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July 11, 2009

BBQ Burgers

Here are some ideas and recipes to try. We are a burger family. My boys would eat hot dogs and hamburgers every day and night, if only I would let them.
Prep Time: 15 min Total Time: 33 min
Makes: 4 servings
What You Need!
1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters
4 hamburger buns, lightly toasted
4 lettuce leaves
8 slices tomato
Make It!
HEAT grill to medium heat.
MIX meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
GRILL 7 to 9 min. on each side or until burgers are done (160°F).
FILL buns with lettuce, burgers and tomatoes.
Kraft Kitchens Tips
Serving Suggestion
Enjoy this summer favorite with a skewer of grilled vegetables.
Substitute 1/3 cup KRAFT Shredded Cheddar or Monterey Jack Cheese for the Singles.
Storing Ground Beef
Store ground beef in the coldest part of the refrigerator for up to 2 days. (The refrigerator temperature should be no higher than 40°F.) For longer storage, wrap the meat tightly in foil or freezer-weight plastic wrap and store in the freezer. When thawing, place the meat on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods.
Nutrition Information: Calories 490 Total fat 26 g Saturated fat 9 g Cholesterol 90 mg Sodium
770 mg Carbohydrate 33 g Dietary fiber 2 g Sugars 2 g Protein 30 g Vitamin A 20 %DV Vitamin C 8 %DV Calcium 20 %DV Iron 25 %DV
Best-Ever Hamburgers from Family Fun

1 lb. lean ground beef
4 drops Worcestershire sauce
1 tsp. crushed oregano
Salt and pepper to taste
6 hamburger buns, split
Step 1 In a large bowl, combine the beef, Worcestershire, oregano, salt and pepper. Mix well and form the meat into 6 patties. When the coals are hot and evenly distributed, place the burgers in the center of the grill and set the buns, open-face down, to the outside edge. As soon as the buns are toasted, flip the burgers and place a bun top on each. This will help the meat cook through while the bread soaks up juices.
Serves 6.
Set out with your favorite condiments.
Introducing strong-flavored vegetables is easier if the vegetables are not really seen. Here, the sharpness of watercress is lessened by mincing and combining it with sweet grated carrots.

3/4 lb. ground round beef
1/2 lb. ground turkey
1/2 cup dried bread crumbs
1/2 cup tofu
1/2 cup carrots, grated
1 cup watercress, finely chopped
1 small onion, finely chopped
3 tbsp. fresh parsley, chopped
Salt and pepper to taste
4 tbsp. olive oil
Step 1 Place all the ingredients except the olive oil in a large bowl and mix with your hands until well combined. Shape into patties 3/4 inch thick by 4 inches across. Lightly rub each side of the patties with the oil.
Step 2 Heat a grill until very hot. Cook the patties 5 minutes on each side (because of the turkey, they should not be pink). Serve immediately on hamburger buns or rolls. Makes 6 servings.
Step 3 Variation: In winter, use the same recipe to make meatballs. Form tablespoon-size meatballs. In a skillet, saute several at a time until all are brown. Remove and drain off fat. Line the bottom of the pan with 1/2 cup chopped cabbage, arrange the meatballs on top, and cover with 3 cups of good-quality tomato sauce. Bring to a boil, cover and simmer over very low heat for 35 minutes. Serve over pasta or rice.

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