Burger and Sandwich Resource Guide

Thank you for exploring our Burger & Sandwich Portion Control Pack!

This resource guide includes must-have SKUs for your operation, by cuisine type, as well as insights & recipe ideas.

KETCHUP CATALOG

MUSTARD CATALOG

CONDIMENTS & SAUCES CATALOG

PORTION CONTROL CATALOG

MAYO CATALOG

A BURGER'S BEST FRIEND

The perfect pairing for every burger

CONSUMERS REGULARLY/OCCASIONALLY:

Custom Datassential Survey Research I July 2019

BURGER

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BURGER RECIPES

A.1. Steak Burger

10 servings

WHAT YOU NEED

• 5 tbsp Butter
  
• 2 1/4 lbs Onions, sliced
  
• 1/4 cup L&P Worcestershire Sauce
  
• 3 1/2 lb Ground Beef
  
• 1/3 cup Cracked Black Pepper
  
• 1 lb Bleu Cheese
  
• 10 Burger Rolls split and toasted
  
• 1 tsp 1/2 lb Shredded Lettuce
• 20 Tomato Slices
• 1 cup A.1. Thick & Hearty Sauce

LETS MAKE IT

1. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, about 15 minutes. Add the Worcestershire sauce and continue cooking until the liquid has evaporated. Remove from the heat and hold warm for assembly.
2. Form the ground meat into 10 equal sized patties and coat with the black pepper
3. Cook the burgers over medium heat until desired doneness flipping half way through.
4. During the last 2 minutes of cooking, top each burger with the bleu cheese and allow to melt.
5. Assemble each burger by placing a cooked cheeseburger onto the bottom half of the roll with a smear of A.1. Thick & Hearty Sauce, top with the cooked onions, shredded lettuce and tomato slices. Cap off with the top half of the roll with a drizzle of A.1. Thick & Hearty Sauce.

Brunch Burger

10 servings

WHAT YOU NEED

• 1 cup HEINZ Ketchup
  
• 1 tbsp Espresso Powder
  
• 1 tbsp Chipotle in Adobo
  
• 3 1/2 lbs Ground Beef
  
• 10 KRAFT ChedaSharp Cheese Slices
  
• 20 Bacon Slices, cooked
  
• 10 Eggs
  
• 10 Burger Rolls, split and toasted
  
• 10 Bib Lettuce Leaves
  
• 20 Tomato Slices

LETS MAKE IT

1. Blend together the ketchup, espresso powder, chipotle and hold for assembly.
2. Form the ground meat into 10 equal sized patties.
3. Cook the burgers over medium heat until desired doneness flipping half way through.
4. During the last 2 minutes of cooking, top each burger with a slice of cheese and allow to melt.
5. While the burgers finish cooking, cook the eggs over easy and hold for assembly.
6. Assemble each sandwich by placing a cooked cheeseburger onto the bottom half of the roll top with 2 slices of cooked bacon, a fried egg, lettuce and tomato slices. Cap off with the top half of the roll with a smear of the espresso ketchup.

Moroccan Turkey Burger with Harissa Ketchup

10 servings

WHAT YOU NEED

• 1 tbsp Olive Oil
• 1/2 lb Red Pepper, sliced
• 1/2 lb Onion, sliced
• 3 1/2 lbs Ground Turkey
• 1/2 cup KRAFT Mayonnaise
• 2 1/2 tsp Ground Cumin
• 2 1/2> tsp Ground Coriander
• 2 1/2 tsp Salt
• 2 1/2 tsp Paprika
• 1 1/4 tsp Cinnamon
• 2 /2 tsp Garlic, minced
• 2 tbsp Parsley, chopped
• 1/4 cup Breadcrumbs
• 1 lb Feta Cheese, sliced
• 10 Burger Buns, toasted
• 10 Bib Lettuce Leaves

Harissa Ketchup:

• 1 1/4 cups HEINZ Ketchup
• 1 1/2 tbsp Harissa Paste
• 1 tbsp Cilantro, chopped

LETS MAKE IT

1. Heat a large pan to medium high. Add the olive oil, sliced peppers and onions and cook while occasionally stirring for 15 minutes until the pepper and onions have softened and caramelized. Hold for service.
2. While the peppers and onions are cooking, prepare the veggie burgers: In a large bowl, add the turkey, mayonnaise, cumin, coriander, salt, paprika, cinnamon, garlic, parsley and breadcrumbs. Mix until well blended. Form the mixture into equal sized patties. Cook the patties in a pan coated with olive oil over medium heat, until cooked through, about 5 minutes on each side (internal temp. should read 165$). During the last 2 minutes of cooking top each burger with the feta cheese to soften.
3. For the harissa ketchup: Mix together the ketchup, harissa paste and cilantro.
4. Assemble the burgers by topping the bottom half of the bun with the harissa ketchup, a cooked turkey feta burger, sautéed peppers/onions, lettuce and the top half of the bun with a smear of harissa ketchup.

