Southwestern Sweet Potato Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 ripe avocado, sliced
1 large ripe tomatillo, coursely chopped
1/2 cup loosely packed cilantro leaves
1/2 can (3.5 ounce) chipotle peppers
1 clove garlic, pressed
1/2 large lime, juiced
1 shallot, chopped
1/2-1 tsp. garlic salt, or to taste
1 large sweet potato
1/2 Tbl. pure olive oil
1/4 tsp garlic salt
1/4 tsp pepper
1/4 tsp cumin
1 lb ground chuck
1 lb ground round
1/4 pound ground turkey dark primarily dark meat
2 Tbl. Soy Sauce
Pepper Jack cheese slices(6)
Soft Kaiser rolls (6)
Pure olive oil
Mustard – 1/8 cup
Ketchup- 1/4 cup
Sweet relish – 2 Tbl


Avocado Sauce:
Puree avocado, tomatillo, cilantro, chipotle peppers, garlic, lime, shallot, garlic salt in food processor. Adjust salt if needed. Set aside in refrigerator.
Sweet Potatoes:
Slice sweet potato into six 1/2 thick inch slices. In a bowl, mix sweet potatoes with 1/2 Tbl. oil. Spread onto foil-lined baking pan. Sprinkle with salt pepper, cumin. Bake over indirect heat in 375 degree grill for 30 minutes or until tender but not mushy. Keep warm or room temperature but not hot.
Condiment sauce:
Mix 1/4 cup ketchup, 1/8 cup mustard, 2 Tbl. relish.
Mix ground round, chuck, turkey with soy sauce in a bowl. Shape into six patties. Flatten in indent each patty in the middle (keeps patty flatter while cooking). Let sit in fridge for 30 minutes. Grill patties over medium heat 5 minutes on each side or until juices are clear. Remove from heat and place 1 slice pepper jack cheese on each burger.
Brush buns lightly with olive oil and place on indirect heat to lightly toast.
Assemble burger:
On bottom bun put 1+ Tbl. condiment sauce. Place cheeseburger on top, then sweet potato, then 2 Tbl. avocado sauce. Top with bun top.