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
1 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 Apr 2026- Flavor: The gravy on the burger was a surprising hit with rich, savory taste that many called restaurant-quality. Some found the maple syrup overpowering while others loved the sweet-savory balance it created.
- Ease of prep: Many noted this takes longer than the estimated 35 minutes and involves more steps than typical burgers. The multiple components and cleanup make it more involved but still manageable.
- Suggestions: Use cheese slices instead of shredded for better melting; reduce salt by half as many found it too salty. Consider making extra gravy since there's often not enough for both burgers and dipping.
- Portions: The brioche buns are quite large and dense, making the burgers messy and hard to pick up 🍲. Many served them open-faced or skipped the bun entirely for easier eating.
Reviews from our home cooks
We were surprised by this burger and potato wedge dish! The maple syrup was not as sweet as we expected. That was probably done in part to the dijon mustard that was added. Flavors played very well together! I think it needed more gravy. The photos in the instructions didn't add up quite right to the amount of gravy that the recipe produced.
This one took me by surprise! The gravy is so flavorful and a perfect match with the seasoned cheeseburger. Maple syrup and garlic on the potato wedges....YES! This meal was really a good one!
The maple in the gravy is hands down PERFECT! And the gravy over the crispy wedges was genius
If I could give this more stars I would. This meal was so amazingly delicious. Whole family loved it. The sauce for the potato wedges had so many good flavors and the gravy for the burger was perfection.
Great flavored potato wedges and loved the gravy on the burger. The brioche bun was the perfect mate for this burger.
Canadians have weird taste; they put gravy on everything. Served mine open-faced as there was no way they could be picked up. Odd mixes: onions and maple syrup and garlic?.
