Poutine Burger

Prep time: 10min
Total time: min
Serves: 8
medium Yukon Gold potatoes, peeled (each 50z/ 150g)
1/2 tsp
2 mL
1/3 cup
canola oil, divided
74 mL
Canadian Chuck burgers (each 6 oz/180 g)
2 tbsp
30 mL
shallot, minced
1 tsp
chopped fresh thyme
5 mL
2 tbsp
all-purpose flour
30 mL
1 1/4 cup
low-sodium beef broth
300 mL
1/4 tsp
1 mL
onion buns, toasted
1 1/2 cups
white cheese curds
375 mL
2 tbsp
chopped fresh chives
30 mL
Per serving: 1 burger
36 g
saturated fat
14 g
60 g
4 g
49 g
125 mg
3 g
750 mg


  1. Coarsely grate potatoes on a box grater. Spread in an even layer on a large kitchen towel. Roll the towel into a log. Over the sink, wring the towel to release as much moisture as possible. Transfer the potatoes to a large bowl. Season with salt.

  2. Heat about 2 tbsp (30 mL) oil in a large skillet set over medium-high heat. Dollop the potato mixture into the skillet into four 1/4 cup (60 mL) portions. Gently press down to flatten. Cook, without disturbing, for 4 to 5 min. per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining potato mixture, adding extra oil if necessary.

  3. Meanwhile, heat 1 tbsp (15 mL) in another large skillet set over medium-high heat. Cook, burgers in batches, for 4 to 5 min. per side or until cooked through, and internal temperature reaches 160°F(71°C), adding more oil as needed. Transfer burgers to plate. Keep warm.

  4. Wipe out one of the skillets. Melt butter in it over medium heat. Add shallots and thyme and cook 2 to 3 min., or until softened. Sprinkle in flour and cook, stirring, 2 min. or until foaming. Slowly whisk in broth. Bring to a boil then reduce to a simmer 5 to 6 min. or until thickened. Stir in pepper to finish gravy.

  5. Place burger patties on buns. Top with grated potato rounds, gravy, cheese curds and chives.