Poutine Style Beef Patties
The first time I made these poutine-style beef patties, I wasn’t really planning to… I was just craving something warm and savory, but didn’t have time for the whole layered poutine situation. You know, fries, curds, the whole spread – I just wanted something faster. The beef was already thawing on the counter and there were cheese curds in the fridge from the weekend, leftover from who-knows-what. So I thought – why not flatten the idea of poutine into a single, juicy patty? Air-fried until crisp on the edges, soft in the middle, with curds and gravy melting right into it. It’s hearty, messy, and oh the smell of that gravy hitting hot meat…
Why You’ll Crave It
- You get the full poutine experience – rich, cheesy, saucy – without even needing fries (though you should absolutely add them if you feel like it)
- Air fryer magic: juicy on the inside, satisfying crisp on the outside, and barely any mess
- Melty cheese curds + hot gravy = pure comfort food energy
- It’s incredibly quick. Like, weekday dinner quick. From fridge to table in 20 minutes flat
The first time I made this, I stood at the counter eating it straight off the plate with a fork. Didn’t even sit down. That good.
What You’ll Need
- Ground beef: about 500 grams – I like an 80/20 mix for flavor and a bit of juiciness
- Poutine seasoning: 1 packed tablespoon – or your own blend with onion powder, smoked paprika, a little thyme
- Salt: 1 teaspoon – or to your taste (gravy adds more salt too, remember)
- Black pepper: freshly cracked, 1 teaspoon or so
- Cheese curds: 150 grams – ideally fresh and squeaky, chilled works fine too
- Gravy: about 200 ml – hot and ready to pour. Store-bought is fine if you’re short on time, just warm it gently
Easy How-To
Shape the Patties
Take the chilled ground beef and gently shape it into 4 thick patties, about an inch thick or so. Try not to overhandle the meat – light hands make a tender patty. A little indent in the center helps them cook evenly.
Season All Over
Sprinkle salt, pepper, and the poutine seasoning generously on both sides. Press it in gently with your fingers so it sticks. Don’t forget the edges!
Get That Air Fryer Hot
Preheat it to 400°F (or 200°C). A few minutes head-start helps build that golden crust on the patty edges. You really want the outsides to sizzle a little when they go in.
Cook Till Juicy
Place the patties in the air fryer basket, spaced apart. Cook for 8 to 10 minutes, flipping once about halfway through. Peek in during the last minute – look for those golden crisp edges and no pink in the center unless that’s how you like it.
Prep the Good Stuff
While the patties are cooking, make sure your gravy is hot and your cheese curds are ready. If the curds are cold, give them a few seconds in the microwave just to take the chill off – helps them melt better.
Assemble While Hot
Right when the patties come out (and I mean, right away), transfer them to a plate. Quickly scatter the curds over each one, then pour on the hot gravy slowly so it seeps through everything. It’s the most satisfying part.
Garnish and Savor
You can add a little chopped parsley, green onions, or even chives if you like a bit of freshness. Then serve. They’re best hot – and messiest eaten with a knife and fork.
Good to Know
- Shortcut? Freeze raw patties ahead of time and cook straight from frozen – just adjust the cook time by about 3 minutes
- If your curds don’t melt fully (some don’t…), don’t panic. Slightly melty is still the real deal with cheese curds
- I once paired this with leftover mashed potatoes as a base… oh wow. Next level.
Serving Ideas
- Serve over a pile of oven fries for a proper poutine tribute – instant classic
- Add a fresh side like crisp romaine salad to contrast the richness
- Pair with roasted Brussels sprouts tossed in a bit of maple syrup for subtle sweetness
Top Tricks
- Grate a little garlic into the beef mix if you like deeper flavor – just a bit though, or it’ll overpower the curds
- Heat your plates slightly before serving… it keeps the gravy glistening longer
Frequently Asked Questions
Can I use frozen fries for this recipe?
Yes, absolutely. I often throw a batch in the oven or air fryer while the patties cook. Choose thicker-cut ones if you want them to hold up under all the toppings.
What if I can’t find cheese curds?
That’s okay. You can use small cubes of mozzarella or even torn pieces of mild cheddar. It won’t be “official” poutine, but it’ll definitely still be delicious.
Can I make it ahead?
You can shape and season the patties earlier in the day, keep them in the fridge, and cook fresh when ready. Avoid assembling too far ahead – the curds and gravy are best done at the very last minute.
Is there a vegetarian version?
Sure – swap in a plant-based meat alternative you like, make a veggie gravy, and go from there. The toppings still shine just as much.
How do I store leftovers?
Let everything cool fully, then store the patties separate from the gravy if possible. Keeps better that way. Reheat patties in the air fryer, and microwave the gravy before pouring back on.
