Poutine Burger

Yields 4 burgers

Ingredients

• 1 1/3 lb ground beef


• 6 oz cheddar cheese curds, divided - 4 oz for topping, 2 oz for burger patties


• 2 tbsp Cattleman’s Grill California Tri-Tip Seasoning


• 1/4 cup Kozlik’s Amazing Maple Mustard


• 4 burger buns, toasted


• Lettuce


• Tomato


• Holmes Made Dad’s Spicy Garlic Dill Pickle

For the fries:

• 1 lb russet potato, spiral cut


• 1 quart vegetable oil, for frying


• Noble Saltworks Hickory Smoked Salt, to taste

For the poutine gravy: 

• 3 oz pancetta, small dice


• 1 clove garlic, fine grated


• 2 sprigs fresh thyme


• 2 tbsp Canadian whiskey


• 2 tbsp unsalted butter


• 1/4 cup all purpose flour


• 2 cups beef stock


• 1 tbsp heavy cream


• Noble Saltworks Hickory Smoked Salt, to taste

Instructions

Place a Lodge 5 Quart Dutch Oven on the infrared side burner of the Napoleon Prestige P500RSIB-3, and preheat one quart of oil to 375ºF.

Spiral cut you potatoes, or julienne (matchsticks). Rinse then dry. When the potatoes are dry, carefully place them into the hot oil, working in batches, so as not to overcrowd. Overcrowding can lead to the oil bubbling over. Cook the fries just until golden brown, about one minute. Remove from the oil with a spider or slotted spoon. Transfer to a paper towel lined bowl. Season immediately with Noble Saltworks Hickory Smoked Salt. Repeat with the remaining fries.

Preheat the grill for high heat direct grilling on one halt (burners on high), and indirect heat on the other half (burners off). Stabilize the grill at about 450ºF-500ºF.

Mix the burgers. Combine the ground beef, two ounces of cheese curds and Cattleman’s Grill California Tri-Tip Seasoning. Mix well and divide into four (1/3 lb) patties. Rest in the refrigerator while you make the poutine gravy.

Place a Lodge 10” Cast Iron Skillet on the side burner of the Napoleon. Preheat over medium heat. Add the pancetta and cook until browned. Slide the skillet off of the heat and add the garlic, thyme and whiskey. Stir and then return to the burner. Allow the whiskey to reduce down  until almost gone. Add the butter and stir to melt. Add the flour and stir to toast. Stir constantly until blonde in color. Slowly whisk in the beef stock and bring to a simmer. Cook until thickened. Add the heavy cream and season with salt to taste. Turn off the heat. Cover with a lid to keep warm.

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Grill the burgers over direct heat until slightly charred. Flip and continue cooking until the internal temperature reaches 155ºF, moving the burgers to indirect heat to finish, as needed. Total cook time about 15-20 minutes.

Remove the thyme sprigs from the gravy. Add the remaining 4 oz of cheese curds to the poutine.

To build the Poutine Burger, start by spreading Kozlik’s Amazing Maple Mustard on the bottom bun. Top with lettuce and tomato. Place the burger patty on the tomato, topped with the pickles, fries, poutine gravy and top bun.