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Main dishes

Cheesy Tomato-Basil Burgers

Cheesy Tomato-Basil Burgers recipe
photo by:kraft
When lean ground beef, seasoned stuffing and sun-dried tomatoes are formed into patties, the resulting grilled burgers don't need buns!
30 min
30 min
4 servings

What You Need

cup  STOVE TOP Homestyle Herb Stuffing Mix in the Canister
cup  milk
lb.  lean ground beef
cup  KRAFT Shredded Mozzarella Cheese
cup  oil-packed sun-dried tomatoes, drained, chopped
large  tomatoes, each cut into 4 slices
 fresh basil leaves

Make It

HEAT grill to medium heat.

COMBINE stuffing mix and milk; let stand 2 min. Add meat, cheese and sun-dried tomatoes; mix well. Shape into 4 (1/2-inch-thick) patties.

GRILL 6 to 8 min. on each side or until done (160°F).

PLACE 1 burger on each of 4 large tomato slices; top with basil and remaining tomato slices.

Kraft Kitchens Tips

Prepare using thawed frozen LOUIS RICH Pure Ground Turkey.
How to Freeze Ground Beef
To freeze ground beef, wrap the meat tightly in freezer-weight plastic wrap, foil or freezer paper, or store in a freezer-weight resealable plastic bag. Be sure to mark the date on the package for future reference. Frozen ground beef is best used within 4 months.
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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