Philly Cream Cheese Crunch Burger
2 pounds ground chuck
3 medium onions, cubed
4 cloves of garlic, minced
2 tablespoons of ginger, minced
2 tablespoons accent seasoning
2 tablespoons of white pepper
2 tablespoons nutmeg
1 tablespoon curry
2 teaspoons salt
1 tablespoon cayenne pepper
3 tablespoons Contadina Italian seasoning tomato paste
3 cups Italian bread crumbs
1 cup Philadelphia Cream Cheese (or any other brand)
6 tablespoons Buitoni Refrigerated Pesto with Sun dried tomatoes (or any other brand)
3 tablespoons vegetable oil for brushing on the grill rack
6 Kaiser Rolls, halved
6 Lettuce Leaves
6 thin red onion rings, separated
1 container of Pringles Sour Cream and Onion Potato Chips
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, onions, garlic, ginger, accent seasoning, white pepper, nutmeg, curry , salt, pepper, tomato paste, eggs, and Italian bread crumbs in a large bowl, massage all the ingredients together well. Divide and shape into 6 equal size patties to fit the buns. Place patties on foil or plate and set aside.
To prepare the pesto spread, place one cup of cream cheese in a small ball, add pesto and mix until smooth.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place patty on each bun bottom, top with lettuce, onion, and 3 chips. Spread the pesto on the cut side of the roll top. Place roll on top of the chips and serve.
Makes 6 burgers