Poutine Burger (Burgers with Fried Potatoes, Cheese Curds, and Gravy)

Ingredients

• 20 ounces ground beef freshly ground
• 4 servings pepper black freshly ground
• 1 quart canola oil 
• 6 ounces cheese curds 
• 1 cup gravy hot prepared
• 4  hawaiian rolls 
• 4 servings kosher salt 
• 4 servings onion sliced (if desired)
• 1  potatoes with a mandoline or by hand peeled cut into 1/8th inch matchsticks

Equipment

• bowl
• frying pan
• paper towels
• grill
• stove
• wok
• tongs

Directions

1. Rinse cut potatoes in a bowl of cold water, changing water as necessary until water runs clear.
2. Drain carefully and dry on paper towels.
3. In a deep cast iron skillet, fryer, or wok, heat oil to 350°F. Carefully lower potatoes into oil. Cook potatoes without moving, adjusting heat to maintain temperature, until bubbles from potatoes slow down and potatoes are a pale golden blond, about 3 minutes. Continue cooking, agitating potatoes occasionally with a metal spider or tongs until potatoes are deep golden brown, about 3 minutes longer. Carefully transfer potatoes to a paper towel-lined bowl and season immediately with salt. Allow to cool completely. After cooling, potatoes can be stored in an airtight container at room temperature for up to 3 days.
4. When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium.
5. Transfer to a plate and allow to rest for 5 minutes.
6. While burgers rest, toast buns until golden brown.
7. Place onions on bottom bun (if using). Top with burger patties, cheese curds, fried potatoes, and hot gravy. Close burgers.
8. Serve immediately.