Maple Bacon Cheeseburger Poutine (Print Version)
# Ingredients:
→ Poutine Components
01 -
Frozen potato fries (crinkle cut or straight)
02 -
450 grams ground beef (80% lean)
03 -
225 grams fresh cheese curds
04 -
6 slices thick-cut streaky bacon
05 -
1 small onion, thinly sliced
→ Flavorings & Glaze
06 -
15 milliliters olive oil
07 -
5 milliliters garlic powder
08 -
2.5 milliliters freshly ground black pepper
09 -
60 milliliters pure maple syrup
10 -
15 milliliters Dijon mustard
11 -
15 milliliters soy sauce
# Instructions:
01 -
Preheat your oven according to the frozen potato fries package directions. Arrange the fries in a single layer on a baking sheet and bake until golden brown and thoroughly crispy.
02 -
While the fries bake, cook the thick-cut bacon in a large skillet over medium heat until it achieves a crisp texture. Transfer the cooked bacon to a plate lined with paper towels to drain excess fat, then crumble it into small pieces. Reserve the bacon drippings in the skillet for the next step.
03 -
In a small saucepan, whisk together the pure maple syrup, Dijon mustard, soy sauce, 5 milliliters of garlic powder, and 2.5 milliliters of black pepper. Bring the mixture to a gentle simmer over medium heat and cook for 3 to 5 minutes, stirring frequently, until the glaze slightly thickens.
04 -
Add the thinly sliced onion to the skillet containing the reserved bacon drippings. Cook over medium-low heat for 8 to 10 minutes, stirring frequently, until the onions are softened, caramelized, and golden brown.
05 -
Season the ground beef with the remaining garlic powder and black pepper. Cook the beef in a separate skillet over medium-high heat for 4 to 5 minutes per side if forming a patty, or until browned and cooked through if breaking into crumbles.
06 -
On a large serving platter or baking dish, layer the hot, crispy fries, followed by the fresh cheese curds, browned ground beef, crumbled bacon, and caramelized onions.
07 -
Generously drizzle the warm maple glaze over the assembled poutine. Serve immediately to ensure the cheese curds melt optimally.
# Notes:
01 -
For best results, use freshly cooked fries and assemble the poutine immediately to encourage proper melting of the cheese curds.
02 -
Adjust the amount of maple glaze according to your preference; it's simple to prepare additional quantities.
03 -
If fresh cheese curds are unavailable, a suitable substitute would be chunks of mozzarella or torn provolone cheese.
04 -
For a lighter variation, consider using thick-cut turkey bacon.
05 -
Honey can be utilized as a substitute for maple syrup in the glaze, though this will result in a distinct flavor profile.
06 -
Leftovers can be stored separately and reheated in an oven or air fryer to maintain optimal crispness.
07 -
Serve this rich poutine with a tangy coleslaw or a simple green salad to provide a balancing contrast.