Gourmet Poutine Burger – as featured on the Marc & Mandy Show
by Olive the Best | May 8, 2025 |
As seen on the Marc & Mandy Show, this indulgent burger is what long weekend dreams are made of—layers of juicy beef, crispy homemade fries, cheese curds, rich gravy, and a hint of Black Truffle Olive Oil. It’s a Canadian classic turned gourmet, and yes—you’ll need a fork and knife for this one!
Prep Time20 minsCook Time20 minsTotal Time40 mins
Caramelized Onions
4 onions
1 tbsp Olive the Best Wild Mushroom & Sage Olive Oil
salt, sugar - as needed
Mushrooms
½ lb cremini mushrooms
3 tbsp Olive the Best Madagascar Black Peppercorn Olive Oil
French Fries
5 oz yellow-fleshed potatoes, about 4 medium sized, peeled
⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil
Burgers
2 lbs ground beef
4 large sprigs of fresh thyme (stems removed)
1 tbsp Montreal Steak Spice
½ pack of onion soup Mix
½ cup ketchup
2 eggs
Gravy
2 tbsp butter
1 shallot, minced
1 tsp fresh thyme, chopped
2 tbsp flour
1 ¼ cups low-sodium beef broth
¼ cup pepper
Prepping the Burger
2 cups spring salad mix
1 ½ lbs cheese curds
1 tbsp Olive the Best Black Truffle Oil
½ cup Hellman's mayonnaise, to taste
8 ciabatta or onion buns
Caramelizing the Onions
1Start by slicing your onions in a uniform size so they cook evenly.
2Heat a large saute pan over medium high heat. You’ll want a pan large enough that your onions can spread out and have contact with the bottom of the pan.
3Add your sliced onions and toss them around so they’re all coated and they are sizzling.
4Now turn your pan down a little. Be patient and keep the heat low so they don't burn or brown straight away. You can add a sprinkle of salt and allow the onions to slowly soften. This is after about 5-10 minutes
5Stir them every few minutes so they cook evenly and don’t burn. Add extra oil or butter when needed then after 10-20 minutes they should be quite soft and starting to become golden brown.
6Another 10 minutes and the brown colour is more intense. Enhance the sweetness even more, add a little sprinkle of sugar. They should be brown, soft and sweet. Pull them off the heat and set aside.
Sauteing the Mushrooms
7Wipe the mushrooms clean, chop them.
8Place a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms to the skillet.
9Cook until most of the moisture has cooked off and the mushrooms are soft. This should take about 3-5 minutes. Set aside.
Making the Fries (a variation of what was featured on Marc & Mindy Show)
10Coarsely grate potatoes then spread them in an even layer on a kitchen towel. Roll the towel with the potatoes and wring the towel to release as much moisture as possible. Place the strained potatoes into a bowl and season with salt.
11Heat oil in a large skillet set over medium-high heat. Place the potato mixture into the skillet into eight ¼ cup portions. Gently press down to flatten.
12Cook for about 5 minutes per side or until they start to turn golden brown. Transfer to a plate.
Making the burger patties
13In a large bowl add beef, fresh thyme, steak spice, onion soup mix, ketchup and eggs.
14Combine and divide the meat mixture into 8 equal portions to form patties that are about an inch thick. If you're grilling press your thumb in the centre so the burgers don't puff in the centre while cooking.
15In large skillet set over medium-high heat, cook burgers in batches, for about 5 minutes a side or until cooked through, adding more oil as needed. Transfer burgers to plate. Keep warm.
Making the Gravy
16Wipe out one of the skillets then add butter and place on medium heat. Add shallots and thyme and cook until softened.
17Sprinkle in flour and cook, stirring until foaming then slowly whisk in beef broth.
18Bring to a boil then reduce to a simmer until thickened. Stir in pepper to finish gravy.
Putting it all Together
19Add the black truffle olive oil to the mayo and stir to blend.
20Add the truffle mayo blend to the bun. Top with salad greens then the burger, cheese, caramelized onions, fries, cheese curds and top with gravy - in that order.
