Canada’s Great Gravy Cheeseburgers
with Maple-Dijon Potato Wedges
- Milk
- Wheat
Everything is better with gravy—hello, poutine!—which is why we’re celebrating this iconic gold medal-worthy Canadian recipe in time for the summer games. You’ll sizzle up beef patties to juicy perfection, tuck them into brioche buns, top with easy-melting cheddar, and crown with velvety gravy. On the side, roasted potatoes are tossed with a buttery maple-mustard sauce and sprinkled with scallions.
Ingredients
12 ounce
Potatoes
½ cup
White Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Beef Stock Concentrate
2 unit
Brioche Buns
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Maple Syrup
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.
Roast on top rack, stirring halfway through, until browned and tender, 20-25 minutes.
Meanwhile, trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine beef*, panko, half the maple syrup, half the mustard, remaining garlic powder, ¾ tsp salt (1¼ tsp for 4 servings), and pepper.
Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. TIP: Lower heat if patties begin to brown too quickly.
During the last minute of cooking, top each patty with cheddar; cover pan to melt cheese. TIP: If your pan doesn’t have a lid, cover with foil.
Turn off heat; transfer patties to a plate. Tent with foil to keep warm. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for patties over medium heat. Add scallion whites and cook, stirring occasionally, until softened, 30-60 seconds.
Sprinkle flour over scallion whites and cook, stirring frequently, until flour is lightly browned, 30-60 seconds more.
Slowly whisk in ¾ cup water (1½ cups for 4) and stock concentrate until smooth. Bring to a boil, then reduce to a simmer. Cook, whisking frequently, until thickened, 2-3 minutes. Taste and season with salt and pepper if desired. Remove from heat. TIP: For thinner gravy, add a splash of water.
Halve buns; toast until golden.
Add patties to pan with gravy. Spoon gravy over patties until coated.
Place 1 TBSP butter (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until melted, 30 seconds.
Carefully uncover bowl and stir in scallion greens, remaining maple syrup, and remaining mustard until combined.
Add potato wedges and toss to coat. Taste and season with salt and pepper if desired.
Top bottom buns with patties; spoon as much gravy as you like over the tops. Close to form burgers.
Divide burgers and potato wedges between plates. Serve with any remaining gravy on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique sweet-and-savory combo, with gravy and maple syrup creating a delicious burger experience 🍔.
- Ease of prep: Some found it more involved than expected for a burger, but most agreed the extra effort was worthwhile.
- Suggestions: Consider adding bacon or a fried egg; some preferred the gravy on fries instead of the burger.
- Portions: A few mentioned the buns were too small or dense; others found the meal quite filling.
- Potato wedges: The maple-mustard sauce on wedges was a surprise hit, though some found it too sweet.
