Double-Stack Cheeseburgers

Double-Stack Cheeseburgers
12 servings, one sandwich each


Ingredients Weights Measures
Jalepeno Ketchup
HEINZ Tomato Ketchup 1 lb. + 8 oz. 3 cups
water 12 oz. 1-1/2 cups
jalapeño peppers, roasted, seeded and finely chopped 1-1/2 oz. 3 each
ground beef patties (4 oz. each) 6 lb. 24 each
BULL'S-EYE Spicy Hot Barbecue Sauce 12 oz. 1-1/2 cups
VELVEETA Pasteurized Process American Cheese Food - Pre Cut 120 Slice - 24 slices
KRAFT CHEDASHARP Pasteurized Process American Cheese Slices - 24 slices
buttermilk 1 lb. + 8 oz. 3 cups
GOOD SEASONS Ranch Dry Mix Salad Dressing, divided 1-1/2 oz. 6 Tbsp.
flour 6 oz. 1-1/2 cups
yellow onions, each cut into 4 slices 1 lb. + 8 oz. 6 each
caraway rye rolls, split, toasted - 12 each
OSCAR MAYER Bacon Pieces - 1/4 cup
red onions, each cut into 4 slices, grilled 12 oz. 3 each
tomatoes, each cut into 4 slices, grilled 12 oz. 3 each
lettuce, shredded 12 oz. -


JALEPENO Ketchup: Combine all ingredients in small saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce heat to medium-low; simmer 20 min. or until thickened, stirring occasionally.

GRILL patties on medium-high heat 2 min. on each side or until medium doneness (160ºF), brushing half of the burgers with half of the Jalapeno Ketchup and remaining burgers with half of the barbecue sauce immediately after turning. Turn burgers over again; brush with remaining Jalapeno Ketchup and remaining barbecue sauce. Top each ketchup-topped burger with 2 VELVEETA Slices and each barbecue sauce-topped burger with 2 American cheese slices. Continue grilling 1 min. or until cheese is melted.

MEANWHILE, mix buttermilk and 3 Tbsp. of the dressing mix (or 1 Tbsp. of the dressing mix for trial recipe); set aside. Mix flour and remaining 3 Tbsp. dressing mix (or remaining 1 Tbsp. dressing mix for trial recipe).

SEPARATE yellow onions into rings. Add to buttermilk mixture; let stand 10 min. Drain onions. Add, in batches, to flour mixture; toss to coat. Add, in batches, to deep-fat fryer heated to 350ºF. Cook 2 to 3 min. or until golden brown; drain.

FOR each serving: Place 1 American cheese-topped burger on bottom half of roll. Top with 1-1/2 oz. of the fried onion rings, 1 tsp. of the bacon pieces and 1 VELVEETA-topped burger. Cover with 1 slice each grilled tomatoes and grilled red onions, 1 oz. shredded lettuce and top of roll.

Kraft Kitchens Tips

Make Ahead
Jalapeno Ketchup can be prepared and refrigerated up to 2 days before using. Bring to room temperature before using to baste burgers.
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