Burger Cuisine Sell Sheet

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.