Cheddar Chive & Onion Burger
There is a reason why burgers are so popular, it’s because sometimes nothing can satisfy you like a great one can. This is a great burger, so easy too thanks to our Philadelphia Chive & Onion Cream Cheese that is not only in the patty but on top in a compound mayo.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
- 1 1/4 pound(s) of Ground Pork (or any ground meat you prefer)
- 8 ounce(s) of Philadelphia Chive & Onion Cream Cheese
- 10 ounce(s) of Kraft Cracker Barrel Natural Extra Sharp Cheddar Cheese
- 14 ounce(s) of Frozen Onion Rings
- 8 Slices of Fully Cooked Bacon
- 2 Tomatoes
- 4 Iceberg Lettuce Leaves
- 1/2 cup(s) of Kraft Mayonnaise (light or regular is fine)
- 1/2 cup(s) of Kraft Catalina Dressing (regular or Fat Free is fine)
- 4 Onion Sliced Buns
- Preheat your oven to 400 F degrees (or what is suggested on your package of onion rings).
- Preheat your grill turning heat on high. The goal is to have your grill 450 F degrees or hotter for getting nice grill marks on your patties.
- When oven is done preheating, bake onion rings according to package directions. Mine took 15 minutes on a cookie sheet, in the center of the oven.
- To prepare patties, mix 4 ounces of room temperature cream cheese, 5 ounces of cheese that you have shredded, a couple pinches of salt, and ground black pepper, in a large mixing bowl with your ground meat. Do not over mix. Note when buying ground meat, the finer ground your meat is the better texture your patty will have. Higher fat content of meat will make for a juicier patty but keep in mind the higher the fat content, the more shrinkage you will have during the cooking process.
- Shape ground meat into four evenly sized patties. I like to make them flat and even push them in a bit in the middle, so that they grill up evenly. Make sure to wash hands thoroughly any time after touching raw meat.
- Spray both side of your patties with a butter or olive oil flavored non stick spray, this will prevent sticking and help guarantee nice grill marks.
- Place patties on preheated grill, flipping patties only once, grill for about 4 minutes on each side, or until you reach an internal temperature for pork of 160 F degrees. If patties start to burn, move to indirect heat on your grill if needed during cooking process. Keep lid closed on grill while patties cook.
- Slice the other half of your block cheese into thin slices, and place on top of patties for the last minute or two of their grilling time, keeping lid closed on grill, to trap heat, and melt cheese on top.
- Toast buns on grill for about 1 minute, watching carefully not to burn buns.
- When patties are done and cheese is melted, remove from grill and cover with foil.
- While patties rest, prepare your compound mayo by mixing mayo, Catalina dressing, and 4 ounces of room temperature Chive & Onion Cream Cheese together in a small mixing bowl, until well blended.
- Wash lettuce leaves and tomatoes, then slice your tomatoes into thin slices.
- I heated 8 slices of fully cooked bacon, that I purchased from the store, in the microwave for 2 minutes, on a paper towel, to get extra crispy.
- Assemble burgers, I placed my cheesy patty, on the bottom toasted bun, topped it with lettuce, tomato, 2 slices of bacon, 2 to 3 onion rings, a generous dollop of compound mayo, and your top bun. Repeat to make the other 3 burgers. Optional, serve any extra onion rings on the side with some compound mayo for dipping sauce.
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