Jalapeno Poutine Burger
Since my last blog post, my wife and I have had some very exciting news. Since moving to Fort Wayne, it has literally been such whirlwind of an experience (good experiences). We moved across two states, both got new jobs, got our awesome dog Dexter, then we bought a house, and now....we are expecting our very first child! A little baby boy that is due January 14th. We are feeling so excited, blessed, and just can't wait to start our next chapter as parents.
I love this time of year! Crisp air, leaves are changing, sweatshirts, marching band practicing in the distance from the local high school, football games....just a fantastic time of year. There is nothing more classic for a tailgate than a cheeseburger, I would say they probably make their presence at 90% of all tailgates...it's a staple! With every staple you of course can always stick with the classic or you can make it your own. As much as I want to take full credit for this burger, I have to admit I ordered it off the new Scotty's Brewhouse Menu and decided that I needed to make my own at home because it was sooooo good. Not going to lie, mine was definitely on par with theirs! This Jalapeno Poutine Burger is flipping amazing, as long as you like a little heat. Give it a try and let me know what you think in the comments below!
Jalapeno Poutine Burger
Prep time: 30 min | Cook time: 45 min | Total time: 1 hr 15 min | Yield: Serves 4
- 1.5 lb. ground chuck, 80% lean
- Kosher Salt and fresh ground black pepper, to taste
- 3 large baking potatoes, cut into 1/4" thick matchsticks
- 2 tablespoons canola oil
- Salt, as needed
- cooking spray, as needed
- 2 tablespoons butter
- 1 jalapeno, seeded and diced
- 2 tablespoons flour
- 1 2/3 cups whole milk
- 4 slices of pepperjack cheese
- 4 chibata rolls
- 2 green onions, diced for topping
- 2 jalapeno's, sliced for topping
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Refrigerate until ready to grill
- Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.
- Add 2 Tbsp butter to heated medium sauce pot. Cook jalapeno until tender about 5 to 7 minutes. Add flour and stir constantly with a wish. When flour has cooked to a caramel brown color add milk all at once. Stir constantly. At this point season with salt and pepper. Start with a small amount - you can always add more if needed. When the gravy thickens and begins to boil - allow to boil for 1 to 2 minutes. Remove from heat.
- Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. Towards the end of the cooking process, add cheese to melt. You can also take this time to toast your chibatta rolls, but this is optional.
- To build the burgers, lay a burger on the buttom of the bun, top with a few of the fries, spoon a genours amount of the gravy, top with sliced fresh jalapeno and green onion.