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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.
25 min
25 min
4 servings

What You Need

cup  finely shredded red cabbage
cup  finely shredded green cabbage
Tbsp.  KRAFT Classic Ranch Dressing, divided
lb.  lean ground beef
cup  KRAFT Shredded Cheddar Cheese
 cooked slices OSCAR MAYER Bacon, crumbled
 kaiser rolls, split, toasted
 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.
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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