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 

October 2011


Credit: © Fredrika Stjärne

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Put the tomato in a small baking dish and rub with oil. Turn the halves cut side down and bake for 20 minutes, until they start to soften. Let cool, then peel and chop the tomato. Transfer to a blender; add the vinegar, paprika, tomato paste, garlic, sugar and the 1/4 cup of oil and blend. Season with salt, pepper and hot sauce.

  • In a food processor, pulse the bacon until very finely chopped. In a large bowl, using your hands, blend the ground chuck with the bacon. Form the mixture into 4 patties.

  • Heat a large skillet. Season the burgers with salt and pepper and cook over moderate heat until well-browned on the outside and barely pink in the center, 4 minutes per side. Butter the buns and place an onion slice on the bottom halves. Top with the burgers and some dressing, close the burgers and serve.

Suggested Pairing

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.