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THE ICONIC SANDWICH

Keeping it simple with sandwich staples

SANDWICH

SANDWICH RECIPES

Potato Pancake Reuben

10 servings

WHAT YOU NEED

• 3 3/4 lbs Potatoes, peeled
• 1 cup Onion, diced
• 5 eggs
• 2 1/2 tsp Salt
• 1 tsp Pepper
• 6 tbsp Butter
• 3 cups Sauerkraut. well drained
• 2/3 cup KRAFT Thousand Island Dressing
• 1/2 cup GREY POUPON Country Dijon Mustard
• 2 lbs Corned Beef, thinly sliced
• 1 lb HOFFMAN'S Swiss on Rye Cheese, sliced thin

LETS MAKE IT

1. Preheat oven to 375 F.
2. Shred half of the potatoes and place them into a large bowl.
3. Dice the remaining potatoes and place then into a blender with the onion. Cover with water and blend until finely grated and then drain in a fine mesh strainer. (May need to do in several batches)
4. Add the grated potato and onions to the bowl of shredded potatoes. Mix in the eggs, salt and pepper.
5. Melt the butter in a griddle pan or on a flat top and heat to medium. Place Y3 cup scoops of the potato mixture onto the heated pan and form 5" circles.
6. Cook for approximately 4 minutes on each side or until they become golden brown/crispy and then keep warm.
7. While the pancakes are cooking, mix together the sauerkraut, thousand island dressing and mustard.
8. Assemble 3 ounce stacks of corned beef onto a prepared baking pan and top each stack with 1/2 cup of the sauerkraut mixture and 11/2 ounces of the swiss rye cheese.
9. Bake for 10 minutes until the cheese has melted and the meat has heated through.
10. Assemble each sandwich by placing one portion of meat onto one potato pancake and then capoff with another potato pancake.

Grilled Cheese Roll Up Stick with Tomato Soup

10 servings

WHAT YOU NEED

• 1/2 gal CHEF FRANCISCO Tomato Soup
• 30 Slices White Bread
• 5 tbsp KRAFT Mayonnaise
• 30 KRAFT American Cheese Slices
• 2/3 cup Butter

LETS MAKE IT

1. Heat the tomato soup and hold for service.
2. With a rolling pin, flatten and roll out the slices of bread and cut off the crust edges.
3. Spread one side of the bread slices with a light smear of mayonnaise and then lay a slice of cheese on top leaving top edge of bread exposed.
4. Roll up tightly using the mayonnaise on the top edge to seal.
5. Melt 1 tbsp of butter in a skillet over medium heat. Add 3 roll ups to the skillet, cooking until all sides are golden brown and the cheese has melted, about 4-5 minutes.
6. Serve the grilled cheese roll ups with a side of tomato soup for dipping.

Smoky Fried Green Tomato Club

10 servings

WHAT YOU NEED

• 4 Green Tomatoes
• 2 Eggs
• 1/2 cup Milk
• 1 cup Flour
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 4 cups Seasoned Breadcrumbs
• 30 slices White Bread
• 1 cup KRAFT Mayonnaise
• 1 tbsp Chipotle in Adobo
• 30 oz Smoked Turkey, thinly sliced
• 10 oz KRAFT ChedaSharp Sliced Cheese
• 30 slices Cooked Bacon
• 40 HEINZ Bread & Butter Pickle
• 10 oz Iceberg Lettuce Leaves

LETS MAKE IT

1. Slice the green tomatoes (5, 1/4"slices per tomato).
2. Whisk the eggs and milk to make an egg wash and then season the flour with the salt and pepper.
3. Bread the tomatoes by coating them with the seasoned flour, dipping them in the egg wash and then coating them with the breadcrumbs.
4. Pan or deep fry the tomatoes until golden brown and hold for assembly.
5. While the tomatoes are cooking, toast 3 slices of bread for each sandwich and mix the mayonnaise with the chipotle in adobo.
6. Assemble each sandwich by spreading the one side of each piece of toast with the chipotle mayonnaise, top one piece of toast with 3 ounces of smoked turkey and 1 ounce of cheese. Top with another piece of toast, 3 slices of bacon, 2 fried tomato slices, 4 pickle slices, lettuce leaves and the last piece of toast with the spread down.
7. Secure each sandwich with 4 picks and cut into quarters to serve.

