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Prep Time
10 mins
Total Time
40 mins


5 oz
yellow-fleshed potatoes, approx. 4 medium, peeled
150 g
½ tsp
2 mL
⅓ cup
canola oil, divided
74 mL
6 oz
8 Canadian Chuck burgers
180 g
2 tbsp
30 mL
shallot, minced
1 tsp
chopped fresh thyme
5 mL
2 tbsp
all-purpose flour
30 mL
1¼ cup
low-sodium beef broth
300 mL
¼ cup
1 mL
onion buns, toasted
1½ cups
white cheese curds
375 mL
2 tbsp
chopped fresh chives
30 mL


Step 1
Coarsely grate potatoes on a box grater. Spread in an even layer on a large kitchen towel. Roll the towel into a log. Over the sink, wring the towel to release as much moisture as possible. Transfer the potatoes to a large bowl. Season with salt.
Step 2
Heat about 2 tbsp (30 mL) oil in a large skillet set over medium-high heat. Dollop the potato mixture into the skillet into four ¼ cup (60 mL) portions. Gently press down to flatten. Cook, without disturbing, for 4 to 5 min. per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining potato mixture, adding extra oil if necessary.
Step 3
Meanwhile, heat 1 tbsp (15 mL) in another large skillet set over medium-high heat. Cook, burgers in batches, for 4 to 5 min. per side or until cooked through, and internal temperature reaches 160°F(71°C), adding more oil as needed. Transfer burgers to plate. Keep warm.
Step 4
Wipe out one of the skillets. Melt butter in it over medium heat. Add shallots and thyme and cook 2 to 3 min., or until softened. Sprinkle in flour and cook, stirring, 2 min. or until foaming. Slowly whisk in broth. Bring to a boil then reduce to a simmer 5 to 6 min. or until thickened. Stir in pepper to finish gravy.
Step 5
Place burger patties on buns. Top with grated potato rounds, gravy, cheese curds and chives.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1 burger
36 g
Saturated Fat:
14 g
60 g
3 g
4 g
125 mg
49 g
750 mg