This burger puts a beef patty on a brioche bun and then piles on the two things that make poutine worth eating: fresh cheese curds and hot gravy. It takes about 50 minutes start to finish and uses a short ingredient list you can mostly pull from a well-stocked pantry. If you want something genuinely filling that isn’t a standard cheeseburger, this is a solid reason to fire up the stove.
Before you start
The gravy is the part that can go sideways fastest, so cook your roux long enough — 2 to 3 full minutes of stirring over medium heat — before you add any liquid. If you rush it, the flour taste doesn’t cook out and the finished gravy will be flat. The second thing that matters: have your gravy finished and kept warm before you cook the patties. Once the patties come off the heat they need to rest briefly, and you want to pour hot gravy over the curds immediately at assembly so the curds soften just slightly on the outside while staying intact. Cold gravy poured on at the last second won’t do that.
Ingredient notes
- Cheese curds: Fresh curds from a local dairy or a specialty grocery are ideal, but if you can’t find them, cut a block of white cheddar into rough half-inch chunks. The squeak won’t be there, but the flavor holds up fine.
- Beef stock: The recipe calls for low-sodium stock. If you only have regular, skip the added salt in the gravy and taste at the end. Bouillon dissolved in water works in a pinch — use about half the salt you’d normally add.
- Worcestershire sauce: Don’t skip it; it’s doing real work in the gravy. If you’re out, a small splash of soy sauce plus a few drops of hot sauce is a reasonable stand-in.
- Brioche buns: Any sturdy bun works. A standard potato roll or a kaiser roll toasted in butter will hold up to the gravy without falling apart as quickly as a soft sandwich bun would.
- Bacon: Thick-cut is worth it here because the strips need to hold their own against the gravy. Regular-cut bacon goes limp fast once the gravy hits.
Common problems and fixes
- Gravy turns lumpy: You added the stock too fast or didn’t whisk continuously. Fix it by pouring the gravy through a fine mesh strainer and returning it to the pan over low heat, whisking until smooth.
- Gravy is too thin after 7 minutes: Keep simmering uncovered — it will thicken. If you’re in a hurry, mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it in. Skip the egg in the mix — it makes the patty mushy.
- Bun goes soggy immediately: Make sure the bun is fully toasted and still hot when you assemble. A well-toasted surface resists gravy absorption for long enough to eat the burger without it collapsing.
- Patties shrink and dome up: Press a shallow thumbprint into the center of each raw patty before it hits the pan. This keeps them flat as they cook.
- Cheese curds melt completely instead of softening: The gravy was too hot or poured too far in advance. Pour gravy right before serving, not while the burger is still sitting on the counter.
Make-ahead notes
The gravy keeps well. Make it up to three days ahead, cool it completely, and store it in a sealed container in the fridge. Reheat it gently in a small saucepan over low heat, whisking in a splash of beef stock or water if it has thickened too much. Cooked patties can be refrigerated for up to two days and reheated in a covered skillet over medium-low heat with a tablespoon of water to keep them from drying out — they’ll reach a safe 160°F (71°C) again in about four minutes per side. Bacon can be cooked ahead and stored the same way; a quick 30 seconds in a dry pan brings it back to crispy. Don’t assemble the burgers ahead of time — the bun will be destroyed by the gravy within minutes.
Poutine Burger with Cheese Curds and Gravy
Ingredients
Burger Ingredients
- 1 pound ground beef (80/20 blend) for juicy, flavorful patties
- 4 slices bacon thick-cut for extra flavor
- 1 cup fresh cheese curds preferably from a local dairy
- 4 pieces brioche burger buns buttered and toasted
- 1 tablespoon butter for toasting buns
Gravy Ingredients
- 2 tablespoons unsalted butter preferably grass-fed
- 2 tablespoons all-purpose flour
- 2 cups beef stock low-sodium, high-quality
- 1 tablespoon Worcestershire sauce adds depth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper freshly ground
Instructions
Prepare the Gravy
- In a saucepan over medium heat, melt the unsalted butter until it begins to bubble. Add in the all-purpose flour, stirring continuously for about 2-3 minutes until it forms a light roux, emitting a nutty aroma.
- Gradually whisk in the beef stock, ensuring there are no lumps. Bring the mixture to a boil, then reduce heat to a simmer and add Worcestershire sauce, salt, and black pepper. Allow it to thicken for 5-7 minutes, then set aside.
Cook the Bacon and Patties
- In a frying pan, cook the bacon over medium heat until crispy, turning occasionally. Remove and set on paper towels to drain. In the same pan, using the bacon drippings, shape ground beef into four patties.
- Cook each beef patty for about 3-4 minutes per side, or until they reach an internal temperature of 70°C (160°F) for medium rare. Let them rest before assembling.
Assemble the Burger
- While the patties are resting, toast the brioche buns with a little butter in a pan until golden.
- Place a cooked beef patty on the bottom bun, topping it generously with cheese curds, crispy bacon, and a ladle of hot gravy. Add the top bun, pressing down gently to meld the flavors.
Notes
Nutrition
Your questions, answered
Can I use store-bought gravy instead of making it from scratch?
Yes, canned or jarred beef gravy works and cuts your prep time significantly. Add a small splash of Worcestershire sauce to the store-bought version while heating it — it closes the gap in flavor noticeably.
What if I can’t find fresh cheese curds anywhere?
Cut a block of white cheddar or mild cheddar into rough half-inch cubes and use those. You lose the signature squeak, but the flavor is close enough that most people won’t miss it.
Do I have to use brioche buns specifically?
No. Any bun that can be toasted firm enough to resist soaking through will work — potato rolls and kaiser rolls are both good options. Avoid very soft sandwich buns; they turn to mush fast once the gravy is poured.
How do I know when the beef patties are actually done without a thermometer?
Get a thermometer — it’s the only reliable way to confirm 160°F (71°C) for ground beef. A cheap instant-read probe costs less than five dollars and removes all guesswork, which matters especially when you’re also managing gravy on another burner.
Can I make this with a plant-based patty and mushroom gravy?
Yes, and it works well. Use a mushroom-based gravy made with the same roux technique but swap beef stock for vegetable stock and add a teaspoon of soy sauce for depth. Follow the cooking instructions on your plant-based patty packaging for the correct internal temperature.
More burger recipes to try
- Perfect Bacon Double Cheeseburger
- Angus Bacon Guacamole Burger
- Red Robin Chili Cheeseburger
- Mushroom Swiss King Copycat