, heat oil in a large fireproof skillet over medium high heat. Add country ham and cook for 3-5 minutes. Set aside
In order to make the patties, combine the chuck, pork, smoked paprika, chili powder, cayenne, salt, pepper, and water in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, about 4 minutes on each side for medium-rare doneness. During the last few minutes of grilling, place a slice of cheese on each patty. Also, during the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
In order to assemble the burgers, spread some Mustard BBQ Sauce on the cut sides of the buns. On each bun bottom, place some Crispy Country Ham, a patty, and equal amounts of Caramelized Yams. Add the bun tops.
Makes 6 burgers.