Cabernet, Burgers and Fries, Oh My!

Last modified on February 25th, 2019 at 10:41 am

A classic burger topped with tomatoes, red onions and aged cheddar served with pickles, matchstick fries and a glass of Tom Gore Cabernet Sauvignon.

Disclaimer: This post was sponsored by Tom Gore Vineyards. All opinions are our own. Grab a bottle of Tom Gore Vineyards Cabernet Sauvignon now available at the LBCO in Ontario. And remember, enjoy and drink responsibly!

Burger, the first choice of game days, nights at the pub and backyard summer BBQ’s. While the burger is a classic North American dish, it often gets a bad reputation and labeled as junk food. Greasy and fatty with no nutritional value, or so they say, a good burger actually consists of the four food groups.

When dressed and prepared well, a burger can be an all around satisfying and delicious way to get grains, veggies, dairy, and protein. It all starts with ground, local meat seasoned with salt and pepper, a whole grain bun glazed with homemade mayo and topped with vegetables, whole and nutritious ingredients that really allows this farm to table dish to shine.

Much like a chef needs outstanding ingredients to let dishes shine, a winemaker needs high quality grapes to make a good wine and Tom Gore Vineyards embodies that farm-to-table philosophy, demonstrating how the craft of careful farming impacts the flavours and quality of the wine. A farm to table wine deserves to be paired with a farm to table dish. And that’s exactly what we’ve done.

“Farming is my life’s work and greatest joy.” – Tom Gore

We paired Tom Gore’s cabernet ketchup recipe with the ultimate burger, keeping it classy with tomatoes, bacon, red onion, aged cheddar,  pickles, matchstick fries and a glass of Tom Gore Cabernet Sauvignon, of course. Take your burger to the next level with this cabernet ketchup and grab a bottle of Tom Gore’s 2014 Cabernet Sauvignon, now available at the LCBO for $19.95.

Bon appetit xo

Chef Sous Chef

Burger and wine




Tom Gore Vineyards Cabernet Ketchup

Take your ketchup game to the next level with this cabernet ketchup made with Tom Gore Vineyards Cabernet Sauvignon.

  • Author: Chef Sous Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Food + Drink, Condiments


  • 1 medium red onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 tbsp ginger (grated)
  • 2 tbsp olive oil
  • 4 lbs tomatoes (peeled, seeded, and chopped)
  • 2 cups water
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup Tom Gore Vineyards Cabernet Sauvignon
  • 1 tbsp coriander seed (toasted)
  • 1 tbsp fennel seed (toasted)
  • 1 tbsp celery seed (toasted)
  • 1 whole clove
  • 1/4 tsp cayenne pepper
  • 1 tbsp celery salt
  • 2 tsp freshly ground black pepper
  • 1/2 tsp salt (or to taste)


No. 1 | In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive oil until onion is soft and translucent.

No. 2 | Meanwhile, make a bouquet garni, with the coriander seed, fennel seed, celery seed, and clove.

No. 3 | Turn heat to medium-high and add the tomatoes and water. Bring to a boil then reduce heat to a simmer. Reduce by half. Remove from heat.

No. 4 | Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.

No. 5 | Remove from heat and remove and discard the bouquet garni. Allow to cool.


– Toast the seeds by placing them in a dry skillet preheated to medium. Allow to become fragrant and begin to change colour, approximately 2-3 minutes.

– A bouquet garni can be made using a small piece of cheese cloth with ingredients placed in the centre and tied up or by using a tea strainer.

– This recipe was recreated and sponsored by Tom Gore Vineyards. Their Cabernet Sauvignon can be found at LCBO stores across Ontario. Please enjoy responsibly!


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  • Reply
    Kyle L.
    November 21, 2017 at 1:05 pm

    I will never by ketchup again after making this.

    • Reply
      Chef Sous Chef
      November 22, 2017 at 8:56 am

      Lol… us too!

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