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Best-Ever Cheeseburgers
Best-Ever Cheeseburgers

Best-Ever Cheeseburgers

3 Review(s)
Cook Minutes 18 Min
Prep : 10 Min Cook: 8 Min
These six-ingredient cheeseburgers are sure to please the entire family.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 lb. (375 g) extra lean ground beef
1/3 cup Kraft Original BBQ Sauce, divided
4 large onion slices (1/4 inch thick)
4 Kraft Singles Light Cheese Slices
4 whole wheat hamburger buns, split
1 tomato, cut into 4 slices
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How do I make it ?
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Step 1
Preheat barbecue to medium-high heat. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce.
Step 2
Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the Singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted.
Step 3
Fill buns with the burgers, onions and tomatoes.
Kraft Kitchen Tips!
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Special Extra
For spicier burgers, also add 1-1/2 tsp. chili powder to the meat mixture before shaping into patties.
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Serving Suggestion
Serve with a tossed green salad.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 5 g
25 %
Cholesterol 60 mg
Sodium 910 mg
38 %
Total carbohydrate 43 g
14 %
Dietary fibre 5 g
20 %
Sugars 7 g
Protein 28 g
Vitamin A
15 %
Vitamin C
10 %
Calcium
20 %
Iron
25 %
Servings
4 servings, one cheeseburger (223 g) each
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.
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