Poutine Burger
The Poutine Burger, when burgers, fries and gravy come together as one.
Servings: 3 People
Ingredients
- 2 Lbs 80/20 Ground Chuck
- Imperial Coffee Stout Rub
- Burger Buns
- Mayo
- French Fries
- 1 Sweet Onion
- Cheese Curds
- Arugula
Bourbon Gravy
- 4 Cups Beef Broth
- 3 Tbsp butter
- 3 Tbsp Flour
- 1 oz bourbon
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Light grill, with a hot and cool zone.
- First, make the bourbon gravy. This will reduce while everything else cooks.
- Over the hot side of the grill, melt the butter in a 10’ or 12’ cast iron skillet.
- Once butter is melted, mix in flour and cook for 3-4 min.
- Slowly add in beef broth, mixing well.
- Reduce by half over medium to medium low heat. This could take upwards of 30 min.
- Once reduced to desired thickness mix in seasonings.
- Slice buns, spread on mayo, toast over high heat; then set aside.
- Prepare French fries. Method is up to you. Deep fry, bake, door dash.
- Slice onion thinly.
- Divide burger meat into 9 evenly sized balls.
- Heat a large cast iron pan or skillet insert on your grill to high heat.
- Spread onions in 9 small spots on the grill.
- Place one meat ball over each patch of onions and season with Imperial Coffee Stout Rub.
- Press each burger flat with a burger press or a large flat spatula.
- Cook for 3-4 min and flip once.
- Cook for an additional 3-4 min.
- Stack in sets of 3 and remove from the grill.
- Assembly time. On the toasted buns; start with arugula, then burgers, fries, cheese curds, and gravy.
- Use the gravy as glue and the fries as Lincoln logs. Build a beautiful meat and French fry house.
Video
Nutrition
Calories: 983kcal | Carbohydrates: 16g | Protein: 58g | Fat: 73g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 245mg | Sodium: 2268mg | Potassium: 1160mg | Fiber: 2g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 7mg