Mini Steakhouse Burgers with Crispy Shallots

Mini Steakhouse Burgers with Crispy Shallots
24 servings, 3 mini burgers each


Ingredients Weights Measures
Crispy Shallots
flour 1-1/2 lb. 6 cups
salt - 1 Tbsp.
ground black pepper - 1 Tbsp.
shallots, thinly sliced 1-1/2 lb. 3 cups
mini beef patties (80/20), 1-1/2 oz. each 6-3/4 lb. 72 each
salt and pepper - to taste
Camembert cheese, cut into 1/4-inch slices 2-1/4 lb. 72 slices
Crumbled Gorgonzola cheese 1 lb. + 2 oz. -
mini potato buns (2-1/2 inch), split - 72 each
unsalted butter, melted 12 oz. 1-1/2 cups
arugula 4 oz. 6 cups
canned pear slices in light syrup, drained 4-1/2 lb. 144 slices
A.1. Thick & Hearty Steak Sauce 18 fl oz 2-1/4 cups


CRISPY Shallots: Mix flour, salt and pepper in medium bowl. Add shallots; toss to coat. Deep fry in 350ºF oil 1 min. or until golden brown; drain.

SEASON beef patties with salt and pepper.

FOR each serving: Cook 3 beef patties on medium-high heat 5 min. on each side or to medium (160ºF), or desired doneness. Top each burger with 1 Camembert slice and 1/4 oz. Gorgonzola; cook 1 or 2 min. or until cheeses are softened. Meanwhile, brush cut sides of 3 buns evenly with 1 Tbsp. butter; toast lightly on griddle.

TOP bottom half of each bun with 3 to 4 arugula leaves, about 1 oz. pears, 1 burger, 1 Tbsp. Crispy Shallots and 1-1/2 tsp. steak sauce. Cover with tops of buns.

Kraft Kitchens Tips

Prepare using A.1. Original Sauce.
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