Today I'm spoiling you, because not only am I showing you a burger recipe, but a recipe for a burger stuffed with poutine! Oh yes, it's totally sick!
This decadent burger is actually a variation of the winning recipe that my brother and I made at the BBQ Championship and France a few years ago. The secret ingredient this time: poutine! You'll see, it tastes like Quebec in every bite, it's really good!
Here's how to make this crazy recipe:
Required tool:
Ingredients (for 2 meatballs):
400 g of minced steak
2 pre-cooked poutines, without sauce (1 per meatball)
8 slices bacon (4 per meatball)
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Texas BBQ Quebec dry marinade , to taste
Montreal BBQ Quebec dry marinade , to taste
Ketchot BBQ Quebec Sauce (or Colonel Mustard BBQ Quebec ), to taste (optional)
Preparation :
Preheat the BBQ to approximately 400°F.
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Place the equivalent of 4 large spoonfuls of minced meat in the stuffer, then using the rounded part of the lid, form a hollow in the meat.
Stuff the meat with 1 poutine, then add meat on top of the stuffing to cover the hollow.
Place the flat side of the stuffer lid on the dumpling and shape it by twisting the lid firmly. Remove the lid and lift the dumpling out of the stuffer by pressing from underneath.
Repeat steps 2-4 to make the other meatball.
Wrap the meatballs in bacon slices, making sure to hold them in place with toothpicks or stainless steel nails. (Be careful not to forget to remove them before biting into the meatballs once they are cooked though! ;))
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Sprinkle both sides of the meatballs with Texas and Montreal dry rubs, then place the meatballs on the BBQ grill in an indirect heat zone. Let them cook slowly but surely for about 40 minutes, or until the bacon slices are crispy and, most importantly, until the meat has an internal temperature of at least 160 °F.
After removing the meatballs from the BBQ, pour Ketchot or Colonel Mustard sauce on top for even more flavor (optional).
Serve and enjoy!
Happy BBQ!
