These already-delicious burgers get even better when served topped with arugula, tomatoes, avocados and bacon.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
1/4 cup dry bread crumbs
2 green onions, finely chopped
1 egg, beaten
1 garlic clove, minced
1 Tbsp. Lea & Perrins Worcestershire Sauce
1/2 tsp. dried oregano leaves
1/4 tsp. each black pepper and ground cumin
1/3 cup Renée's Chipotle Caesar Dressing, divided
4 hamburger buns
1 cup loosely packed baby arugula
2 tomatoes, each cut into 4 slices
1 small avocado, cut into 8 slices
8 slices bacon, cooked
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How do I make it ?
Heat greased barbecue to medium heat.
Mix meat, bread crumbs, onions, egg, garlic, Worcestershire sauce, seasonings and 1 Tbsp. dressing just until blended; shape into 4 (1/2-inch-thick) patties.
Grill 5 to 6 min. on each side or until done (160ºF), adding buns, cut sides down, to the barbecue to toast for the last few minutes.
Spread remaining dressing onto bottom halves of buns; top with burgers, arugula, tomatoes, avocados and bacon. Cover with tops of buns.
Kraft Kitchen Tips!
Top each cooked burger with 1 Tbsp. Cracker Barrel Shredded Double Cheddar or Tex Mex Cheese for the last minute of the grilling time.
Calories From Fat
% Daily Value
Fat 34 g
Saturated fat 8 g
Cholesterol 135 mg
Sodium 910 mg
Carbohydrate 36 g
Fibre 3 g
Sugars 6 g
Protein 41 g
4 servings, 1 sandwich each
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.