Sugar shack burger
Maple sugar season is fast approaching and with the sugar shacks closed this year, I can't keep this perfect fire recipe to myself to pay tribute to maple products!
(By the way, if you buy a box of products from your favorite sugar shack, you can use several of them to make today's recipe! We all know... There's nothing better than fresh produce!)
Do you know the famous BBQ stuffer Quebec ?
This is an item that students of BBQ Québec's BBQ 101 course have a soft spot for because it transforms ground meat into a masterpiece! This miraculous and legendary invention allows you to stuff a meatball with the ingredients you prefer or find the most unusual! So, get ready because today's recipe, THE "sugar shack burger" uses it and you will never have tasted a meatball with so many flavors! 😜
Ingredients (for 4 burgers):
- 2 lbs ground beef (½ lb per stuffed meatball)
- 8 slices cooked bacon, chopped
- 100 g ham, chopped
- 100 g cheddar, grated
- 100g breakfast potatoes, cooked
- 4 tablespoons maple syrup (1 per ball)
- 4 burger buns
Then, if you're feeling extra crazy (and want an even more sugar shack-like result), you can also add these ingredients:
- Cooked crepe, chopped (optional)
- Meat pie, minced (optional)
- Creton (optional)
- Maple taffy (optional)
- Sausage, minced (optional)
Preparation :
- Place ⅓ pound of ground beef in the bottom of the Stuffing Machine.
- Using the Stuffing Mold, “dig” a hole in the ground meat.
- In the meat hole, add some potatoes, bacon, ham and cheddar (for an even sicker result, add some of all the optional ingredients as well), then pour 1 tablespoon of maple syrup over everything.
- Close the meatball by covering the “stuffing” with ⅙ pound of ground beef (you will then have a meatball of ½ pound of meat), then place the lid on the Stuffer to form the meatball.
- Unmold the dumpling. Repeat steps 1 to 5 for each dumpling.
- Grill the meatballs on each side, until they easily come off the grill.
- Turn off one of the BBQ burners or move the charcoal on it to create an indirect cooking zone. Transfer the meatballs to this zone and cook for about 10 minutes, or until their internal temperature reaches 160°F (cooking in an indirect cooking zone keeps the meatballs super juicy, which is what we want!).
- Remove the meatballs from the BBQ and, while you're at it, take the opportunity to glaze them with Bourbon Maple BBQ Quebec sauce before serving them in a toasted burger bun.
With its perfect taste, this mega burger is a sure hit. Enjoy your meal and have a great BBQ!
Maple sugar season is fast approaching and with the sugar shacks closed this year, I can't keep this perfect fire recipe to myself to pay tribute to maple products!
(By the way, if you buy a box of products from your favorite sugar shack, you can use several of them to make today's recipe! We all know... There's nothing better than fresh produce!)
Do you know the famous BBQ stuffer Quebec ?
This is an item that students of BBQ Québec's BBQ 101 course have a soft spot for because it transforms ground meat into a masterpiece! This miraculous and legendary invention allows you to stuff a meatball with the ingredients you prefer or find the most unusual! So, get ready because today's recipe, THE "sugar shack burger" uses it and you will never have tasted a meatball with so many flavors! 😜
Ingredients (for 4 burgers):
- 2 lbs ground beef (½ lb per stuffed meatball)
- 8 slices cooked bacon, chopped
- 100 g ham, chopped
- 100 g cheddar, grated
- 100g breakfast potatoes, cooked
- 4 tablespoons maple syrup (1 per ball)
- 4 burger buns
Then, if you're feeling extra crazy (and want an even more sugar shack-like result), you can also add these ingredients:
- Cooked crepe, chopped (optional)
- Meat pie, minced (optional)
- Creton (optional)
- Maple taffy (optional)
- Sausage, minced (optional)
Preparation :
- Place ⅓ pound of ground beef in the bottom of the Stuffing Machine.
- Using the Stuffing Mold, “dig” a hole in the ground meat.
- In the meat hole, add some potatoes, bacon, ham and cheddar (for an even sicker result, add some of all the optional ingredients as well), then pour 1 tablespoon of maple syrup over everything.
- Close the meatball by covering the “stuffing” with ⅙ pound of ground beef (you will then have a meatball of ½ pound of meat), then place the lid on the Stuffer to form the meatball.
- Unmold the dumpling. Repeat steps 1 to 5 for each dumpling.
- Grill the meatballs on each side, until they easily come off the grill.
- Turn off one of the BBQ burners or move the charcoal on it to create an indirect cooking zone. Transfer the meatballs to this zone and cook for about 10 minutes, or until their internal temperature reaches 160°F (cooking in an indirect cooking zone keeps the meatballs super juicy, which is what we want!).
- Remove the meatballs from the BBQ and, while you're at it, take the opportunity to glaze them with Bourbon Maple BBQ Quebec sauce before serving them in a toasted burger bun.
