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Pub Grub

Pub Grub recipe
photo by:kraft
10 min
22 min
4 servings, one burger each
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What You Need

lb.  ground sirloin
slices  OSCAR MAYER Bacon, cooked, drained and chopped
cup  KRAFT Natural Sharp Cheddar Cheese Crumbles
cup  BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, divided
 hamburger buns, split
 lettuce leaves
 tomato, cut into 4 slices

Make It

PREHEAT greased grill to medium-high heat. Shape meat into four large balls. Use thumb to make hole in center of each ball. Fill each hole with one-fourth of the bacon, 1 Tbsp. cheese and 1 tsp. of the barbecue sauce. Flatten each into patty, completing enclosing filling in patty.

GRILL 8 min. Turn patties; brush with 1/4 cup of the remaining barbecue sauce. Grill an additional 4 min. or until burgers are medium doneness (160°F). Meanwhile, brush cut sides of buns with the remaining barbecue sauce. Grill, cut-sides down, 1 to 2 min. or until buns are lightly toasted.

PLACE lettuce on bottom halves of buns; top with tomatoes and burgers. Cover with tops of buns.

The GUINNESS word is a trademark and is used under license. © Guinness & Co.

Kraft Kitchens Tips

Prepare as directed, stuffing the patties with 1 drained can (4 oz.) chopped green chilies instead of the bacon, cheese and 4 tsp. barbecue sauce. Top each cooked burger with 1 KRAFT Big Slice Pepper Jack Cheese Slice. Grill an additional 2 to 3 min. or until cheese is melted. Fill buns with burgers and remaining ingredients as directed.
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