All American Steak Burger with Grilled Corn on the Cob and Red, White & Blue Strawberry Shortcake
Author: Randazzo
Ingredients
- All American Steak Burger:
- ½ cup KRAFT THICK N SPICY Original Barbecue Sauce
- ¼ cup A.1. Original Steak Sauce
- 2 pounds steak burger
- 1 each green and red bell pepper, cut into ¾-inch-wide strips
- 1 Vidalia onion, cut into ½-inch-thick slices
- 8 KRAFT Singles
- 8 whole wheat hamburger buns, toasted
- Grilled Corn on the Cob:
- 6 ears corn
- 6 tablespoons butter, softened
- salt and pepper to taste
- Red, White and Blue Strawberry Shortcake:
- 1 (18.25 ounce) package yellow cake mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 pint blueberries, rinsed and drained
- 2 pints fresh strawberries, rinsed and sliced
Instructions
- All American Steak Burger:
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Mix barbecue sauce and steak sauce. Mix ¼ cup with meat; shape into 8 (½-inch-thick) patties.
- Grill patties and vegetables over direct medium heat, 10 to 12 minutes or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 minutes.
- Top burgers with Singles; grill 1 minute or until melted. Fill buns with vegetables and cheeseburgers.
- Grilled Corn on the Cob:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
- Red, White and Blue Strawberry Shortcake:
- Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
- Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
