Smokehouse Burgers

27 4 servings, 1 cheeseburger (216 g) each
Recipe By
3
(5) 5 Reviews
Prep Time
15
min.
Total Time
27
min.
Servings

4 servings, 1 cheeseburger (216 g) each

Make a little effort for big flavour. This burger has built-in barbecue sauce and a grilled onion topping.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Shape meat into 4 patties. Brush onion slices with 2 Tbsp. dressing.
  • Grill patties and onions 5 min. on each side or until burgers are done (160°F) and onions are crisp-tender, brushing onions occasionally with remaining dressing and brushing burgers with barbecue sauce. Top each burger with Singles; grill 1 to 2 min. or until Singles begin to melt. Meanwhile, place buns, cut-sides down, on barbecue. Grill until toasted.
  • Fill buns with lettuce, tomatoes, cheeseburgers and onions.

How to Grill Onion Slices

Insert 4 metal or soaked wooden skewers completely through the whole onion at 1/2-inch intervals. Cut onion into 4 thick slices. The skewers will help keep the slices intact while grilling.

Special Extra

Cook 4 bacon slices; cut in half. Add to buns with remaining ingredients.

Note from the Kraft Kitchens

Thank you. We heard your feedback and retested this recipe. We adjusted the preparation to eliminate the issue some of you experienced. Please follow this updated recipe. Thank you for your input.

Servings

  • 4 servings, 1 cheeseburger (216 g) each

Nutritional Information

Serving Size 4 servings, 1 cheeseburger (216 g) each
AMOUNT PER SERVING
Calories 390
% Daily Value
Total fat 16g
Saturated fat 6g
Cholesterol 60mg
Sodium 1040mg
Carbohydrate 34g
Dietary fibre 2g
Sugars 11g
Protein 26g
   
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • wannick |

    Also tried this recipe and they crumbled. but I usually add bread crumbs & egg to keep them together I think it has something to do with the leaness of the beef. Just my 2 cents ???

  • Rndmacts |

    How has the recipe been altered to address the burgher falling apart, also what is contributing to such a high sodium content, each burgher exceeds the new daily sodium intake levels.

  • kathline |

    While they tasted great, these literally fell apart all over my barbque, I lost half the burgers to the grill. Perhaps they should be made ahead, frozen and then cooked from frozen to work right and not fall apart.

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