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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

What happens when a plate of poutine and a hamburger go off in the corner to do something naughty? Deliciousness ensues, that's what.

Recipe Details

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

Active 45 mins
Total 75 mins
Serves 4 servings

Ingredients

  • 1 potato, peeled and cut into 1/8th inch matchsticks with a mandoline or by hand

  • 1 quart 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

Directions

  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. 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. 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. 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.

Special Equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
780 Calories
45g Fat
46g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 780
% Daily Value*
Total Fat 45g 58%
Saturated Fat 16g 82%
Cholesterol 140mg 47%
Sodium 1306mg 57%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 46g
Vitamin C 9mg 45%
Calcium 432mg 33%
Iron 6mg 31%
Potassium 988mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)