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Southwest Ancho-Pineapple Burger

Southwest Ancho-Pineapple Burger
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
A.1. Aioli
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
A.1. Original Sauce 3 oz. 1/3 cup
Pineapple Salsa
fresh pineapple, diced 11 oz. 2 cups
plum tomatoes, diced 6 oz. 1 cup
red onions, diced 4.5 oz. 1 cup
A.1. Original Sauce 9 fl oz 1 cup
lime juice 4 fl oz 1/2 cup
ancho chile pepper powder - 4 tsp.
Burger Patties
ground chuck 6 lb. -
ancho chile pepper powder - 4 tsp.
garlic powder - 4 tsp.
onion powder - 4 tsp.
pretzel sandwich rolls, split - 16 each

Directions

A.1. Aioli: Mix ingredients until blended. Refrigerate until ready to use.

PINEAPPLE Salsa: Combine ingredients. Refrigerate until ready to use.

BURGER Patties: Mix meat and seasonings just until blended; shape into 16 (6-oz.) patties (or into 1 [6-oz.]patty for trial recipe).

FOR each serving: Grill 1 Burger Patty to desired doneness. Spread 4 tsp. A.1. Aioli onto bottom and top of 1 roll; cover bottom roll wth 1 Burger Patty, 1/4 cup Pineapple Salsa and top of roll.

Kraft Kitchens Tips

Substitute
Substitute well-drained chopped canned pineapple for the fresh pineapple in the Pineapple Salsa.
K:63058v01:143803
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Nutritional Information

Nutrition Information

Calories
 730
Total fat
 30 g
Saturated fat
 9 g
Cholesterol
 110 mg
Sodium
 1190 mg
Carbohydrate
 73 g
Dietary fiber
 3 g
Sugars
 15 g
Protein
 41 g
Vitamin A
 10 %DV
Vitamin C
 20 %DV
Calcium
 25 %DV
Iron
 40 %DV