Double-Stack Diner Burger
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 10 Min.
Cook Time: 5 Min.
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
* 1-1/2 lb. ground chuck
* 4 KRAFT Singles, cut in half
* 1/4 c. HEINZ® Real Mayonnaise
* 1 tsp. GREY POUPON Dijon mustard
* 4 potato sandwich rolls (3-1/2 inch), split
* 1/4 c. finely chopped red onions
* 1 large HEINZ® dill pickle, cut into thin slices
* 4 KRAFT Singles, cut in half
* 1/4 c. HEINZ® Real Mayonnaise
* 1 tsp. GREY POUPON Dijon mustard
* 4 potato sandwich rolls (3-1/2 inch), split
* 1/4 c. finely chopped red onions
* 1 large HEINZ® dill pickle, cut into thin slices
What to do:
1. HEAT griddle on medium-high heat.
2. SPRAY griddle with cooking spray. Shape meat into 8 (1-1/2-inch) balls. Add to griddle; press into 1/4-inch-thick patties with back of spatula.
3. COOK 2 min. or until bottoms of patties are browned; turn. Top patties with Singles pieces; cook 1 to 2 min. or until burgers are done and Singles are melted. Remove from griddle.
4. MIX mayonnaise and mustard until blended; spread onto cut sides of rolls. Fill with onions, pickles and burgers.
2. SPRAY griddle with cooking spray. Shape meat into 8 (1-1/2-inch) balls. Add to griddle; press into 1/4-inch-thick patties with back of spatula.
3. COOK 2 min. or until bottoms of patties are browned; turn. Top patties with Singles pieces; cook 1 to 2 min. or until burgers are done and Singles are melted. Remove from griddle.
4. MIX mayonnaise and mustard until blended; spread onto cut sides of rolls. Fill with onions, pickles and burgers.