The Ultimate Poutine Burger – Home Trends Magazine

Olive the Best www.olivethebest.ca

burger ingredients

2 lb round chuck

6 Springs Fresh Time

1 tablespoon Montreal steak spice

1 tablespoon onion soup base

1/4 cup ketchup 1 egg

spring green food

6 shibatta buns

6 slices of white cheddar cheese

12 pieces of bacon

2 cups mushrooms

2 tablespoons of the best Madagascar olive oil

2 onions, sliced ​​1/4 cup 1 teaspoon olives black truffle oil

6 cups shore string fries, defrosted

1 pack of pouting gravy

2 cups cheese curds

oil for frying

round mold

direction

1 In a bowl, mix ground sesame seeds and seasonings. Remove the thyme leaves from the twigs before placing them in a bowl. Form into 6 evenly thick patties

2 Put 1 tablespoon of Madagascar black pepper olive oil in a frying pan and fry the mushrooms until golden brown. Remove from pan and set aside. Using the same pan, add 1 tablespoon of Madagascar black pepper olive oil and the onion slices. Cook over medium-low heat until caramelized.

3 In another large skillet, fry 3 patties at a time. Fry for 3-4 minutes on one side. Once baked, top with a slice of white cheddar cheese. When the burger is ready, use the frying pan to cook the bacon.

4 Put mayonnaise and truffle oil in another bowl and mix.

5 Fill a deep pan with enough oil for frying, but not more than half. Heat the oil until it reaches 300o F. Meanwhile, fill thawed French fries into rings until 3/4 full and compress together.

6 Once the oil has reached the correct temperature, carefully submerge the French fries into the mold. Use a spoon to support the bottom and tongs to support each side of the mold. Cook properly, until fries are light golden brown, 5 minutes. Remove the mold from the oil and place it on a plate lined with paper towels to drain excess oil.

7 Cook the gravy according to package directions.

8 Assembly: Brush buns with black truffle aioli on both sides, place burger patties on top and top with bacon, caramelized onions and mushrooms. Place fries on top of patty, cover with cheese curds, gravy, and finally spring vegetables.