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The Burger Lab

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

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

[Photograph: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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

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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

Ingredients

  • 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

Procedures

  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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