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Main dishes

Bacon- & Cheddar-Stuffed Hamburgers with Ranch Slaw

photo by:kraft
Here's a taste of summer, available anytime: Toasted kaiser rolls are topped with ranch-drizzled coleslaw and hamburgers stuffed with bacon and cheddar.
time
prep:
25 min
total:
25 min
servings
total:
4 servings

What You Need

1/2
cup  finely shredded red cabbage
1/2
cup  finely shredded green cabbage
5
Tbsp.  KRAFT Classic Ranch Dressing, divided
1
lb.  lean ground beef
1/3
cup  KRAFT Shredded Cheddar Cheese
4
 cooked slices OSCAR MAYER Bacon, crumbled
4
 kaiser rolls, split, toasted
8
 tomato slices

Make It

HEAT grill to medium.

COMBINE red and green cabbage with 2 Tbsp. dressing; refrigerate until ready to use.

MIX meat and 2 Tbsp. dressing; shape into 8 thin patties. Mix remaining dressing, cheese and bacon. Spoon about 2 Tbsp. of the cheese mixture onto center of each of 4 of the patties; top with second patty. Pinch edges of patties together to seal.

GRILL patties 7 to 9 min. on each side or until done (160°F.) Fill rolls with cabbage mixture, burgers and tomatoes.

Kraft Kitchens Tips

Serving Suggestion
Balance this hearty, indulgent burger with grilled vegetables as a side dish.
Substitute
Prepare using KRAFT Shredded Monterey Jack Cheese.
Storing Ground Beef
Store ground beef in the coldest part of the refrigerator for up to 2 days. (The refrigerator temperature should be no higher than 40°F.) For longer storage, wrap the meat tightly in foil or freezer-weight plastic wrap and store in the freezer. When thawing, place the meat on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods.
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