Mini Steakhouse Burgers with Crispy Shallots

• Crispy Shallots
• 6 cups flour
• 1 Tbsp. salt
• 1 Tbsp. ground black pepper
• 3 cups shallots, thinly sliced
• Burgers
• 72 each mini beef patties (80/20), 1-1/2 oz. each
• to taste salt and pepper
• 72 slices Camembert cheese, cut into 1/4-inch slices
• crumbled Gorgonzola cheese
• 72 each mini potato buns (2-1/2 inch), split
• 1-1/2 cups unsalted butter, melted
• 6 cups arugula
• 144 slices canned pear slices in light syrup, drained
• 2-1/4 cups A.1. Thick & Hearty Steak Sauce

1. Crispy Shallots: Mix flour, salt and pepper in medium bowl.
2. Add shallots; toss to coat.
3. Deep fry in 350 degrees F oil 1 min.
4. or until golden brown; drain.
5. Burgers: Season beef patties with salt and pepper.
6. For each serving: Cook 3 beef patties on medium-high heat 5 min.
7. on each side or to medium (160 degrees F), or desired doneness.
8. Top each burger with 1 Camembert slice and 1/4 oz.
9. Gorgonzola; cook 1 or 2 min.
10. or until cheeses are softened.
11. Meanwhile, brush cut sides of 3 buns evenly with 1 Tbsp.
12. butter; toast lightly on griddle.
13. Top bottom half of each bun with 3 to 4 arugula leaves, about 1 oz.
14. pears, 1 burger, 1 Tbsp.
15. Crispy Shallots and 1-1/2 tsp.
16. steak sauce.
17. Cover with tops of buns.

shallots, flour, salt, ground black pepper, shallots, burgers, beef patties, salt, camembert cheese, gorgonzola cheese, buns, unsalted butter, arugula, pear, steak sauce

Taken from www.kraftrecipes.com/recipes/mini-steakhouse-burgers-crispy-shallots-123448.aspx (may not work)