Donair Poutine * Recipe

Prep meat mixture

In a large bowl combine ground beef, finely grated onion, breadcrumbs, garlic powder, onion powder, dried oregano, ground cumin, salt and pepper. Add the egg and cold water. Mix thoroughly but gently until evenly combined.

Form and chill

Shape the mixture into a tight loaf or cylinder about 8 inches long and 3 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour (this helps it hold together when cooking).

Cook the meat

Preheat oven to 375°F (190°C). Heat 1 tablespoon vegetable oil in an ovenproof skillet over medium-high heat. Sear the meat loaf on all sides until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast until internal temperature reaches 165°F (74°C), about 20–25 minutes depending on thickness. Let rest 10 minutes, then thinly slice or finely chop/shred the meat for layering over the fries.

Prepare fries (fryer method)

If deep-frying: Rinse cut potatoes and pat dry. Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain and season with 1 tsp salt.

Prepare fries (oven method)

If roasting: Toss cut potatoes with 2 tablespoons oil and 1 tsp salt. Spread on baking sheet in a single layer. Roast at 425°F (220°C) for 30–35 minutes, flipping once, until crispy and golden.

Assemble poutine

Place hot fries on a large serving plate or in individual portions. Scatter 2 cups of cheese curds evenly over the fries. Top immediately with hot sliced or chopped donair meat so the heat softens the curds and melts cheese slightly.

Make sauce

In a bowl whisk together sweetened condensed milk, white vinegar, garlic powder, onion powder, and 1/8 tsp salt until smooth and slightly thickened. Taste and adjust balance—add a little more vinegar for tang or more condensed milk for sweetness.

Finish

Drizzle the donair sauce generously over the hot fries, cheese curds, and meat. The heat from the fries and meat will warm the sauce and help it spread.

Scatter diced tomato, sliced onion and chopped parsley over the top for brightness and texture. Serve immediately so fries stay crisp and cheese curds remain slightly melty.