RECIPES: Recipe Details

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The Sugar Shack Sizzler

In the spring in New England you’ll often find plumes of smoke coming from a shack in the back of many homes. It’s there where you’ll find maple sap being evaporated into syrup. There’s a festival I go to every year that celebrates the maple harvest by cooking sausages in boiling sap and serving them with pancakes. This burger was created to recreate those times.


2 1/2 pounds ground chuck
2 tablespoons Tabasco Chipotle
2 tablespoons Montreal Steak Seasoning mix
1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons maple syrup
olive oil for the grill
3/4 pound smoked cheddar cheese
6 large sesame seeded buns
6 leaves green leaf lettuce
1 large deli style garlic pickle, sliced
6 slices ready cooked hickory bacon
1 large tomato, sliced


Bring a grill up to medium high temperature.

Place the beef in a large mixing bowl. Add the Tabasco Chipotle and Montreal seasoning mix and mix well. Form the meat into 6 evenly portioned patties.

In a small bowl, mix the mayonnaise, vinegar and maple syrup.

Clean and oil the grill. Place the patties directly over high heat and cover. Cook 4 to 5 minutes, flip and cook another 4 to 5 minutes covered. In the final 2 minutes of cooking, place a thick slice of cheese on each patty and place the buns on the grill to toast.

To assemble the burgers, spread some of the mayonnaise sauce over each side of the bun. Place a leaf of lettuce on the bottom bun followed by a few slices of pickle. Top the lettuce with a patty cheese side up followed by a slice of bacon and a slice of tomato. Top it all off with the top bun. Repeat this for the remaining 5 burgers.