Bacon Hamburgers with Catalina Dressing
Radical French-Canadian (Quebecois) Comfort Food. In Saint-Pascal, a village near Montreal, the burger topping of choice is Kraft Catalina dressing. Morin and McMillan create a tangy homemade version for their burgers. Recipe from Frédéric Morin and David McMillan, co-chefs at Montreal's Joe Beef and authors of "The Art of Living According to Joe Beef: A Cookbook of Sorts." Recipe published in Food & Wine: October, 2011.
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- 1 large beefsteak tomato, halved crosswise and seeded
- 1/4 cup(s) vegetable oil, plus more for rubbing
- 1/4 cup(s) red wine vinegar
- 1 tablespoon(s) smoked sweet paprika
- 1 tablespoon(s) tomato paste
- 1 small garlic clove, chopped
- 1 teaspoon(s) sugar
- Salt and freshly ground black pepper
- Hot sauce
- 1/2 pound(s) sliced bacon, coarsely choppd and frozen for 15 minutes
- 1 pound(s) ground beef chuck
- Butter, for serving
- 4 sesame-topped hamburger buns, split and toasted
- 4 thick slice(s) of sweet onion
- 1. 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 ¼ cup of oil and blend. Season with salt, pepper and hot sauce.
- 2. 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.
- 3. 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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