Barbecue Glazed Char-Burger with Tangy Coleslaw

• Sauce
• 2 qt. KRAFT Original Barbecue Sauce
• 1 qt. A.1. Original Sauce
• Dry Rub
• 3/4 cup paprika
• 1/4 cup ground cumin
• 1/4 cup garlic powder
• 1/4 cup brown sugar, packed
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• Coleslaw
• 1-1/2 qt. green cabbage, finely shredded
• 2-1/4 cups red cabbage, finely shredded
• 2-1/4 cups fennel, shaved
• 3/4 cup red onions, minced
• 3/4 cup carrots, shredded Target 2 lb For $3.00 thru 02/06
• 3/4 cup KRAFT Slaw Dressing
• 1/2 cup HEINZ Apple Cider Vinegar
• 1 Tbsp. caraway seed
• Burgers
• 24 each kaiser rolls, split
• 1-1/2 cups unsalted butter, melted
• 24 each beef patties (80/20), 8 oz. each
• 144 slices sliced dill pickle
• 1-1/2 qt. crispy onion straws

1. Sauce: Cook steak sauce and barbecue sauce in saucepan until heated through, stirring occasionally.
2. Hold over low heat.
3. Dry Rub: Mix all ingredients.
4. Coleslaw: Combine all ingredients.
5. Refrigerate until ready to use.
6. For each serving: Brush cut sides of 1 roll with 2 Tbsp.
7. butter; toast lightly on griddle.
8. Rub about 1 Tbsp.
9. Dry Rub over each beef patty; cook on medium-high heat 6 min.
10. on each side or to medium (160 degrees F) or desired doneness.
11. Brush all sides of cooked patty with Sauce; place under salamander on sizzle plate 30 sec.
12. to 1 min.
13. or until sauce is caramelized.
14. Cover bottom half of roll with 2 oz.
15. (1/2 cup) Coleslaw, about 6 pickle slices, Burger, 1/4 cup onion straws and top of roll.

sauce, kraft original barbecue sauce, original sauce, rub, paprika, ground cumin, garlic powder, brown sugar, salt, black pepper, green cabbage, red cabbage, fennel, red onions, carrots, dressing, apple cider vinegar, caraway seed, burgers, kaiser rolls, unsalted butter, beef patties, dill pickle, onion

Taken from www.kraftrecipes.com/recipes/barbecue-glazed-char-burger-tangy-coleslaw-123066.aspx (may not work)