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A.1. "El Toro" Burger

A.1. "El Toro" Burger
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Burger Patties
dried porcini mushroom powder 1.3 oz. 1/3 cup
garlic, minced - 2 Tbsp. + 2 tsp.
ground beef 5 lb. -
A.1. Horseradish Mayo
A.1. Original Sauce 9 oz. 1 cup
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 4 oz. 1/2 cup
prepared horseradish 2.1 oz. 1/4 cup
sour cream 2 oz. 1/4 cup
chopped fresh chives - 2 Tbsp.
Port Wine Syrup
port wine 1 lb. 2 cups
agave syrup 1.8 oz. 2 Tbsp. + 2 tsp.
Candied Bacon
OSCAR MAYER Bacon (22-26 slice Count) 10.8 oz. 16 slices
agave syrup 11.6 oz. 1 cup
Fried Onions
yellow onion rings, 1/4-inch slices 6.8 oz. 32 slices
buttermilk 2 lb. + 2.4 oz. 1 qt.
A.1. Original Sauce 6 oz. 2/3 cup
all-purpose flour, sifted 8.8 oz. 2 cups
cornstarch - 2 Tbsp.
seasoned salt - 2 tsp.
baking soda - 2 tsp.
Assembly
Chihuahua cheese (asadero) slices 1 lb. 16 slices
brioche sandwich rolls (2.6 oz.), split 2 lb. + 9.6 oz. 16 each
bread and butter pickle chips 12.7 oz. 48 each

Directions

BURGER Patties: Combine ingredients. Shape meat into 16 (5 oz.) patties (or into 4 patties for trial recipe).

A.1. Horseradish Mayo: Whisk ingredients until blended. Refrigerate until ready to use.

PORT Wine Syrup: Heat wine and agave syrup in saucepan until reduced by half and thickened to syrup consistency when cooled.

CANDIED Bacon: Bake bacon in 350ºF standard oven until almost crisp. Drizzle with agave syrup. Bake until lightly caramelized; cool. Cut each piece in half.

FRIED Onions: Soak onions in combined buttermilk and A.1. for 1 hour.

COMBINE flour, cornstarch, seasoned salt and baking soda in bowl. Drain onions and lightly pat dry. Toss onions in flour mixture.

DEEP fry in 350ºF oil until crispy.

FOR each burger: Season Burger Patties with salt and pepper. Grill to desired doneness; spoon 1 Tbsp. Port Wine Syrup on top and cover with 1 cheese slice.

SPREAD 2 Tbsp. A.1. Horseradish Mayo onto bottom half of 1 roll. Place prepared burger on top. Top with 2 Candied Bacon pieces, 3 pickles and 2 Fried Onions. Cover with top of roll.

Kraft Kitchens Tips

Variation
Prepare using Monterey Jack cheese slices.
K:65216v01:165415
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Nutritional Information

Nutrition Information

Calories
 1100
Total fat
 59 g
Saturated fat
 26 g
Cholesterol
 310 mg
Sodium
 1460 mg
Carbohydrate
 89 g
Dietary fiber
 2 g
Protein
 47 g
Vitamin A
 20 %DV
Vitamin C
 10 %DV
Calcium
 30 %DV
Iron
 40 %DV