How to Make a Poutine Burger – A Twist on the Canadian Comfort Food Classic

cheese curds

🥗Healthier: reduced-fat cheese

💰Cheaper: shredded cheese

Reduced-fat cheese lowers calories while still providing flavor.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: store-bought gravy

Mushroom gravy is lower in fat and adds umami.

French fries

🥗Healthier: baked sweet potato fries

💰Cheaper: frozen fries

Baked sweet potato fries are healthier and still satisfy.

burger bun

🥗Healthier: whole grain bun

💰Cheaper: white bread

Whole grain bun adds fiber and nutrients.

Spiralize 1 pound of russet potatoes into thin strands or cut into julienned matchsticks.

Rinse the spiralized potatoes until the water runs clear, then dry them on a paper towel.

Form burger patties using 1 and 1/3 pounds of American Kobe beef, adding cheese curds into the mixture.

Season the beef with Cattleman's Grill California tri-tip seasoning and mix well.

Divide the beef mixture into quarters and shape into patties, making them slightly wider than the brioche buns.

Place the formed patties in the fridge to firm up.

Heat oil in a pot to 375°F for frying the fries.

Fry the potatoes in small batches for about 1 minute until golden brown, then transfer to a paper towel and season with hickory smoked salt.

In a skillet, cook pancetta over medium heat until browned to render fat for the gravy.

Add sprigs of thyme and grated garlic to the pancetta, then deglaze with a couple tablespoons of Canadian whiskey, reducing until almost evaporated.

Add 1 tablespoon of butter to the skillet, then sprinkle in 1/4 cup of flour to create a roux, cooking until it becomes blonde and aromatic.

Slowly add 2 cups of beef stock while stirring constantly, bringing the mixture to a simmer.

Finish the gravy with a splash of heavy cream and turn off the heat, keeping it warm on the side burner.

Grill the burger patties over direct heat at 500+ degrees until they develop a nice color, flipping to cook both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens