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Anne-Marie

Poutine Burgers with Homemade Gravy

Oven Fries & Salad

Cooking time

35 minutes

Servings

2/4

Calories

1150 /serving

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Anne-Marie's favourite

"The key to the best poutine is the cheese curd; it has to be fresh, squeaky and topped with gravy so piping hot it can be perfectly twirled around your forkful of fries. Poutine connoisseurs will also tell you that a cheeseburger is the perfect pairing so we’ve gone and put the two together for you. Work the fresh cheese curds into our ground pork burger patties and sear them in the pan. Then, use the fond from the burgers to make your gravy. On the side, mix some more curds with oven-roasted fries and the rest of the gravy to bring an elevated version of the casse-croute classic to your kitchen table."
-Anne-Marie

We will send you:

  • 285g Ground pork
  • 450g Potatoes
  • 1 Bunch of chives
  • 1 Lettuce
  • 100g Carrots
  • 10g All-purpose flour
  • 30ml Apple cider vinegar
  • 12g Beef demi-glace
  • 100g Cheese curds
  • 2 Classic burger buns
  • 11g Poutine burger spice blend (salt, mustard, black pepper, onion, garlic, dill seed, thyme, caraway seed, coriander, paprika, sunflower oil, crushed chili, Cayenne pepper, brown sugar, kosher salt)

Contains: Egg, Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
Peeler
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
65 g
Saturated Fat
22 g
Sodium
2120 mg
Total Carbs
92 g
Sugars
10 g
Protein
53 g
Fibres
8 g
Preparation
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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 patties of equal size. In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the patties* 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.
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Make the salad
While the patties cook, in a large bowl, combine ⅔ of the 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 to combine thoroughly.
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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 any browned bits (or 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 warm gravy and the bun top. Divide the finished poutine burgers and fries between your plates. Top the fries with the remaining cheese curds, warm gravy and chives. Bon appétit!

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