Grilled Poutine Burger


  1. Grill patty to desired doneness
  2. Cook fries in 350 fryer until crisp. Cook cheese curds in fryer until crisp but not blown out

  3. Heat beef demi

  4. Grill/toast brioche bun

  5. Mix mayo, truffle salt, and truffle oil to combine

  6. Place burger on toasted bottom bun. Arrange fries and curds on top of burger. Top with shredded cheddar. Pour gravy over top. Garnish with julienne green onion. Spread top bun with truffle aioli, place bun facing up next to burger


  • 1 each Heritage Ovens® Bun(s), Brioche, sliced 4in
  • 1/2 oz West Creek® Cheese Shredded, Cheddar Jack, feather shredded
  • 3 oz Anchor cheese curds, Wisconsin breaded
  • 1 1/2 oz Minors demi-glace , beef GF
  • 3 oz Roma Fries, regular cut skin on
  • 1 each Peak Fresh Produce® Onion(s), Green, julienne (white part only)
  • 1 tbsp West Creek® Mayonnaise, whole egg, gluten free
  • 1 8 oz Special Blend Patty
  • salt and pepper, to taste
  • 1/2 tsp Roland truffle oil
  • 1 tbsp Roland Truffle sea salt