Anthony’s Best Burger with BBQ Sauce, Cabbage and Celeriac Coleslaw and Poutine with Homemade Gravy

In a large bowl, mix first 7 ingredients. Form beef mixture into 4 patties and place on a baking tray. Brush both sides of hamburger buns with olive oil.

Spray grill rack with non-stick spray and prepare barbeque (medium-high heat). Grill burgers until lightly charred and cooked to desired doneness, about 6-8 minutes per side for medium-well. Grill buns, cut side down, about 2 minutes, or until golden.

To assemble burger, spread BBQ sauce on both sides of bun. Top with hamburger patty, coleslaw, and cheddar cheese. Serve with Poutine.

Preheat oven to 400 F.

Slice 1/2 inch off the top of the garlic. Place Vidalia onion slices and head of garlic (cut side up) on separate pieces of tinfoil. Drizzle each with olive oil, salt and pepper and wrap tightly.

Bake in preheated oven for 30-40 minutes, or until tender. Remove from oven, let cool and squeeze out garlic cloves. Discard skin. Maintain oven temperature.

Meanwhile, in a medium ovenproof saucepan, simmer cider vinegar with bay leaves and cinnamon stick until liquid has reduced by half, 7-8 minutes. Remove bay leaves and cinnamon.

Add ketchup, bourbon, chipotle peppers, molasses and Worcestershire sauce to reduced cider vinegar. Stir to combine.

Add brown sugar, cumin, coriander, pepper, and paprika. Stir to combine. Add reserved roasted garlic and onions. Puree with a hand blender until smooth.

Transfer mixture to preheated oven, and let sauce reduce 20-30 minutes, or until slightly charred around edges.

Remove from oven and season with salt, pepper and a splash of bourbon.

In a large bowl, toss celeriac and cabbage with salt. Let stand 10-15 minutes, and then rinse and drain. In a small bowl, soak red onions in water for 10 minutes, and drain.

In a large bowl, toss celeriac, cabbage and red onion.

In a small bowl, mix mayonnaise, cider vinegar, grainy mustard, and cumin

Add dressing to coleslaw and toss to combine. Garnish with fresh cilantro and season with salt and pepper.

For the French fries, place the potatoes in a large pot. Fill with cold water, covering the potatoes by 1 inch. Bring water up to a gentle simmer over medium heat and cook 3-5 minutes, or until tender. Drain potatoes and dry completely.

In a large pot, heat oil to 375 F. Submerge half of the potatoes into oil, and cook until golden brown, 4-5 minutes. Drain on paper towel and sprinkle with salt. Keep fries in warm oven while frying the next batch.

For the gravy, sauté bacon in a medium saucepan, 8-10 minutes, or until golden and crispy. Remove bacon leaving reserved bacon fat in pan. Add onion and sweat for 2-3 minutes, or until translucent. Add flour, and whisk to combine, about 2-3 minutes. Add white wine and Worcestershire sauce to deglaze pan.

Add stock and pepper and cook 3-4 minutes, or until gravy has thickened.

Preheat oven to 400 F. To assemble, divide fries among 4 ovenproof dishes. Sprinkle with cheese curds and drizzle with gravy. Place in preheated oven until cheese is starting to melt, about 2 minutes. Remove from oven and sprinkle with reserved bacon, fresh thyme and coarse salt.