Open-Face Mediterranean Burgers

Open-Face Mediterranean Burgers
32 servings, one burger each


Ingredients Weights Measures
80% lean ground beef - -
seasoned dry bread crumbs - -
canned roasted red peppers, drained, chopped - -
soft goat cheese (chevre), softened - -
fresh basil, chiffonade - -
sun-dried tomatoes (packed in oil), drained, chopped - -
portobello mushroom caps - -
KRAFT Signature Sun Dried Tomato Oregano Dressing - -
ciabatta rolls, split, toasted - -
goat's milk Cheddar cheese, cut into 1-oz. slices - -
Mayo Mixture
KRAFT Signature Mayonnaise - -
fresh parsley, chopped - -
fresh basil, chopped - -
roasted garlic - -
fresh garlic, chopped - -
black pepper - -
ground red pepper (cayenne) - -
Bruschetta Mixture
plum tomatoes, small dice - -
red onions, small dice - -
fresh basil, chopped - -
KRAFT Balsamic Vinaigrette Dressing - -
fresh parsley, chopped - -
fresh garlic, minced - -
Serve With
Polenta Fries - -


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 Provolone cheese for the goat's milk Cheddar cheese.
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