PHILLY Cream Cheese and Sriracha - this tasty duo becomes part slider mixture, part burger topper, but equals delicious. The cilantro complements and provides a fresh contrast to the spice!
What do I need ?
Original recipe yields 6 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.
1/2 cup Philadelphia Cream Cheese Product
2 Tbsp. water
2 Tbsp. Sriracha sauce (hot chili sauce)
1 lb. (450 g) extra-lean ground beef
1/3 cup dry bread crumbs
3 Tbsp. finely chopped fresh cilantro, divided
2 cups loosely packed baby arugula
12 mini hamburger buns
12 grape tomatoes
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How do I make it ?
Heat barbecue to medium-high heat.
Mix cream cheese product, water and Sriracha until blended. Mix half with the meat, bread crumbs and 2 Tbsp. cilantro just until blended. Shape into 12 (1/2-inch-thick) patties.
Grill 3 to 4 min. on each side or until done (160ºF). Meanwhile, mix remaining cream cheese mixture with cilantro.
Place arugula on bottom halves of buns; top with burgers and cream cheese mixture. Cover with tops of buns. Garnish with tomatoes.
Kraft Kitchen Tips!
Prepare as directed, except shape the meat mixture into 4 (1/2-inch-thick) patties and increase the grilling time to 5 to 7 min. on each side or until burgers are done.
Substitute baby spinach for the arugula, and/or extra-lean ground turkey for the ground beef.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 60 mg
Sodium 590 mg
Carbohydrate 34 g
Fibre 2 g
Sugars 7 g
Protein 24 g
6 servings, 2 sliders (150 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.