A hamburger enriched with poutine, the traditional Canadian dish made with crispy golden fried potatoes sprinkled with bits of cheese, and gravy.
4 Martin’s Sandwich Rolls, toasted
3 Tablespoons Butter, divided
1/2 Yellow Onion, diced
1 Pound Ground Beef
1 Large Egg
4 Tablespoons Breadcrumbs
1 Tablespoon Worcestershire Sauce
1 Teaspoon Fresh Thyme Leaves
For the gravy:
3 Tablespoons Butter
2 Tablespoons Flour, divided
1 Large Shallot, finely chopped
1 Clove Garlic, minced
2 Teaspoons Fresh Thyme Leaves
1 Cup Beef Stock
French Fries, prepared
1 Cup Cheese Curds or Fresh Mozzarella
To prepare burgers, melt 2 tablespoons butter in a large pan over a medium-high heat and cook the onion for 3-4 minutes until just softened. Remove from pan.
In the same pan, melt 1 tablespoon butter. Then lay two opened Sandwich Rolls face down on pan to toast until golden brown.
In a large bowl, combine onion with ground beef, egg, breadcrumbs, Worcestershire sauce, and thyme. Add salt and pepper to taste. Mix until just combined. Divide mixture into four equal portions and gently shape each into patty about 4 inches wide. Use your thumb to make a dimple in the center of each burger. Cover and refrigerate for 1 hour.
Cook burgers on a medium-hot barbecue, grill, or frying pan. Leave them undisturbed for 4-5 minutes, then carefully turn over. Cook for a further 4-5 minutes, until no longer pink inside.
Meanwhile, to prepare gravy, melt butter in medium saucepan over medium heat. Add 1 tablespoon flour and whisk for 2 minutes until smooth.
Add shallots, garlic, and thyme and cook for two minutes until softened. Add beef stock, and some salt and pepper. Bring to simmer and cook for 5-6 minutes until thickened enough to coat back of spoon, stirring occasionally. (Tip: If sauce is not thick enough, stir 1 tablespoon flour with cold water until dissolved and then add to sauce mixture until it reaches desired thickness.)
To assemble, spread bottom halves of burger buns generously with gravy. Place burgers on top and top with cheese curds. Add layer of fries and ladle over some more gravy. Close with top buns and serve with any remaining fries and gravy on the side.