A.1. "El Toro" Burger Recipe

Name: A.1. "El Toro" Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Burger Patties; 1/3 cup dried porcini mushroom powder; 2 Tbsp. garlic, minced; ground beef; A.1. Horseradish Mayo; 1 cup A.1. Original Sauce; 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise; 1/4 cup prepared horseradish; 1/4 cup sour cream; 2 Tbsp. chopped fresh chives; Port Wine Syrup; 2 cups port wine; 2 Tbsp. agave syrup; Candied Bacon; 16 slices OSCAR MAYER Bacon (22-26 slice Count); 1 cup agave syrup; Fried Onions; 32 slices yellow onion rings, 1/4-inch slices; 1 qt. buttermilk; 2/3 cup A.1. Original Sauce; 2 cups all-purpose flour, sifted; 2 Tbsp. cornstarch; 2 tsp. seasoned salt; 2 tsp. baking soda; Assembly; 16 slices Chihuahua cheese (asadero) slices; 16 each brioche sandwich rolls (2.6 oz.), split; 48 each bread and butter pickle chips

Servings: persons

Burger Patties
1/3 cup dried porcini mushroom powder
2 Tbsp. garlic, minced
ground beef
A.1. Horseradish Mayo
1 cup A.1. Original Sauce
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup prepared horseradish
1/4 cup sour cream
2 Tbsp. chopped fresh chives
Port Wine Syrup
2 cups port wine
2 Tbsp. agave syrup
Candied Bacon
16 slices OSCAR MAYER Bacon (22-26 slice Count)
1 cup agave syrup
Fried Onions
32 slices yellow onion rings, 1/4-inch slices
1 qt. buttermilk
2/3 cup A.1. Original Sauce
2 cups all-purpose flour, sifted
2 Tbsp. cornstarch
2 tsp. seasoned salt
2 tsp. baking soda
Assembly
16 slices Chihuahua cheese (asadero) slices
16 each brioche sandwich rolls (2.6 oz.), split
48 each bread and butter pickle chips

1
Burger Patties: Combine ingredients.
2
Shape meat into 16 (5 oz.)
3
patties (or into 4 patties for trial recipe).
4
A.1.
5
Horseradish Mayo: Whisk ingredients until blended.
6
Refrigerate until ready to use.
7
Port Wine Syrup: Heat wine and agave syrup in saucepan until reduced by half and thickened to syrup consistency when cooled.
8
Candied Bacon: Bake bacon in 350 degrees F standard oven until almost crisp.
9
Drizzle with agave syrup.
10
Bake until lightly caramelized; cool.
11
Cut each piece in half.
12
Fried Onions: Soak onions in combined buttermilk and A.1.
13
for 1 hour.
14
Combine flour, cornstarch, seasoned salt and baking soda in bowl.
15
Drain onions and lightly pat dry.
16
Toss onions in flour mixture.
17
Deep fry in 350 degrees F oil until crispy.
18
For each burger: Season Burger Patties with salt and pepper.
19
Grill to desired doneness; spoon 1 Tbsp.
20
Port Wine Syrup on top and cover with 1 cheese slice.
21
Spread 2 Tbsp.
22
A.1.
23
Horseradish Mayo onto bottom half of 1 roll.
24
Place prepared burger on top.
25
Top with 2 Candied Bacon pieces, 3 pickles and 2 Fried Onions.
26
Cover with top of roll.

10506

kcal

Calories

1108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Burger Patties, 1/3 cup dried porcini mushroom powder, 2 Tbsp. garlic, minced, ground beef, and more.

Yes, A.1. "El Toro" Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A.1. "El Toro" Burger

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