Fire-Roasted Tomato & Walnut Veggie Burgers

• 3 cups Philadelphia Light Brick Cream Cheese Spread, softened
• 2-2/3 cups Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing, divided
• 1-1/2 cups walnuts, toasted, chopped
• 24 each frozen veggie burgers (3.25 oz./90 g)
• 2 doz. brioche buns (3 oz./85 g), split
• 24 each green leaf lettuce leaves
• 48 slices tomato slices, 1/4-inch thick

1. Beat cream cheese with electric mixer 1 min.
2. or until smooth.
3. Stir in 1 cup plus 2 Tbsp.
4. (280 mL) dressing (or 3 Tbsp.
5. 45 mL dressing for trial recipe) and nuts just until combined.
6. For each serving: Cook 1 burger on lightly greased grill on medium heat 8 to 9 min.
7. or until internal temperature registers 165 degrees F (74 degrees C), turning occasionally.
8. Meanwhile, toast cut sides of 1 bun on grill 1 min.
9. Fill bun with 1 lettuce leaf, 2 tomato slices, 1 burger, 2 Tbsp.
10. (30 mL) cream cheese mixture and 1 Tbsp.
11. (15 mL) remaining dressing.

philadelphia light brick cream cheese, tomato, walnuts, frozen veggie burgers, buns, green leaf, tomato

Taken from www.kraftrecipes.com/recipes/fire-roasted-tomato-walnut-veggie-burgers-180674.aspx (may not work)