Poutine Burger with Cheese Curds, Fries and Gravy

Poutine Burger with Cheese Curds, Fries and Gravy

prep time

minutes
cook time
10
minutes
servings
1

Ingredients





















Cooking Instructions

For gravy:


1

Combine 2 tablespoons butter and flour in medium saucepan over medium heat, stirring frequently, until smooth. Add shallot, garlic and thyme sprigs; cook until softened and golden, about 2 minutes. Add wine, stock, salt and pepper; bring to simmer, stirring occasionally, until reduced by half and thickened enough to coat back of spoon, about 5 minutes. Discard thyme sprigs. Remove pan from heat and stir in remaining 1/2 tablespoon butter until melted and gravy is smooth. Set aside in warm place.


For fries:


1

Heat oven to 200°F. In large, heavy pot heat peanut oil to 375°F.


2

Peel potatoes, cut lengthwise into 1/4-inch-thick sticks and submerge in bowl of cold water while finishing chopping. Rinse and drain potatoes and spread in even layer on paper towels and pat very dry.


3

Once oil reaches temperature, fry potatoes until deep golden, about 5 minutes, making sure temperature does not fall below 350°F. Do not crowd pot; work in two batches depending on size. Transfer fries using slotted spoon to baking sheet and sprinkle with salt. Keep fries warm in oven while preparing burger.


For burger:


1

In medium bowl, combine beef, salt and pepper; mix well and shape into patty. Grill or broil patty about 4 minutes per side for medium doneness or until internal temperature reaches 155°F (temperature will continue to rise to 160°F). During final 1-2 minutes cook time, place cheese curds on patty, cover and continue to broil or grill until cheese starts to melt.


2

To assemble: Spread 2 tablespoons gravy on bottom bun and 2 tablespoons on top bun. Place burger on bottom bun and top with 1/3 to 1/2 fries. Close with top bun and serve with extra fries and gravy.


3

NOTE: for extra crispy Belgian-style fries, blanch fries first at 300°F, transferring with slotted spoon to paper towel-lined sheet tray to drain. Cool to room temperature, about 30 minutes. Reheat oil to 375°F, frying potatoes once more in batches and draining on clean, paper towel-lined plates.


Ingredients





















Cooking Instructions

For gravy:


1

Combine 2 tablespoons butter and flour in medium saucepan over medium heat, stirring frequently, until smooth. Add shallot, garlic and thyme sprigs; cook until softened and golden, about 2 minutes. Add wine, stock, salt and pepper; bring to simmer, stirring occasionally, until reduced by half and thickened enough to coat back of spoon, about 5 minutes. Discard thyme sprigs. Remove pan from heat and stir in remaining 1/2 tablespoon butter until melted and gravy is smooth. Set aside in warm place.


For fries:


1

Heat oven to 200°F. In large, heavy pot heat peanut oil to 375°F.


2

Peel potatoes, cut lengthwise into 1/4-inch-thick sticks and submerge in bowl of cold water while finishing chopping. Rinse and drain potatoes and spread in even layer on paper towels and pat very dry.


3

Once oil reaches temperature, fry potatoes until deep golden, about 5 minutes, making sure temperature does not fall below 350°F. Do not crowd pot; work in two batches depending on size. Transfer fries using slotted spoon to baking sheet and sprinkle with salt. Keep fries warm in oven while preparing burger.


For burger:


1

In medium bowl, combine beef, salt and pepper; mix well and shape into patty. Grill or broil patty about 4 minutes per side for medium doneness or until internal temperature reaches 155°F (temperature will continue to rise to 160°F). During final 1-2 minutes cook time, place cheese curds on patty, cover and continue to broil or grill until cheese starts to melt.


2

To assemble: Spread 2 tablespoons gravy on bottom bun and 2 tablespoons on top bun. Place burger on bottom bun and top with 1/3 to 1/2 fries. Close with top bun and serve with extra fries and gravy.


3

NOTE: for extra crispy Belgian-style fries, blanch fries first at 300°F, transferring with slotted spoon to paper towel-lined sheet tray to drain. Cool to room temperature, about 30 minutes. Reheat oil to 375°F, frying potatoes once more in batches and draining on clean, paper towel-lined plates.


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