Ingredients (Serves 2)
- 4 HECK! Steak & Butter burgers
- 2 St Pierre burger buns
- A handful of rocket leaves
- 2 slices burger cheese
- 6 bacon rashers, finely chopped
- 1 small onion, finely diced
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 2 tbsp water
- Black pepper
- 150g skin-on fries
- 75g cheese cheddar cubes
- 100ml beef gravy
Method
- Start by making the maple bacon jam. Fry the chopped bacon in a pan over medium heat until crisp. Remove most of the excess fat, leaving a little in the pan, then add the diced onion and cook gently for 8–10 minutes until soft and caramelised. Stir in the maple syrup, brown sugar, balsamic vinegar and water, then simmer for 5–8 minutes until sticky and jam-like. Set aside.
- Cook the fries according to packet instructions until golden and crisp. Heat the beef gravy until hot, then toss the cooked fries with the cheese and spoon over a little gravy so the cheese begins to soften, this will be your poutine topping.
- Cook the HECK! Steak & Butter burgers in a frying pan for 10–12 minutes, turning occasionally, until browned and cooked through. In the final minute, top each burger with a slice of burger cheese and allow it to melt.
- Slice and lightly toast the St Pierre burger buns until golden.
- To build the burger, spread a generous layer of maple bacon jam onto the bottom bun, add a handful of fresh rocket, then place the cheesy HECK! Steak & Butter burger on top. Finish with a spoonful of the warm poutine topping and place the bun lid on top.
- Serve immediately with extra gravy on the side for dipping.