Canada’s Great Gravy Cheeseburgers

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.