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BAR & GRILL

Burger, chicken, bloody's and more - Kraft Heinz condiment and side offerings are the perfect topper on all bar & grill cuisine.

BAR & GRILL

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* Ask your sales representative for a full list of TABASCO' products.

** All case sizes of single-serve HEINZ Ketchup available upon request, talk to your sales representative for more information.

*** Ask your sales representative for a full list of KRAFT gallon Dressings.

BAR & GRILL RECIPES

Buffalo Chicken Taquitos with Cilantro Lime Crema

24 servings

WHAT YOU NEED

• 8 oz PHILADELPHIA Cream Cheese, softened
  
• 1/2 cup KRAFT Ranch Dressing
  
• 1/2 cup TABASCO' Wing Sauce
  
• 1tsp Chili Powder
  
• 3 cups Shredded Cooked Chicken Breast
  
• 1cup KRAFT ChedaSharp Shredded Cheese
  
• 24 8" Flour Tortillas
  
• 1 cup KRAFT Mayonnaise
  
• 1 1/2 cups Sour Cream
  
• 2 Limes, Juice and Zest
  
• 2 tbsp Cilantro, chopped
  
• 3/4 tsp Salt
  

LETS MAKE IT

1. Heat fryer to 350'F.
2. Combine cream cheese, ranch dressing, hot sauce and chili powder and mix until smooth.
3. Add the shredded chicken and cheese. Mix until well combined.
4. Place 2 heaping tbsp of the mixture down the edge of each tortilla and tightly roll. Secure each with toothpicks.
5. Fry taquitos in batches until crispy and golden brown. Drain on paper towels and remove toothpicks.
6. Prepare the dipping sauce by mixing together the mayonnaise, sour cream, lime juice, zest, cilantro and salt.

Stuffed Cheeseburger Pizza

12 servings

WHAT YOU NEED

• 2 20 oz Pizza Dough Ball
  
• 5 oz Shredded Mozzarella Cheese
  
• 5 oz KRAFT ChedaSharp Cheese Shreds
  
• 8 oz Cooked Ground Beef
  
• 1/2 cup Onion, diced
  
• 48 HEINZ Pickle Slices
  
• 1/3 cup HEINZ Ketchup
  
• 1/4 cup HEINZ Yellow Mustard
  
• 6 KRAFT American Cheese Slices, cut in half
  

LETS MAKE IT

1. Coat a 16" Pizza pan with oil.
2. Stretch a 20oz dough ball to 16" to edge of pan.
3. Cover pizza with shredded cheeses.
4. Place diced white onion evenly around pie.
5. Place HEINZ Pickle Slices around pizza.
6. Evenly squeeze HEINZ Ketchup and mustard over the pan pizza.
7. Stretch another dough aprox.15" and place formed dough over contents of pan.
8. Carefully mold top dough over bottom pan and seal edges firmly
9. Place pizza in oven for 6 to 61/2 min. at 500 degrees. (May need a little more time in oven)
10. Remove pizza from oven and place KRAFT American Cheese around pizza and cut into 12 slices.
11. (Optional) Drizzle HEINZ Honeyracha evenly on top.

Flashy Fried Crispy Chicken Sliders

12 servings / 3 sliders per serving

WHAT YOU NEED

• 36 2oz Breaded Chicken Breast Tenders
• 12 oz Country Smoked Ham, carved
• 36 Sesame Seed Slider Buns, cut
• 3/4 cup GREY POUPON Dijon Mustard
• 3/4 cup HEINZ Honeyracha Sauce
• 3/4 cup BULL'S-EYE Hickory Barbecue Sauce

Kool-Aid Pickles

• 36 HEINZ Dill Pickle Crinkle Cut Slices
• 2 cups Pickle Juice, reserved from packaging
• 1/4 cup Tropical Fruit Punch KOOL-AID powdered mix

HEINZ Cider Vinegar Slaw

• 1/2 cup HEINZ Apple Cider Vinegar
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Honey, (or more, depending on sweetness)
• 1 tbsp GREY POUPON Dijon Mustard
• 1/2 tsp Celery Seed
• 1/4tsp Coarse Salt
• 1/4tsp Cracked Black Pepper
• 3 cups Cabbage Cole Slaw Mix

In a small non-reactive bowl, combine reserved pickle juice & KOOL-AID powder, whisk until fully dissolved. Add pickle slices. Refrigerate overnight.

