Name: Poutine on the Ritz Burger
Yield: Makes 4
Ingredients: 1 ounce dried porcini mushrooms; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; ½ medium onion, sliced; ½ medium shallot, sliced; ½ medium leek, white and pale-green parts only, sliced; 1 garlic clove, smashed; 2 teaspoons tomato paste; 2 cups veal demi-glace or homemade veal stock; 2 teaspoons black peppercorns; 1 teaspoon apple cider vinegar; 1 teaspoon green peppercorns; 1 teaspoon Worchestershire sauce; 2 sprigs parsley; 2 sprigs thyme; 1 bay leaf; 1 pound frozen, wide-cut steak fries (such as Ore-Ida), fried to a deep golden brown according to manufacturer’s directions; Unsalted butter, room temperature (for buns); 4 sesame seed buns, split; Vegetable oil (for pan); 1½ pounds ground beef chuck (20% fat); Kosher salt, freshly ground pepper; Mayonnaise, dill pickle slices, cheddar cheese curds or halloumi, and finely chopped chives (for serving)

Matt McGrath

This burger was inspired by one of the many punny burgers from the TV show Bob's Burgers. If you’re feeling really “ritzy,” ask your butcher to grind a couple of well marbled cuts for you and make a signature burger blend: we like a 50/50 mix of untrimmed brisket and boneless short rib.

Recipe notes