In Saint-Pascal, a village near Kamouraska, the burger topping of choice is Kraft Catalina dressing. Morin and McMillan create a tangy homemade version with tomato, vinegar, paprika, garlic and hot sauce. Slideshow: More Burger Recipes
Although these burgers could easily go with a big red, like Zinfandel or Syrah, McMillan always opts for a red Burgundy. He loves the 2008 Domaine Dublère Volnay 1er Cru Les Pitures. Also try the 2009 Les Faverelles Le Nez de Muse Bourgogne Rouge.