Bacon Hamburgers with Catalina Dressing

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

Updated at: Thu, 17 Aug 2023 14:10:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories869.8 kcal (43%)

Total Fat64.2 g (92%)

Carbs33.3 g (13%)

Sugars8.9 g (10%)

Protein38.5 g (77%)

Sodium1532.2 mg (77%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1beefsteak tomato

large, halved crosswise and seeded

¼ cupvegetable oil

plus more for rubbing

¼ cupred wine vinegar

1 tablespoonsmoked sweet paprika

1 tablespoontomato paste

1garlic clove

small, chopped

1 teaspoonsugar

salt

freshly ground black pepper

salt

freshly ground black pepper

hot sauce

0.5 poundsliced bacon

coarsely chopped and frozen for 15 minutes

1 poundground beef chuck

butter

for spreading

4hamburger buns

sesame - topped, split and toasted

4 slicessweet onion

Instructions

Step 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 1/4 cup of oil and blend. Season with salt, pepper and hot sauce.

Step 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.

Step 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.

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