Sweet Potato Cheesy Bacon BBQ Burgers

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 pounds ground chuck
1/3 cup minced Vidalia or other sweet onion
2 garlic cloves, minced or pressed
1 ½ Tablespoons Weber® Grill Creations® Gourmet Burger Seasoning
¼ cup Lea & Perrins Worcestershire Sauce
¼ cup prepared Kansas City style Barbeque sauce

Sweet Potato Plank Topping

12 slices thick-cut bacon
2 tablespoons Colavita olive
3 sweet potatoes, peeled and sliced into ¼-inch length-wise planks
2 tablespoons Colavita olive oil
2 Vidalia sweet onions or other sweet onion sliced into rings

2 to 3 tablespoons vegetable oil for brushing on the grill rack
¾ pound aged sharp Cheddar cheese sliced thinly
6 Brioche hamburger buns, split
½ cup prepared Kansas City Style Barbeque sauce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the chuck, Vidalia onions, garlic, Weber Grill Creations Gourmet Burger seasoning, Lea & Perrins Worcestershire sauce and barbeque sauce in a large bowl, handling as little a possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

To make the topping, heat a large, heavy non-stick fire-proof skillet on the grill. Add the bacon and cook until just crisp. Transfer to paper towels to drain. Wrap the bacon in foil to keep warm. Drain off the bacon fat from the skillet and set the skillet back on the grill. Add olive oil to the skillet. Place sweet potato planks in the skillet, turn once and cook until soft. Remove sweet potatoes and wrap in foil to keep warm. Wipe the skillet with a paper towel, set the skillet back on the grill. Add olive oil to the skillet. Place Vidalia onion rings in skillet. Cook onions until carmelized. Remove Vidalia onions and wrap in foil to keep warm.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slice on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread a generous amount of the barbeque sauce over the cut sides of the buns. On each bun bottom, place a cheese-topped patty, 2 sweet potato planks, 1 tablespoon carmelized onions and 2 slices of bacon. Add the bun tops and serve. Make 6 burgers.