BURGER RECIPES FROM KRAFT FOODS

Mozzarella-Beef Burgers:

1 lb. ground beef
1/2 cup shredded Mozzarella cheese
1/2 cup bread crumbs
1 cup Kraft Thick 'N Spicy BBQ Sauce, divided
4 hamburger buns

Preheat grill to medium high heat. Mix meat, cheese, bread crumbs, and 2 tbs. of the bbq sauce. Shape into 4 patties. Place patties on grill; cover grill with lid. Grill 4 to 6 minutes on each side or until burgers are cooked through (160 degrees F) brushing with remaining bbq sauce during last 2 minutes of grilling time. Fill buns with burgers and lettuce, if desired. Makes 4 burgers.

Caesar Burgers:

1 lb. ground beef
1/4 cup Kraft 100% Grated Parmesan Cheese, divided.
2 cloves of garlic, minced.
4 Kraft Deli Deluxe Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 tbs. Kraft Classic Caesar Dressing, divided
4 hamburger buns

Preheat grill to medium heat. Mix meat, 3 tbs of the Parmesan cheese and the garlic. Shape into 4 patties. Grill 6 minutes on each side or until burgers are cooked through (160 degrees F). Top with cheese slices. Continue grilling 1 minute, or until cheese begins to melt. Toss lettuce with 2 tbs. of the dressing and the remaining Parmesan cheese. Spoon evenly onto the bottom halves of buns, top with patties and remaining dressing. Cover with tops of buns. Makes 4 burgers.

Southwest Stuffed Burgers:

1 1/2 lbs. extra lean ground beef or lean ground turkey
1/4 cup Kraft Mayo Light Mayonnaise, divided
1 pkg. Taco Bell Home Originals Taco Seasoning Mix
1/2 cup Kraft reduced fat Colby and Monterey Jack Cheese Crumbles
1/4 cup Taco Bell Home Originals Salsa, divided
6 lettuce leaves
6 slices tomato
6 whole wheat hamburger buns, split

Preheat greased grill to medium-high heat. Mix meat, 3 tbs. of the mayo, and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tbs. of the salsa; spoon over 6 of the patties. Cover each one with the remaining patties; pinch edges together to seal. Grill 7 minutes on each side or until cooked through (160 degrees F). Meanwhile, combine remaining 2 tbs. salsa and the remaining 1 tbs. mayo. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns. Makes 6 burgers.

Cheesy Mushroom Burgers:

4 small plum tomatoes, chopped
1/4 cup chopped fresh basil
1/4 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 cup chopped mushrooms
1/2 cup Kraft Shredded Mozzarella Cheese
1 lb. ground beef
4 Italian-style hard rolls, split

Preheat grill to medium heat. Toss tomatoes with basil and 2 tbs. of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms, cook and stir 5 minutes or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly. Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7-9 minutes on each side or until cooked through (160 degrees F). Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls. Makes 4 burgers.

Inside-Out Bacon Cheeseburgers:

1 lb. ground beef
3 tbs. Kraft Ranch Dressing, divided
4 slices Oscar Mayer Bacon, cooked, and crumbled
2 Kraft Singles, cut into quarters
4 hamburger buns, split, lightly toasted
4 lettuce leaves
8 slices tomato

Preheat grill to medium heat. Mix meat and 2 tbs. of the dressing. Shape into 8 thin patties. Mix remaining 1 tbs. dressing and the bacon. Spoon about 1 tbs. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal. Grill patties 7-9 minutes on each side or until cooked through (160 degrees F). Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns. Makes 4 burgers.

RIBEYES!!!

For supper tonight, we had grilled ribeye steaks, a baked potato, and leftover cornbread. There isn't much of a recipe for this just 4 simple ingredients; Ribeyes, Country Bob All Purpose Sauce, Tone's Canadian Steak Seasoning, and Worchestershire Sauce. I first put my steaks in a glass dish, then pierce them with a fork several times on both sides. Season liberally with steak seasoning on both sides, and drizzle the Country Bob over the top. Finally, I pour the Worchestershire sauce over it all. Normally I marinate this overnight, but at least for 2-3 hours. Grill to desired doneness. These always turn out very tender and juicy.