COURTESY WILLOW GLEN FARM

You know, sometimes you want the burger AND the poutine, but there’s no way you can eat both? Here’s the solution - skip the bun!

Ingredients

• potatoes
• olive oil
• salt
• fresh thyme

• 1lb lean ground beef (Highland of course)
• ¼ cup onion, minced
• 1 egg
• dash of tabasco sauce
• seasoning salt
• haloumi, sliced

• 2 tbsp butter
• ¼ cup mushrooms, minced (optional)
• ¼ cup flour
• beef broth
• fresh rosemary, minced
• salt & pepper

Preparation

Fries

Preheat oven to 425F. Cut potatoes into fries, pat dry. Toss with salt, a little olive oil and some fresh thyme. Place on parchment lined baking sheet and bake for about 30 minutes or until browned.

Burgers

Mix the ground beef, onion, egg, tabasco & seasoning salt well. Form into thin patties, place a slice of haloumi on the first burger, cover with another thin burger and seal the edges. Fry, then hold in warm oven.

Gravy

After frying the burgers, loosen the leftover bits in the pan and add a little butter & mushrooms over medium-low heat. Or more - depending on how much fat was left over.  When melted, add the flour, mixing well. Cook a short while, then slowly whisk in your beef broth (about 2 cups, but it depends). Simmer and add the rosemary and leftover bits of haloumi (if any). Add more broth if it gets too thick; simmer longer if it’s too thin. Season to taste with salt & pepper.

Fries onto a plate, top with hamburger and gravy. Enjoy!