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Open-Face Mediterranean Burgers

Open-Face Mediterranean Burgers
 
Yield:
32 servings, one burger each

Ingredients

Ingredients Weights Measures
Burger
80% lean ground beef 7 lb. -
seasoned dry bread crumbs 5 lb. 1-1/4 gal.
canned roasted red peppers, drained, chopped 3 lb. 1-1/4 qt.
soft goat cheese (chevre), softened 3 lb. 1 qt.
fresh basil, chiffonade 4 oz. 3 cups
sun-dried tomatoes (packed in oil), drained, chopped 1 lb. + 8 oz. 2 cups
portobello mushroom caps 3 lb. 32 each
KRAFT Signature Sun Dried Tomato Oregano Dressing 4 lb. 2 qt.
ciabatta rolls, split, toasted - 16 each
goat's milk Cheddar cheese, cut into 1-oz. slices 2 lb. 32 each
Mayo Mixture
KRAFT Signature Mayonnaise 1 lb. 2 cups
fresh parsley, chopped - 1-1/2 Tbsp.
fresh basil, chopped - 2 tsp.
roasted garlic - 1 tsp.
fresh garlic, chopped - 1 tsp.
black pepper - to taste
ground red pepper (cayenne) - to taste
Bruschetta Mixture
plum tomatoes, small dice 1 lb. + 6 oz. 1-1/4 qt.
red onions, small dice 2 oz. 1/2 cup
fresh basil, chopped - 1/2 cup
KRAFT Balsamic Vinaigrette Dressing 2 oz. 1/4 cup
fresh parsley, chopped - 1/4 cup
fresh garlic, minced - 1 tsp.
Serve With
Polenta Fries - 160 each

Directions

BURGERS:
COMBINE all ingredients, except mushrooms, dressing, rolls and cheddar cheese. Shape into 16 (8-oz.) patties (or eight patties for trial recipe), each about 4 inches in diameter. Cook patties in saute pan (or on flat-top grill) 1 to 2 min. on each side or until browned on both sides. Transfer to two parchment paper-lined full-sheet pans (or to half-sheet pan for trial recipe).

BAKE in 350ºF-convection oven 8 to 10 min. or until burgers reach an internal temperature of 150ºF. Remove from oven. (Temperature will rise to 160ºF as sandwiches are assembled.)

MEANWHILE, marinate mushroom caps in dressing 10 min.; drain. Grill on medium-high heat 6 min. on each side or until tender. Cover to keep warm.

MAYO Mixture: Mix all ingredients until well blended; cover. Refrigerate until ready to use.

BRUSCHETTA Mixture: Combine all ingredients; cover. Refrigerate until ready to use.

FOR each serving: Spread 1 Tbsp. Mayo Mixture onto cut side of one of the roll halves; top with mushroom, burger, cheese slice and 1 rounded Tbsp. of the Bruschetta Mixture. Serve with 5 Polenta Fries.

Kraft Kitchens Tips

Substitute
Substitute Provolone cheese for the goat's milk Cheddar cheese.
K:54050v01:106527
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