The Poutine Burger with Cheese Curds and Gravy is a culinary mashup that perfectly encapsulates indulgence and creativity, bridging the gap between two iconic North American comfort foods: the cheeseburger and poutine. Its inspiration lies in celebrating the rich food cultures of Canada and the United States through an unapologetically hearty dish. This burger is not just a meal—it’s an experience, designed for those who seek bold flavors and crave something a little out of the ordinary.
At its core, this recipe is a tribute to poutine, the beloved Canadian classic from Quebec. Traditionally, poutine consists of crispy fries topped with squeaky cheese curds and smothered in savory gravy. Revered as a comfort food staple, it’s a dish that elicits nostalgia and pride in Canadian culture. By incorporating these elements into a burger format, this recipe offers a way of enjoying poutine in handheld, stacked fashion, adding portability and a unique twist to the dish.
What makes this version stand out is its handcrafted components. From the thick-cut, crispy bacon to the fresh cheese curds, every ingredient is carefully selected for maximum flavor. The juicy and well-seasoned beef patty, made with an 80/20 ground beef blend, serves as the perfect canvas for the robust toppings. Brioche buns, toasted with a touch of butter, provide a soft yet sturdy structure to hold together the rich layers. The construction of the burger ensures every bite hits the mark—a satisfying combination of savory, creamy, and meaty flavors.
The gravy is a critical component of the recipe, bringing a luscious richness to the mix while tying in the essence of poutine. Made with a roux of unsalted butter and flour, elevated with beef stock and a splash of Worcestershire sauce, the gravy is both silky and intensely flavorful. Its warmth melds beautifully with the cheese curds, softening them slightly without compromising their signature squeaky texture—a hallmark of authentic poutine.
On the American side of the inspiration, the foundational appeal of burgers is celebrated. Cheeseburgers are versatile and universally adored; by combining the elements of a burger with poutine, the dish treads new ground while remaining deeply familiar. The decadence of the Poutine Burger also mirrors the American love for culinary innovation and indulgence, making it a fusion that both cultures can proudly embrace.
This recipe is more than just a marriage of two iconic dishes—it’s an exploration of how food can transcend borders and offer new, delightful experiences. While firmly rooted in tradition, the Poutine Burger invites personal customization. For instance, a smoky touch can be added by using smoked bacon, or bourbon can be whisked into the gravy for a Southern twist. A vegetarian version can replace the beef patty with a plant-based one, and mushroom gravy can substitute the beef gravy, making it a versatile option for diverse palates.
Every bite of this burger is comfort food at its finest. Whether you’re serving it at a backyard cookout, an indulgent dinner, or a casual get-together, the Poutine Burger is guaranteed to impress with its creative nod to tradition and its sheer, unrelenting deliciousness.
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 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.