| Prep: 40 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 29g | 13g | 56g |
| sugars | fibre | protein | salt |
| 5g | 10g | 22g | 1.8g |
Why I Love Canadian Veggie Burger with Poutine Topping
A passion for mixing cultural ingredients is the playful muse behind this culinary exploration. Today’s delectable funhouse ride, Veggie Burger with Poutine Topping, is yet another creation that borrows a dash of familiarity, while twisting it with some unexpected ingredients to create an entirely new experience
Looking at the image, one might pause upon the idea of a veggie burger. After all, the market is flooded with an array of these, none of which quite replace the classic beef patty. But this is not just another veggie burger – this is a Veggie Burger with Poutine Topping!
The Wow Factor
For anyone acquainted with burgers, you might think you’ve seen it all. I beg to differ. The West Coast focus on fresh ingredients plays a pivotal role here. The veggie patty with black beans and quinoa is not only flavourful, but also packs a powerful punch of protein. Soft, cooked quinoa adds a layer of texture, while black beans infuse the recipe with a hearty robustness that’s surprisingly close to meat. But where this recipe undergoes its metamorphosis is in the topping – the Poutine topping to be precise.
Inspiration For the Twist
Poutine, originally a Canadian dish, is typically made with fries, cheese curds and a rich gravy. A visit to Montreal left me with a deep appreciation for this comfort food and had me wondering how I could combine it with my Californian and Gujarati roots. Chef Frederic Morin, known for his exceptional renditions of traditional Quebecois dishes, played an inspirational role as well.
The outcome? A west-meets-east fusion that hits the spot perfectly! The Veggie Burger with Poutine Topping makes no compromises on the richness and depth that a traditional Poutine provides. But it does substitute russet potatoes for regular fries. Whole russet potatoes, thinly sliced, retain their natural sweetness, making for an extra tasty base for the cheese curds and gravy. I particularly love how the cheese curds melt into the piping hot gravy, creating a cheesy topping that deliciously complements the hearty veggie burger.
While the meeting of the West Coast and Gujarati flavours continues to be a theme I enjoy, there’s something uniquely satisfying about incorporating unexpected elements from traditional recipes outside of my comfort zone. When it’s the Veggie Burger with Poutine Topping on the menu, it’s an all-round win at my family dinner table.
What You’ll Need
- For Veggie Burgers:
- 2 cans (15 ounces) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup bread crumbs
- 1 large egg
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 6 whole grain burger buns
- For Poutine Topping:
- 1.5 pounds of russet potatoes
- 2 tablespoons of cornstarch
- 2 cups of beef or vegetable broth
- 4 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of ketchup
- 1/4 cup of vegetable oil
- 2 cups of cheddar cheese curds, broke into bite-sized pieces
Method
Step One
To prepare the veggie burgers, first add the black beans to a large bowl and use a fork or potato masher to mash them until they’re mostly smashed. But do leave a few whole beans for some texture.
Step Two
Next, add the cooked quinoa, bread crumbs, egg, minced garlic, cumin, salt, and black pepper. Mix it all together until everything is well combined. Form the mix into 6 burgers and set them aside.
Step Three
Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the burgers and cook them for about 4-5 minutes on each side, or until they’re crispy and heated through.
Step Four
While the burgers are cooking, you can start on the poutine topping. First, wash the russet potatoes and cut them into fries. Place them in a large bowl of cold water and let them soak for at least one hour.
Step Five
After they’ve soaked, drain and dry the potatoes. Toss them in the cornstarch and shake off any excess. Heat the vegetable oil in a large pan or Dutch oven over medium-high heat. Once the oil is hot, add the fries in batches and cook them until they’re crispy and golden brown.
Step Six
While the fries are cooking, start on the gravy. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for about 2 minutes. Slowly whisk in the broth. Bring the mixture to a boil, then reduce the heat and simmer until the gravy has thickened. Stir in the ketchup.
Step Seven
Once the fries and burgers are ready, assemble your veggie burgers. Place a burger on each bun and top with fries, gravy, and a sprinkle of cheese curds. Enjoy your veggie burger with poutine topping.
