Canada’s Great Gravy Cheeseburgers
Top recipes from HelloFresh markets around the world
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 teaspoon
Garlic Powder
2 unit
Scallions
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Maple Syrup
4 teaspoon
Dijon Mustard
½ cup
White Cheddar Cheese
(Contains Milk)
1 tablespoon
Flour
(Contains Wheat)
1 unit
Beef Stock Concentrate
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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, salt, and pepper. • Roast on top rack, stirring halfway through, until browned and tender, 20-25 minutes.
• While potatoes roast, 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. 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.
Ground Beef is fully cooked when internal temperature reaches 160°.
