BULL'S-EYE Ultimate Grilled Burger

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prep time

10 min

total time

28 min

makes

4 servings, 1 burger (228 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 large onion, sliced

1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce, divided

1 lb. (450 g) lean ground beef

1 fresh jalapeño pepper, seeded, minced

4 hamburger buns

4 Kraft Singles Cheese Slices

Make It

HEAT barbecue to medium heat.

PLACE onions on centre of large sheet of heavy-duty foil; top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.

GRILL packet 15 min., and patties 14 to 18 min. or until burgers are done (160ºF), turning burgers after 8 min. and brushing occasionally with remaining barbecue sauce. If desired, toast buns by placing them, split-sides down, on barbecue grate the last 2 min. of the burger grilling time.

CUT slits in foil to release steam before opening packet. Spread bottom halves of buns with remaining barbecue sauce; cover with burgers, cheese, onion mixture and tops of buns.

kraft kitchens tips

Make Ahead

Prepare meat mixture and shape into patties as directed. Stack patties, separating with squares of plastic wrap or waxed paper. Place in freezer-weight resealable plastic bag; seal bag. Freeze up to 3 months. Thaw in refrigerator overnight before grilling as directed.

Substitute

For milder flavour, substitute 1 tsp. chili powder for the jalapeno peppers.

Serving Suggestion

Serve with your favourite fresh fruit to round out the meal.