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PHOTO: "The Poutine Burger"
http://aht.seriouseats.com/archives/2013/06/the-burger-labs-toppings-week-2013-poutine-burger.html?ref=pop_a_hamburger_today
There are only three elements that make up a perfect plate of poutine. First is really good fries. When designing this burger, I started by taking a very literal approach: topping a burger with poutine made with standard, thick-cut french fries. It was delicious, but it was not more than the sum of its parts, as a well-designed sandwich should be.
The problem? The fries, despite their crisp exterior, were simply too similar in texture to the burger itself. Moist-on-moist doesn't make for the most exciting bite of food. I gradually reduced the thickness of my fries in order to increase their crisp-crust-to-interior ratio until I finally reached the stage where they were literally matchstick-thickness, crisp all the way through.
The other two elements of poutine—the cheese curds and the gravy—didn't require much tinkering at all; they worked as-is with the burger concept. If you have a local cheese maker, most likely they'll sell you fresh cheese curd if you ask them. You can order them online (there are a number of options available on Amazon, or you can do what I did: make them yourself with fresh milk and rennet tablets (the process is remarkably easy, requiring nothing more than a thermometer and a pot).
As for the gravy, any sort of meat broth-based homemade gravy will do. This is a good place to start. Poutine gravy tends to be glossier and shinier than your standard roux-thickened American-style gravy, so if you want to get that look just right, you should thicken your gravy with a pure starch like cornstarch or arrowroot as opposed to flour.
There are only three elements that make up a perfect plate of poutine. First is really good fries. When designing this burger, I started by taking a very literal approach: topping a burger with poutine made with standard, thick-cut french fries. It was delicious, but it was not more than the sum of its parts, as a well-designed sandwich should be.
The problem? The fries, despite their crisp exterior, were simply too similar in texture to the burger itself. Moist-on-moist doesn't make for the most exciting bite of food. I gradually reduced the thickness of my fries in order to increase their crisp-crust-to-interior ratio until I finally reached the stage where they were literally matchstick-thickness, crisp all the way through.
The other two elements of poutine—the cheese curds and the gravy—didn't require much tinkering at all; they worked as-is with the burger concept. If you have a local cheese maker, most likely they'll sell you fresh cheese curd if you ask them. You can order them online (there are a number of options available on Amazon, or you can do what I did: make them yourself with fresh milk and rennet tablets (the process is remarkably easy, requiring nothing more than a thermometer and a pot).
As for the gravy, any sort of meat broth-based homemade gravy will do. This is a good place to start. Poutine gravy tends to be glossier and shinier than your standard roux-thickened American-style gravy, so if you want to get that look just right, you should thicken your gravy with a pure starch like cornstarch or arrowroot as opposed to flour.
8 replies
= new reply since forum marked as read
= new reply since forum marked as read
use it for hot hamburgers with curd cheese all the time. The only thing I don't do is sliver up the potatoes, but I will next time.. 
better looking than those gross ones with eggs on them.
hey Amerigo 
long time no see
Not the "regular" I once was but still a card-carrying DUer.
