Bulls Eye Burger Recipes

BULL'S EYE BURGER

Steps:

• Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
• Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
• Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
• Place patties, onion side up, on grill.
• Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
• Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
• To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.

BULL'S-EYE ULTIMATE GRILLED BURGER

Steps:

• Heat greased grill to medium heat. Place onions in center of 18x12-inch sheet of heavy-duty foil. Top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.
• Grill burgers and foil packet 14 to 18 min. or until burgers are done (160ºF), turning burgers over after 8 min. and brushing occasionally with remaining barbecue sauce. Remove foil packet after 15 min. Add buns, cut-sides down, to grill. Cook 2 min. or until toasted.
• Cut slits in packet to release steam before opening packet. Spread bottom halves of buns with dressing; cover with burgers, cheese, onion mixture and tops of buns.

BULL'S EYE BURGER

Steps:

• 1. Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
• 2. Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
• 3. Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
• 4. Place patties, onion side up, on grill.
• 5. Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
• 6. Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
• 7. To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.