Sugar Shack Maple and Cheese Curd Pork Burgers
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Sugar Shack Maple and Cheese Curd Pork Burgers

Sugar Shack Maple and Cheese Curd Pork Burgers

with Maple-Mustard Roasted Potatoes

All aboard the sugar shack express! This meal inspired by the Quebecois feast celebrates the magic of maple syrup. We've also borrowed flavours from another Quebecois fave, poutine. The pork burger patty is seared and then cooked in a rich gravy while squeaky cheese curds melt on top. A side of roasted potatoes tossed in a maple-mustard butter completes this francais feast. All that's left to do is say 'bon appétit' and dig in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 unit

Brioche Bun

(Contains Egg, Wheat)

460 g

Russet Potato

50 g


7 g


56 g

Cheese Curds

(Contains Milk)

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Beef Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp


(Contains Milk)

1 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories1150 kcal
Fat60 g
Saturated Fat27 g
Carbohydrate110 g
Sugar24 g
Dietary Fiber6 g
Protein50 g
Cholesterol165 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Non-Stick Pan
Medium Bowl
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.


Meanwhile, peel, then thinly slice shallot.Finely chop chives.Add pork, breadcrumbs, half the maple syrup, half the mustard, half the chives and remaining garlic salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Start patties

Heat a medium non-stick pan (large pan for 4 ppl) over medium heat.When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl the pan until melted, 30 sec.Add patties. Pan-fry until lightly charred, 2-3 min per side. (NOTE: It’s okay if patties don't cook all the way through in this step.)Remove from heat. Transfer patties to a plate.

Make gravy and finish patties

Heat the same pan over medium.Add 1 tbsp butter (dbl for 4 ppl). Swirl the pan until melted, 30 sec.Add shallots. Cook, stirring often, until golden-brown, 1-2 min.Sprinkle flour over shallots. Stir to coat.Slowly add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Stir to combine. Cook, stirring frequently, until simmering, 1 min. Return patties to the pan and flip to coat. Cover and cook for 3 min.Flip patties, then top with cheese curds. Cover and continue to cook until cheese is melted and patties are cooked through, 3-4 min.**

Toast buns and make maple-mustard butter

Meanwhile, halve buns.Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to a medium microwave-safe bowl. Microwave on high until melted, 20-30 sec. Add remaining maple syrup, remaining mustard and remaining chives to melted butter. Stir to combine.

Finish and serve

Add potatoes to the bowl with maple-mustard butter. Season with salt and pepper, to taste, then toss to coat.Stack patties on bottom buns, then spoon some gravy over top. Close with top buns.Divide burgers and potatoes between plates.Serve any remaining gravy on the side for dipping.