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Grilled Veggie-Topped Burger

Grilled Veggie-Topped Burger
 
Yield:
24 servings, 1 burger each

Ingredients

Ingredients Weights Measures
80% lean ground beef patties (6 oz. each) 9 lb. 24 each
Muenster cheese slices (3/4 oz. each) 2 lb. + 4 oz. 48 slices
A.1. Thick & Hearty Steak Sauce, divided 1 lb. + 2 oz. 2-1/4 cups
onion sandwich rolls, split 4 lb. + 8 oz. 24 each
leaf lettuce leaves, torn into large pieces 1 lb. 24 pieces
zucchini, each cut into 20 slices, grilled 1 lb. + 4 oz. 2-1/2 each
eggplants, each cut into 10 slices, grilled, cut in half 2 lb. 2-1/4 each
plum tomatoes, each cut into 4 slices 1 lb. + 2 oz. 12 each

Directions

FOR each serving: Grill 1 beef patty on medium-high 2 to 3 min. on each side to medium (160ºF), or desired doneness. Top with 2 cheese slices. Grill 30 sec. or until cheese begins to melt.

SPREAD 1/2 Tbsp. of the steak sauce onto bottom half of roll; top with 1 lettuce piece, cheeseburger, 2 slices each zucchini, eggplant and tomatoes, and 1 Tbsp. of the remaining steak sauce. Cover with top of roll.

Kraft Kitchens Tips

Substitute
Prepare using brick cheese.
K:56808v01:112564
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