This recipe appears in:The Burger Lab's Toppings Week 2013: Poutine Burger
What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.
- 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
Rinse cut potatoes in a bowl of cold water, changing water as necessary until water runs clear. Drain carefully and dry on paper towels.
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.
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.
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.