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

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 Facts

Active: 45 mins
Total: 75 mins
Serves: 4 servings

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  • 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. 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


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