RECIPES: Recipe Details

Whistler Village Poutine Burgers
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Whistler Village Peppered Bacon and Poutine Burgers

The first time I had poutine was on a ski trip with friends in Canada. After a cold morning on the slopes with egos bruised, we took a well-deserved break in Whistler Village. Eating steaming hot fries doused in gravy with frozen fingers felt like it was the best meal we ever had. Later, when I created these burgers for my ski buddies, the first exclamation was "this tastes like poutine!" and despite a lack of bruised egos and cold, we felt like we were back in Whistler.


1/2 pound thick sliced peppered bacon, cut into ½ inch pieces
2 large Vidalia onions, peeled, quartered and sliced
12 ounces portabella mushrooms, finely chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon freshly ground black pepper
½ cup Sutter Home Chardonnay
1 teaspoon salt

2 pounds ground Angus chuck (80% lean)
1/2 recipe Peppered Bacon and Portabella Mushrooms, pureed
1/2 teaspoon freshly ground black pepper
2 teaspoons fine sea salt
2 tablespoons Worcestershire sauce

3 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 shallot, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
3 tablespoons flour
½ cup Sutter Home Chardonnay
2 cups good beef stock (preferably homemade)

3 medium Idaho potatoes, grated
1 large Vidalia onion, grated
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons of Colavita Extra Virgin Olive Oil
2 tablespoons unsalted butter

Olive oil, for brushing the grill
6 ounces white cheese curds (substitute smoked Gouda broken into small pieces)
2 tablespoons unsalted butter, softened
6 potato buns


Prepare a medium-high fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the peppered bacon and portabella mushrooms, place a cast iron skillet on the grates. Add the bacon and cook until medium crisp. Remove the bacon with a slotted spoon and reserve. Add the onions, mushrooms, thyme, rosemary, and pepper to the skillet and sauté in the bacon fat until the onions are caramelized, about 15 minutes. Add the Sutter Home Chardonnay and salt and cook until the wine has evaporated, about 5 minutes. Evenly divide the mixture into 2 bowls. Puree one portion for the burger patties and chill. Add the reserved bacon to the other portion and set aside.

To make the burger patties, gently but thoroughly combine all of the ingredients in a large bowl. Divide into 6 equal portions and form into patties slightly larger than the potato buns. Cover and set aside.

To make the gravy, place a cast iron skillet on the grates. Add butter, garlic, shallot, thyme, salt, pepper and Worcestershire Sauce. Cook until shallots are soft, about 2 minutes. Add flour and cook until mixture is light brown, about 5 minutes. Add wine and simmer until partly reduced, about 2 minutes. Add beef stock, whisk until smooth, and simmer for an additional 2 minutes or until gray thickens.

To make the potato patties, place a large heatproof griddle on the grill. In a large bowl combine potatoes, onions, salt and pepper and mix well. Let stand for 15 minutes. Squeeze out excess moisture and discard the liquid. Divide the potato mixture into 6 even parts. Add olive oil and butter to the griddle. Place the 6 potato portions on the griddle and flatten to a thickness of 1/4 inch. Cook patties on one side until golden brown, about 10 minutes. Flip patties and cook for an additional 5-7 minutes. Remove from griddle and cover with foil to keep warm while cooking burgers.

Brush the grill rack with olive oil. Place the patties on the rack and cook for approximately 4 minutes on one each side. During the last 2 minutes of cooking, add equal amounts of cheese curds to the top of each patty. Butter the cut sides of the potato buns and place cut side down on the outer edges of the grilling rack to toast.

To assemble burgers, place a burger patty on each of the bottom buns, add 2 tablespoons of gravy, top with a potato patty, add 2 more tablespoons of gravy and top with equal portions of peppered bacon and portabella mushrooms. Add the bun tops and serve.