All American Steak Burger with Grilled Corn on the Cob and Red, White & Blue Strawberry Shortcake
  • 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
  1. All American Steak Burger:
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Mix barbecue sauce and steak sauce. Mix ¼ cup with meat; shape into 8 (½-inch-thick) patties.
  4. 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.
  5. Top burgers with Singles; grill 1 minute or until melted. Fill buns with vegetables and cheeseburgers.
  6. Grilled Corn on the Cob:
  7. Preheat an outdoor grill for high heat and lightly oil grate.
  8. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
  9. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
  10. Red, White and Blue Strawberry Shortcake:
  11. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
  12. 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.


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