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Village pig burger

Lots of people love a good burger in summertime, when barbecue season is in full swing. But this recipe is for you REAL burger lovers who love grilling any time, all year long. It’s thick and hearty, so you can really pig out—that’s why we named it that! Our delicious Fondue au Village adds a gourmet touch to the classic.
15 min
10 min
  • Fondue au Village
  • 4 hamburger buns
  • 450 g (1 lb.) ground pork
  • Salt and pepper
  • 45 ml (3 tbsp) barbecue sauce
  • 4 leaves of iceberg or leaf lettuce
  • 4 tomato slices
  • 4 pickle slices
  • Ketchup, mayonnaise and/or mustard (to taste)
  1. Oil the grill.
  2. Preheat the grill on high.
  3. In a bowl, mix the ground pork and barbecue sauce. Add salt and pepper. Make into four thick patties.
  4. Grill the patties for about 3 minutes on each side, or until the meat is cooked through. Grill the buns.
  5. Meanwhile, prepare the Fondue au village according to the instructions on the package.
  6. Spread the buns with ketchup, mayonnaise and/or mustard (to taste). Put the lettuce and patty on the bottom of the bun. Pour the fondue over the patty. Garnish with lettuce, tomato and pickle, and add the top half of the bun.

You can still enjoy the taste of barbecue when the weather is cold. Just close your eyes and bite into your burger, and you’ll almost feel the fresh air. For a moment, it’ll be like stepping into a summer’s day.

*Real fondue lovers can also pour fondue inside the bread for extra cheesiness.

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Fondue au village
Fondue au village

We’re delighted to offer you this deliciously local fondue, full of the flavours of Quebec’s North: savoury, with floral aromas and a delicately fragrant touch of garlic flower from the unique Fleurs d’ail cheese. Fondue au Village is made using the amazing raw milk cheeses crafted by mother-daughter team Anne and Hélène of Le Fromage au Village in Lorrainville, Témiscamingue.

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