In a medium-sized bowl, whisk together cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create dressing. Add the cabbage slaw mix, toss until dressing is well incorporated. Keep refrigerated.

LETS MAKE IT

1. Pre-heat deep fryer to 350°F.
2. Fry chicken tenders until internal temp is 165°F and golden brown.
3. For one serving (3 slider sandwiches): Place slider buns cut-side up onto clean workspace.
   All-American: spread with 2 tbsp BULL'S-EYE Hickory Barbecue Sauce. Top with leach crispy chicken tender and '/4 cup of HEINZ Vinegar slaw. Top with slider bun crown.
   Country Road: spread cut sides of slider bun with 2 tbsp GREY POUPON Mustard. Top with leach crispy chicken tender and 1 oz of carved country smoked ham. Top with slider bun crown.
   Hurricane Chicken: spread cut sides of slider bun with 2 tbsp HEINZ Honeyracha Sauce. Top with leach crispy chicken tender and 3 slices of KOOL-AID pickles. Top with slider bun crown.
4. Arrange the 3 chicken sliders onto a warm serving plate. If desired, serve with additional sauce on the side for dipping. Serve immediately.

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DRESS UP YOUR DOG. The perfect pairing for any hot dog, Kraft Heinz condiments

Hot Dog

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HOT DOG RECIPES

Asian Slaw Dogs with Honeyracha Sauce

WHAT YOU NEED

• ½ cup KRAFT Slaw Dressing
• 2½ tsp Soy Sauce
• 1/1/4 tsp Fresh Ginger, grated
• 3 cups Shredded Green Cabbage
• ½ cup Shredded Carrot
• 1 tbsp Green Onion, chopped

• 1/2 cup HEINZ Ketchup
• 1 tbsp Sriracha Sauce
• 1tsp Lime Juice
• ½ tsp Five Spice Powder
• 10 OSCAR MAYER Hot Dogs
• 10 Hot Dog Rolls, Black Sesame Seeds

LETS MAKE IT

1. Prepare the slaw by whisking together the KRAFT Slaw Dressing, soy sauce and ginger in a large bowl. Add the shredded cabbage, carrot, green onion and toss to coat evenly. Hold for assembly.
2. Prepare the spicy ketchup by whisking together the HEINZ Ketchup, sriracha sauce, lime juice and five spice powder. Hold for assembly.
3. Grill the OSCAR MAYER Hot Dogs and toast the rolls.
4. When cooked through, place a hot dog onto a roll, top with the Asian slaw, a drizzle of spicy ketchup and garnish with a sprinkle of sesame seeds

Route 57 Dog

10 Servings

WHAT YOU NEED

• 10 OSCAR MAYER Beef Franks
• 1⁄4 cups CHEEZ WHIZ
• 10 Hot Dog Buns, toasted
• 10 Bacon Slices, cooked and chopped

• 2/3 cup Fried Onion Straws
• 20 HEINZ Pickle Slices
• 1 cup HEINZ 57 Sauce

LETS MAKE IT

1. Grill hot dogs over medium heat until warmed through and browned.
2. While the hot dogs are cooking, warm the cheese sauce and hold for assembly.
3. To assemble the hot dogs: Place a cooked hot dog onto a toasted roll. Spoon the cheese sauce over top and finish garnishing the dog the chopped bacon, onion straw, pickle slices and a drizzle of HEINZ 57 Sauce.

Elotes Dog

10 Servings

WHAT YOU NEED

• 1 cup Canned corn, drained
• 2 tbsp Red onion, small diced
• 2 tbsp Cilantro, roughly chopped
• 1/4 cup Cotija cheese, crumbled
• 1 tsp Tajin Seasoning

• 1 tbsp Fresh Lime Juice
• 10 OSCAR MAYER Beef Franks
• 10 "Hawaiian" style hot dog buns
• 10 oz HEINZ Mayochup

LETS MAKE IT

1. In bowl toss together corn, onion, cilantro, cotija cheese, tajin seasoning and fresh lime juice.
2. Refrigerate until ready to use.
3. Cook hot dogs and hold warm at 140°F. 
4. To order, place a hot dog into a warmed bun. Garnish with 2 tbsp of the elotes corn mixture and 1 oz of HEINZ mayochup.

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