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Pub Grub

  • Prep Time: 10 Minutes (Total Time: 22 Minutes)
  • Serving Size: 4
  • 1 pound Ground Sirloin
  • 4 slices OSCAR MAYER Bacon, Cooked, Drained And Chopped
  • 1/4 cup KRAFT Natural Sharp Cheddar Cheese Crumbles
  • 1/2 cup BULL'S-EYE GUINNESS Draught Beer Blend Barbecue Sauce, Divided
  • 4 Hamburger Buns, Split
  • 4 Lettuce Leaves
  • 1 Tomato, Cut Into 4 Slices
  • PREHEAT greased grill to medium-high heat. Shape meat into four large balls. Use thumb to make hole in center of each ball. Fill each hole with one-fourth of the bacon, 1 Tbsp. cheese and 1 tsp. of the barbecue sauce. Flatten each into patty, completing enclosing filling in patty.

    GRILL 8 min. Turn patties; brush with 1/4 cup of the remaining barbecue sauce. Grill an additional 4 min. or until burgers are medium doneness (160°F). Meanwhile, brush cut sides of buns with the remaining barbecue sauce. Grill, cut-sides down, 1 to 2 min. or until buns are lightly toasted.

    PLACE lettuce on bottom halves of buns; top with tomatoes and burgers. Cover with tops of buns.



    Prepare as directed, stuffing the patties with 1 drained can (4 oz.) chopped green chilies instead of the bacon, cheese and 4 tsp. barbecue sauce. Top each cooked burger with 1 KRAFT DELI DELUXE Pepper Jack Cheese Slice. Grill an additional 2 to 3 min. or until cheese is melted. Fill buns with burgers and remaining ingredients as directed.