Open-Face Mediterranean Burgers

• Burger
• - 80% lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 1-1/4 gal. seasoned dry bread crumbs
• 1-1/4 qt. canned roasted red peppers, drained, chopped
• 1 qt. soft goat cheese (chevre), softened Target 2 For $5.00 thru 02/06
• 3 cups fresh basil, chiffonade
• 2 cups sun-dried tomatoes (packed in oil), drained, chopped
• 32 each portobello mushroom caps
• 2 qt. KRAFT Signature Sun Dried Tomato Oregano Dressing
• 16 each ciabatta rolls, split, toasted
• 32 each goat's milk Cheddar cheese, cut into 1-oz. slices Target 2 For $5.00 thru 02/06
• Mayo Mixture
• 2 cups KRAFT Signature Mayonnaise
• 1-1/2 Tbsp. fresh parsley, chopped
• 2 tsp. fresh basil, chopped
• 1 tsp. roasted garlic
• 1 tsp. fresh garlic, chopped
• to taste black pepper
• to taste ground red pepper (cayenne)
• Bruschetta Mixture
• 1-1/4 qt. plum tomatoes, small dice King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup red onions, small dice
• 1/2 cup fresh basil, chopped
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup fresh parsley, chopped
• 1 tsp. fresh garlic, minced
• Serve With
• 160 each Polenta Fries

1. Burgers: Combine all ingredients, except mushrooms, dressing, rolls and cheddar cheese.
2. Shape into 16 (8-oz.)
3. patties (or eight patties for trial recipe), each about 4 inches in diameter.
4. Cook patties in saute pan (or on flat-top grill) 1 to 2 min.
5. on each side or until browned on both sides.
6. Transfer to two parchment paper-lined full-sheet pans (or to half-sheet pan for trial recipe).
7. Bake in 350 degrees F-convection oven 8 to 10 min.
8. or until burgers reach an internal temperature of 150 degrees F. Remove from oven.
9. (Temperature will rise to 160 degrees F as sandwiches are assembled.)
10. Meanwhile, marinate mushroom caps in dressing 10 min.
11. ; drain.
12. Grill on medium-high heat 6 min.
13. on each side or until tender.
14. Cover to keep warm.
15. Mayo Mixture: Mix all ingredients until well blended; cover.
16. Refrigerate until ready to use.
17. Bruschetta Mixture: Combine all ingredients; cover.
18. Refrigerate until ready to use.
19. For each serving: Spread 1 Tbsp.
20. Mayo Mixture onto cut side of one of the roll halves; top with mushroom, burger, cheese slice and 1 rounded Tbsp.
21. of the Bruschetta Mixture.
22. Serve with 5 Polenta Fries.

burger, ground beef, bread crumbs, red peppers, goat cheese, fresh basil, tomatoes, portobello mushroom, oregano dressing, ciabatta rolls, goats milk, mayonnaise, fresh parsley, fresh basil, garlic, fresh garlic, black pepper, ground red pepper, tomatoes, red onions, fresh basil, fresh parsley, fresh garlic, polenta fries

Taken from www.kraftrecipes.com/recipes/open-face-mediterranean-burgers-106527.aspx (may not work)