Skin-on fries piled on top of a juicy patty, topped with brown gravy and cheese curds. Served with malt vinegar on the side.

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Fried cheese curds


  • 1 1 burger patty of your choice
  • 1 white burger bun, toasted
  • 6 ounces (about 2 cups) skin-on fries, preferably house-made
  • 3-4 ounces brown gravy, made with half chicken stock and half beef stock


  1. Cook burger to an internal temperature of 160°F.
  2. Place burger on bun heel.
  3. Pile on the fries. They should be falling off the burger.
  4. Ladle the gravy on top of the fries. Don’t be shy.
  5. Top with bun crown. Squish slightly for best effect.

Concept Variations

Healthy Alternatives

Let’s be honest, who wants this to be healthy?

Hearty Additions

More fries, more gravy, AND an extra patty. A couple of Canadian Beer on the side would work too.


Instead of traditional poutine, go with chips and gravy piled on top.

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