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Poutine Burgers with Homemade Gravy

Oven Fries & Salad

Cooking time

35 minutes




1030 /serving

The best poutines come courtesy of the perfect cheese curds, which are mild, salty, fresh, squeaky and melt beautifully when topped with piping hot gravy—as you’ll see tonight! And since there’s no better pairing for poutine than a good ol’ cheeseburger, we’ve gone and put the two together for this masterful dish. You’ll work half the fresh cheese curds into the ground pork patties themselves, before searing them to perfection.

We will send you:

  • 285g Ground pork
  • 450g Potatoes
  • 1 Bunch of chives
  • 1 Head of lettuce
  • 100g Carrots
  • 10g All-purpose flour
  • 30ml Apple cider vinegar
  • 12g Beef demi-glace
  • 100g Cheese curds
  • 2 Classic hamburger buns
  • 11g Fast Food Flair spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper, brown sugar)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat, Barley

You will need:

Large pan (non-stick if possible)
Sheet pan
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
51 g
Saturated Fat
20 g
2120 mg
Total Carb
92 g
10 g
53 g
8 g
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Make the fries
Preheat the oven to 450°F. Cut the potatoes into French fries. On a lined sheet pan, toss the fries with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the fries cook, roughly chop the lettuce, discarding the root end. Reserve a handful of the lettuce to top the burgers. Peel and thinly slice the carrots into rounds on an angle. Thinly slice the chives. Roughly chop the cheese curds.
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Prepare & cook the burger patties
In a large bowl, combine the ground pork, ½ the cheese curds and ½ the chives; season with the remaining spice blend and S&P to taste. Using your hands, form the seasoned meat into 2 patties (double for 4 portions) of equal size. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the patties* to the pan and cook, 5 to 7 minutes per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the patties cook, in a large bowl, combine ⅔ of the apple cider vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the carrots and all but the reserved lettuce. Toss well.
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Make the gravy
In the reserved pan of fond, melt 1 tbsp butter (double for 4 portions) on medium. Add the flour, whisking constantly, until a paste forms. Add the demi-glace, remaining vinegar and 1 cup water (double for 4 portions). Bring to a simmer and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until the gravy has thickened. If the gravy is too thick, add water, 1 tbsp at a time, until you reach your desired consistency. Season with S&P to taste.
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Toast the buns & serve
Place the buns directly onto the oven rack, cut-sides down; toast, 1 to 2 minutes, until warmed through. Divide the toasted bun bottoms between your plates. Top with the reserved lettuce, cooked patties, a spoonful of the hot gravy and the bun top. Divide the finished poutine burgers and fries between your plates. Top the fries with the remaining cheese curds, hot gravy and chives. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.