Poutine Burgers

If you haven't heard of Poutine then you are missing out.  Poutine is a Canadian delicacy made with French fries that are covered with cheese curds and gravy.  Sure, it isn't a meal you should be eating every night of the week; but it truly is something worth indulging in.

On a recent trip to Wisconsin, I knew that I had to utilize some local cheese curds into a recipe.  That is when I thought of this beauty, the Poutine burger.  Homemade French fries, Wisconsin cheese curds, and homemade brown gravy make every bite of this burger a dream.  They are fantastically rich and full of flavor, and they surely should be tried at least once.

Homemade fries are a thing of beauty, and the directions for cooking them will be included in the first step of the recipe.  Try to time the last frying of fries with the burgers and gravy being finished.  Be careful of over salting the individual components in this recipe because every component has been seasoned to taste, and it can be overly salty when combined.

Serves 4
Ingredients:   
1 lb – ground beef (80/20 or 85/15 preferred)
2 Tbsp – Pastamore Traditional Barrel-Aged Balsamic Vinegar
¼ tsp – ground cumin
¼ tsp – black pepper
½ tsp – salt
16 oz – beef stock
2 oz - milk
3 – garlic cloves
½ - medium yellow onion
2.5 Tbsp  - butter
1.5 Tbsp – flour
4-8 oz – cheese curds
2.5 lb – russet potatoes
4 – 6 cups – peanut oil (vegetable oil is also acceptable if allergies exist)
As needed – dried sage, salt, and black pepper

Directions:
1.)  Rinse and wash the potatoes.  Cut the top and bottom of the long ends of the potatoes (this gives a flat surface to set the potatoes on while cutting).  Cut the potatoes into 1/4" x 1/4" fries running the length of the potatoes.  Place the potatoes into a large bowl.  Cover the potatoes with ice cold water, and then place into the refrigerator for a minimum of 1 hour (maximum 24 hours).  Approximately 30 minutes before cooking the fries, remove them from the refrigerator and drain.  Place onto a large towel or use a salad spinner to remove water.  Try to get the fries as dry as possible before cooking.  Place the peanut or vegetable into a large thick bottomed pot or a fryer.  Use a candy/frying thermometer to bring the oil to 300°F (if using a fryer simply set to 300°F).  When the oil has reached the correct temperature, begin frying the potatoes.  Potatoes should be cooked off in batches so that they cook well and do not decrease the temperature of the oil too much.  The potatoes should cook for 6-8 minutes, and then place them onto a paper towel to absorb excess oil.  Once all of the fries have been cooked a first time, turn the oil up to 375°F.  Once the oil has reached temperature cook the fries the same way as the first time (6-8 minutes and then onto a paper towel).  Salt the fries immediately after they come out of the oil the second time.

2.)  Place the ground beef into a large mixing bowl.  Combine the meat, 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar, cumin, black pepper, and salt.  Mix until fully incorporated, and set to the side.  Cook on the grill over medium-high heat until the desired doneness is reached.  Turn the burgers once during cooking, and place 1-2 oz of cheese curds onto the burgers a few minutes after they have been turned.  Try to time the fries, burgers, and gravy so that they all finish around the same time.

3.)  Roughly chop the garlic cloves.  Slice the onion and place to the side.  Place a large saucepan on the stove over medium-medium/high heat.  Add 1 Tbsp of butter when the pan is hot.  After the butter has melted, add the onion to the pan and cook.  If the onion colors too fast reduce heat.  Once the onion is nearly translucent add the garlic to the pan.  Allow to cook for 3-5 minutes.  Add the 16 oz of beef stock, 2 oz of milk, and 1 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.  Bring to a boil, and reduce to a simmer.  Simmer for 10-15 minutes.

4.)  Heat a small saucepan on the stove over medium heat.  Once the pan is hot add 1.5 Tbsp of butter.  Once the butter has melted add the 1.5 Tbsp of flour.  Use a whisk to mix until the flour is fully incorporated and a roux has been made.  Remove from heat.

5.)  Strain the gravy through a fine colander to remove the garlic and onion pieces.  Return to the pan and bring to a simmer.  Add a little roux at a time until the desired thickness has been reached.  If it becomes too thick simply thin out with extra beef stock or water.  Season to taste with salt, pepper, and a small amount dried sage.

6.)  Place the bottom half of the bun on the plate and top with French fries.  Place the burger on top, and ladle the gravy on top.  Finally, add the bun to the top and enjoy!