21Make sure you have a knife and fork handy for this one. It's a giant gourmet burger that will satisfy any appetite.
Ingredients
Caramelized Onions
4 onions
1 tbsp Olive the Best Wild Mushroom & Sage Olive Oil
salt, sugar - as needed
Mushrooms
½ lb cremini mushrooms
3 tbsp Olive the Best Madagascar Black Peppercorn Olive Oil
French Fries
5 oz yellow-fleshed potatoes, about 4 medium sized, peeled
⅓ cup Olive the Best Ultra Premium Extra Virgin Olive Oil
Burgers
2 lbs ground beef
4 large sprigs of fresh thyme (stems removed)
1 tbsp Montreal Steak Spice
½ pack of onion soup Mix
½ cup ketchup
2 eggs
Gravy
2 tbsp butter
1 shallot, minced
1 tsp fresh thyme, chopped
2 tbsp flour
1 ¼ cups low-sodium beef broth
¼ cup pepper
Prepping the Burger
2 cups spring salad mix
1 ½ lbs cheese curds
1 tbsp Olive the Best Black Truffle Oil
½ cup Hellman's mayonnaise, to taste
8 ciabatta or onion buns
Directions
Caramelizing the Onions
1Start by slicing your onions in a uniform size so they cook evenly.
2Heat a large saute pan over medium high heat. You’ll want a pan large enough that your onions can spread out and have contact with the bottom of the pan.
3Add your sliced onions and toss them around so they’re all coated and they are sizzling.
4Now turn your pan down a little. Be patient and keep the heat low so they don't burn or brown straight away. You can add a sprinkle of salt and allow the onions to slowly soften. This is after about 5-10 minutes
5Stir them every few minutes so they cook evenly and don’t burn. Add extra oil or butter when needed then after 10-20 minutes they should be quite soft and starting to become golden brown.
6Another 10 minutes and the brown colour is more intense. Enhance the sweetness even more, add a little sprinkle of sugar. They should be brown, soft and sweet. Pull them off the heat and set aside.
Sauteing the Mushrooms
7Wipe the mushrooms clean, chop them.
8Place a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms to the skillet.
9Cook until most of the moisture has cooked off and the mushrooms are soft. This should take about 3-5 minutes. Set aside.
Making the Fries (a variation of what was featured on Marc & Mindy Show)
10Coarsely grate potatoes then spread them in an even layer on a kitchen towel. Roll the towel with the potatoes and wring the towel to release as much moisture as possible. Place the strained potatoes into a bowl and season with salt.
11Heat oil in a large skillet set over medium-high heat. Place the potato mixture into the skillet into eight ¼ cup portions. Gently press down to flatten.
12Cook for about 5 minutes per side or until they start to turn golden brown. Transfer to a plate.
Making the burger patties
13In a large bowl add beef, fresh thyme, steak spice, onion soup mix, ketchup and eggs.
14Combine and divide the meat mixture into 8 equal portions to form patties that are about an inch thick. If you're grilling press your thumb in the centre so the burgers don't puff in the centre while cooking.
15In large skillet set over medium-high heat, cook burgers in batches, for about 5 minutes a side or until cooked through, adding more oil as needed. Transfer burgers to plate. Keep warm.
Making the Gravy
16Wipe out one of the skillets then add butter and place on medium heat. Add shallots and thyme and cook until softened.
17Sprinkle in flour and cook, stirring until foaming then slowly whisk in beef broth.
18Bring to a boil then reduce to a simmer until thickened. Stir in pepper to finish gravy.
Putting it all Together
19Add the black truffle olive oil to the mayo and stir to blend.
20Add the truffle mayo blend to the bun. Top with salad greens then the burger, cheese, caramelized onions, fries, cheese curds and top with gravy - in that order.
21Make sure you have a knife and fork handy for this one. It's a giant gourmet burger that will satisfy any appetite.
Gourmet Poutine Burger – as featured on the Marc & Mandy Show
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