Watch the Food Lab Video Series Poutine Burger (Burgers with Fried Potatoes, Cheese Curds, and Gravy)

[Photograph: J. Kenji Lopez-Alt]

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Poutine Burger (Burgers with Fried Potatoes, Cheese Curds, and Gravy)

About This Recipe

Yield:Serves 4
Active time:45 minutes
Total time:1 hour 15 minutes
Special equipment:Grill
This recipe appears in: The Burger Lab's Toppings Week 2013: Poutine Burger


  • 1 potato, peeled and cut into 1/8th inch matchsticks with a mandoline or by hand
  • 1 quart peanut or canola oil
  • Kosher salt
  • 20 ounces freshly ground beef, formed gently into four 5-ounce patties
  • Freshly ground black pepper
  • 4 hamburger buns
  • Sliced onions (if desired)
  • 6 ounces cheese curds
  • 1 cup prepared gravy, hot


  1. 1

    Rinse cut potatoes in a bowl of cold water, changing water as necessary until water runs clear. Drain carefully and dry on paper towels.

  2. 2

    In a deep cast iron skillet, fryer, or wok, heat oil to 350°F. Carefully lower potatoes into oil. Cook potatoes without moving, adjusting heat to maintain temperature, until bubbles from potatoes slow down and potatoes are a pale golden blond, about 3 minutes. Continue cooking, agitating potatoes occasionally with a metal spider or tongs until potatoes are deep golden brown, about 3 minutes longer. Carefully transfer potatoes to a paper towel-lined bowl and season immediately with salt. Allow to cool completely. After cooling, potatoes can be stored in an airtight container at room temperature for up to 3 days.

  3. 3

    When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.

  4. 4

    While burgers rest, toast buns until golden brown. Place onions on bottom bun (if using). Top with burger patties, cheese curds, fried potatoes, and hot gravy. Close burgers. Serve immediately.

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