Poutine Burger

Indulge in the ultimate comfort food experience with our Poutine Burger, where two beef patties are crowned with crispy, duck fat-fried steak-cut potatoes. Melting into the layers of savory goodness are generous portions of Bongards® Pasteurized Blended Provolone Cheese and Bongards® Pasteurized Blended Mozarella Cheese, adding a creamy richness to every bite. But what truly elevates this burger to new heights is the decadent drizzle of rich beef gravy, cascading over the ensemble to create a symphony of flavors that delight the senses.



  1. Prepare duck fat fries.
  2. Prepare beef gravy.
  3. Form two 4 oz. beef patties.
  4. Griddle patties on medium-high heat for 3-4 minutes per side until edges are crispy, while pressing down to thin patties.
  5. Top each patty with 1 slice of mozzarella and 1 slice of provolone cheese.
  6. While burgers are cooking, fry potatoes and griddle bun.
  7. Assemble burger by layering both beef patties, topping with duck fat fries, gravy, and parsley.

Secondary Recipes

Duck Fat Fries

  • 4 large russet potatoes, scrubbed and peeled, if desired
  • 10 oz. rendered duck fat
  • kosher salt
  1. Place a Dutch oven or deep saucepan on stove. Place baking sheet next to Dutch oven and set cooling rack over top for use to drain potatoes after cooking.
  2. Add duck fat to Dutch oven until about 2-3 inches deep. May add vegetable oil to obtain correct depth if not enough duck fat.
  3. Cut potatoes lengthwise in half, then slice each half lengthwise into thirds, then cut each piece in half lengthwise again, ensuring consistent thickness among all fries. Adjust number of cuts according to size of potato.
  4. Place potatoes in single layer onto paper towel-lined microwave-safe plate. Pat dry to remove moisture.
  5. Microwave for 1 minute to pre-cook potatoes about halfway.
  6. Pat dry again and set aside to air dry fully while fat is coming to temperature.
  7. Increase heat on stove to medium-high and heat duck fat to 350°F.
  8. Cooking in small batches, add enough potatoes to hot fat to form a single layer. Allow enough room between each fry so the fat can easily bubble up and nearly cover the fries.
  9. Use tongs to turn the fries as they brown to ensure even color on all sides.
  10. Transfer browned fries to cooling rack and immediately sprinkle liberally with kosher salt.
  11. Continue cooking potatoes in small batches until all are done, keeping each batch warm in low oven until ready to serve.
  12. Leftover duck fat can be cooled for 20 minutes, strained, and refrigerated for use within 2 days, or frozen for longer storage.

Beef Gravy

  • 2 Tbsp. butter
  • 2 Tbsp. flour + 1 tsp. flour
  • 10-1/2 oz. beef broth
  • 1 tsp. Better Than Bouillon beef base
  • 1/2 – 1 tsp. red wine, optional
  • 1/4 tsp. tomato paste
  • 1/8 tsp. worcestershire sauce
  • 1/16 tsp. fresh thyme, chopped (can substitute 1/8 tsp. dried thyme)
  • 1/16 tsp. onion powder
  • 1/16 tsp. coarse ground black pepper (or to taste)
  • 1/16 tsp. garlic powder
  1. In small sauté pan, melt butter.
  2. Add flour and heat until bubbly while stirring.
  3. Cook and stir for 2 minutes.
  4. Slowly whisk in beef broth.
  5. Add rest of ingredients, to taste.
  6. Bring to a boil while stirring, cook and continue to stir until thickened, about 2-3 minutes.
  7. Serve with more coarse ground black pepper, if desired.