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Mini Burgers with Bacon

Mini Burgers with Bacon
 
Yield:
32 servings, 3 mini burgers each

Ingredients

Ingredients Weights Measures
Chipotle Mayonnaise
KRAFT Signature Mayonnaise 4 lb. 2 qt.
chipotle-flavored hot pepper sauce 1 lb. 2 cups
Angus Burgers
ground angus beef 19 lb. + 4 oz. -
steak seasoning - 2 tsp.
pepper Jack cheese slices, each cut into quarters 1 lb. + 8 oz. 24 slices
miniature hamburger buns (about 2 inch), split - 96 each
OSCAR MAYER Bacon, cooked, drained and cut into thirds 4 lb. 96 slices
gherkin pickles - 96 each
leaf lettuce leaves, torn into small pieces 4 lb. 96 pieces
plum tomatoes, each cut into 4 slices 6 lb. 24 each

Directions

CHIPOTLE Mayonnaise: Mix ingredients. Refrigerate until ready to use.

ANGUS Burgers: Shape meat into 192 small patties (or into 48 patties for trial recipe), each weighing 1.6 oz. and measuring about 2-1/2 inches in diameter. Sprinkle lightly with steak seasoning.

COOK on 350ºF flat-top grill 2 min. on each side or until done (160ºF), topping each of half the burgers with 1 cheese piece for the last 30 sec.

FOR each serving: Place 3 plain burgers on bottom halves of 3 buns. Top each with 1 cheeseburger, 3 bacon pieces and top of bun. Thread 1 gherkin onto each of 3 wooden toothpicks; insert in tops of buns. Place on serving plate. Garnish plate with 3 lettuce pieces and 3 tomato slices. Serve with 2 oz. Chipotle Mayonnaise in a ramekin.

Kraft Kitchens Tips

Make Ahead
Prepared Chipotle Mayonnaise can be stored in refrigerator up to 3 days before using as directed.
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