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Italian A.1. Steakburger

Italian A.1. Steakburger
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Burgers
ground beef 2.5 lb. -
Italian sausage 2.5 lb. -
seasoned dry bread crumbs 3.2 oz. 3/4 cup
KRAFT Grated Parmesan Cheese 1.8 oz. 6 Tbsp.
eggs, beaten 13.6 oz. 8 each
Mushroom Topping
chopped white onions 1 lb. + 6.4 oz. 1 qt.
canned sliced mushrooms, drained 11 oz. 2 cups
unsalted butter 2 oz. 1/4 cup
GREY POUPON Classic Dijon Mustard 4.25 oz. 1/2 cup
A.1. Original Sauce 9 oz. 1 cup
Bistro Mayo
GREY POUPON Bistro Sauce 6.4 oz. 3/4 cup
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 10 oz. 1-1/4 cups
fresh basil leaves, chopped - 1/4 cup
lemon zest - 1/4 cup
Burger Assembly
Asiago cheese slices (.5 oz.) 8 oz. 16 slices
ciabatta sandwich rolls, split 2 lb. 16 each
beefsteak tomatoes, sliced 1/4-inch thick 8 oz. 16 slices
Bibb lettuce leaves 3 oz. 16 pieces

Directions

BURGERS:
COMBINE all ingredients in bowl. Form into 1/3-lb. patties.

MUSHROOM Topping: Saute onions and mushrooms in butter until caramelized; transfer to bowl. Stir in mustard and A.1.; set aside.

BISTRO Mayo: Whisk all ingredients until well blended; set aside.

FOR each burger: Grill 1 patty to desired doneness. Top with 1 cheese slice.

SPREAD 2 Tbsp. Bistro Mayo onto cut sides of roll. Fill with prepared burger, 2 Tbsp. Mushroom Topping, 1 tomato slice and 1 lettuce leaf.

Kraft Kitchens Tips

Serving Suggestion
Top each burger with 1 cooked bacon slice and 2 pickle slices.
K:65208v01:165436
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Nutritional Information

Nutrition Information

Calories
 720
Total fat
 45 g
Saturated fat
 15 g
Cholesterol
 190 mg
Sodium
 1920 mg
Carbohydrate
 45 g
Dietary fiber
 4 g
Sugars
 7 g
Protein
 34 g
Vitamin A
 15 %DV
Vitamin C
 15 %DV
Calcium
 20 %DV
Iron
 20 %DV