Hamburger Poutine – LIVE – A MF’er in da Kitchen LIVE!
Craving that classic Canadian comfort but want it a little smarter? Chef Trips brings the heat with his Hamburger Poutine, juicy lean ground beef crumbles seasoned to perfection, piled over crispy oven-baked fries and smothered in a rich, savory gravy that’s lightened up without losing any soul. Topped with fresh cheese curds that melt into gooey perfection, this dish swaps the usual heaviness for bold flavor and better-for-you vibes.Perfect for game day, late-night cravings, or anytime you need comfort food that hits hard. One bite and you’ll be shouting, it’s BEAUTIFUL! Check out the live demonstration video from A MFer in Da Kitchen, for Chef Trips’ step-by-step tips and make it your own!
Ingredients
- 1 lb of ground Beef
- ½ cup of Cheese curds
- 1 lb of cooked French fries substitute with sweet potato
- 3 tbsp of Flour substitute with whole wheat
- 2 tbsp of unsalted Butter
- 3 cups of Beef broth
- ½ cup of Stout beer optional
- 1 tbsp of Worcestershire sauce
- 3 cloves of minced Garlic
- 1 tbsp of Balsamic vinegar
- 1 tbsp of Garlic powder
- 1 tbsp of Onion powder
- Mushrooms optional
- Salt & Black pepper to taste
Instructions
- Start fries cooking, and place cheese curds on the counter to bring to room temperature.
- On medium-high heat, brown the ground beef and onions with some salt & pepper.
- Once brown, remove and keep warm.
- In the same pan, add the butter, garlic, and flour, then cook for 2-3 minutes over medium heat, stirring often to prevent burning.
- Slowly whisk in the beef broth, smoothing any lumps.
- Add the beer, garlic powder, onion powder, Worcestershire sauce, and the balsamic vinegar and stir.
- Add any more salt & pepper to taste.
- Mix in the mushrooms.
- Cook over medium heat until thickened, serve hot.
- On a plate, layer the fries, the cheese curds (the gravy heats them up, but you can also allow the curds to melt over the fries for a few minutes in the oven), and the ground beef, then top with the gravy.
- ENJOY!