Coarsely grate potatoes, and then spread them out in an even layer on a large tea towel. Roll up tea towel. Squeeze tea towel over sink to remove as much liquid as possible. Transfer grated potatoes into large bowl and season with salt.
Step 2
Heat oil in large skillet on medium-high heat. Shape grated potato into four balls. Place potato balls in skillet. Press them down to flatten. Fry hash browns without touching them for 4 to 5 minutes per side or until golden brown. Transfer to a paper towel-lined plate.
Step 3
Warm the poutine gravy over low heat in a small saucepan, stirring occasionally so it doesn't stick to the saucepan.
Step 4
Meanwhile, mix together the ground beef, green onions, and egg in a bowl. Season to taste. Shape beef mixture into four patties. Preheat the barbecue to medium-high. Place patties on oiled barbecue grill. Cook 6 to 8 minutes per side, or until meat is no longer pinkish. For the last few minutes of cooking, place buns on the grill and toast for 2 minutes, or until golden.
Step 5
Place a meat patty, a hash brown, cheese curds, poutine gravy, and chives onto each bun.
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