Balsamic vinaigrette brings a heartiness to many dishes, and cheddar burgers are no exception! Here, we use it to sauté red peppers and baby spinach!
What You Need
Original recipe yields 4 servings
1 lb. extra-lean ground beef
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1 red pepper, cut into thin strips
1 cup tightly packed baby spinach leaves
4 KRAFT Big Slice Sharp Cheddar Cheese Slice s
8 multi-grain sandwich roll s, split, toasted
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Let's Make It
Shape meat into 4 (1/2-inch-thick) patties. Heat dressing in large skillet. Add peppers; cook and stir 4 to 5 min. or until crisp-tender. Add spinach; cook 1 to 2 min. or until wilted, stirring occasionally. Remove from skillet; cover to keep warm.
Add patties to same skillet; cook on medium heat 4 to 5 min. on each side or until done (160ºF).
Top burgers with pepper mixture and cheese; cover. Cook 1 to 2 min. or until cheese is melted. Serve in rolls.
Shaping Meat for Burgers
When forming meat patties, press the meat together lightly. If the meat is packed too tightly, the cooked burgers will be tough.
Balance out these hearty burgers with fresh fruit or assorted cut-up fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.