Make every burger a WINNER with Kraft Heinz

You could WIN 1 of 25 Weber Smokefire Pellet Grills ($1500 value) OR 1 of 125 $100 Walmart Gift Cards.
Total of $50,000 of prizes to be won!

next
TIPS :

Cook your eggs on the side burner of your barbecue or place the skillet directly on the grill over a medium-low burner to make prep even easier.

DOWNLOAD RECIPE
  • Prep Time : 22 min.
  • Total Time : 22 min.
  • Makes 4 servings

Who doesn’t love breakfast for dinner? We’ve flavoured these patties with classic maple breakfast sausage seasonings and topped with bacon and eggs so all your favourite brunch-time flavours are packed into these messy-yet-awesome burgers.

What do I need?

1 lb (454 g) extra-lean ground beef
2 tbsp (14 g) onion soup mix (1/4 of a 28-g pouch)
2 tbsp maple syrup
½ tsp poultry seasoning
¼ tsp each white pepper and ground nutmeg
4 slices peameal or back bacon
4 Kraft Singles cheese slices
1 vine tomato
1 slice curly leaf lettuce
4 sesame Kaiser buns/rolls, split
4 eggs
¼ cup Heinz [Seriously Good] Mayonnaise
¼ cup Heinz Tomato Ketchup

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with onion soup mix, maple syrup, poultry seasoning, pepper and nutmeg. Shape meat into 4 (1/2-inch-thick) patties.

3. Grill patties and bacon slices 6 to 7 minutes on each side or until done (160°F), topping patties with cheese slices and toasting buns on the barbecue for the last minute.

4. Meanwhile, spray skillet with cooking spray; heat on medium-low heat. Slip cracked eggs, 1 at a time, into skillet, leaving spaces between eggs; cover. Cook 4 minutes or until whites are firm and yolks are cooked to desired doneness.

5. Spread mayo over cut side of bottom buns. Top buns with curly leaf lettuce, beef burger patty, Kraft Singles slice, tomato slice, bacon, and egg; drizzle with ketchup. Top with bun tops.

Who doesn’t love breakfast for dinner? We’ve flavoured these patties with classic maple breakfast sausage seasonings and topped with bacon and eggs so all your favourite brunch-time flavours are packed into these messy-yet-awesome burgers.

  • Prep Time : 22 min.
  • Total Time : 22 min.
  • Makes 4 servings
What do I need?

1 lb (454 g) extra-lean ground beef
2 tbsp (14 g) onion soup mix (1/4 of a 28-g pouch)
2 tbsp maple syrup
½ tsp poultry seasoning
¼ tsp each white pepper and ground nutmeg
4 slices peameal or back bacon
4 Kraft Singles cheese slices
1 vine tomato
1 slice curly leaf lettuce
4 sesame Kaiser buns/rolls, split
4 eggs
¼ cup Heinz [Seriously Good] Mayonnaise
¼ cup Heinz Tomato Ketchup

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with onion soup mix, maple syrup, poultry seasoning, pepper and nutmeg. Shape meat into 4 (1/2-inch-thick) patties.

3. Grill patties and bacon slices 6 to 7 minutes on each side or until done (160°F), topping patties with cheese slices and toasting buns on the barbecue for the last minute.

4. Meanwhile, spray skillet with cooking spray; heat on medium-low heat. Slip cracked eggs, 1 at a time, into skillet, leaving spaces between eggs; cover. Cook 4 minutes or until whites are firm and yolks are cooked to desired doneness.

5. Spread mayo over cut side of bottom buns. Top buns with curly leaf lettuce, beef burger patty, Kraft Singles slice, tomato slice, bacon, and egg; drizzle with ketchup. Top with bun tops.

TIPS :

Cook your eggs on the side burner of your barbecue or place the skillet directly on the grill over a medium-low burner to make prep even easier.

DOWNLOAD RECIPE
TIPS :

Cut of your onions and submerge in water for 10 minutes to mellow the flavour.

DOWNLOAD RECIPE
  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings

The zesty combination of chili & lime spices up this simple and delicious burger made with crisp lettuce, ripe avocado and a juicy beef patty.

What do I need?

1 lb (454 g) extra-lean ground beef
2 tsp Lea & Perrins Worcestershire Sauce
½ tsp each garlic salt and pepper
4 hamburger buns, split
1 ripe, firm avocado, pitted and thickly sliced
1 tbsp lime juice
½ tsp chili powder
1 cup baby arugula, or other lettuce
8 slices tomato
¼ cup Heinz Tomato Ketchup
4 slices red onion

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with Worcestershire sauce, garlic salt and pepper. Shape meat into 4 (1/2-inch-thick) patties.

3. Grill patties 6 to 7 min. on each side or until done (160°F), toasting buns on the barbecue in the last minute.

4. Meanwhile, toss avocado with lime juice and chili powder.

5. Fill buns with arugula, tomatoes, burgers, ketchup, avocado mixture, and red onions.

6. Top burgers with any additional toppings and condiments you love, such as sliced pickles, Heinz [Seriously Good] Mayonnaise, Heinz Mayoracha Sauce, Heinz Yellow Mustard or Heinz Sweet Relish.

The zesty combination of chili & lime spices up this simple and delicious burger made with crisp lettuce, ripe avocado and a juicy beef patty.

  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings
What do I need?

1 lb (454 g) extra-lean ground beef
2 tsp Lea & Perrins Worcestershire Sauce
½ tsp each garlic salt and pepper
4 hamburger buns, split
1 ripe, firm avocado, pitted and thickly sliced
1 tbsp lime juice
½ tsp chili powder
1 cup baby arugula, or other lettuce
8 slices tomato
¼ cup Heinz Tomato Ketchup
4 slices red onion

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with Worcestershire sauce, garlic salt and pepper. Shape meat into 4 (1/2-inch-thick) patties.

3. Grill patties 6 to 7 min. on each side or until done (160°F), toasting buns on the barbecue in the last minute.

4. Meanwhile, toss avocado with lime juice and chili powder.

5. Fill buns with arugula, tomatoes, burgers, ketchup, avocado mixture, and red onions.

6. Top burgers with any additional toppings and condiments you love, such as sliced pickles, Heinz [Seriously Good] Mayonnaise, Heinz Mayoracha Sauce, Heinz Yellow Mustard or Heinz Sweet Relish.

TIPS :

Cut of your onions and submerge in water for 10 minutes to mellow the flavour.

DOWNLOAD RECIPE
TIPS :

If spicy isn’t your thing, try our Kraft Coleslaw Dressing to sauce up your veggie slaw.

DOWNLOAD RECIPE
  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings

A crisp slaw, dressed with Heinz Hanch Sauce, a kickin’ combo of ranch and hot sauce, amps up an everyday veggie burger with a spicy kick! Your meat-loving friends will also love it as a topper for chicken, beef, or pork burgers.

What do I need?

2 cups kale coleslaw mix (shredded cabbage, kale, and grated carrots)
¼ cup Heinz Hanch Sauce
2 green onions, thinly sliced
2 tbsp lime juice
4-8 veggie burger patties
1/3 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce
4 sesame seed brioche buns, split
2 pickle slices
2 tomato slices
1 piece butter lettuce

How do I make it?

1. Mix kale coleslaw mix, Hanch Sauce, onions and lime juice until coated; set aside.

2. Grill veggie burgers as directed on package, toasting buns on barbecue in the last minute. Remove patties from grill and brush generously with Diana Sauce Gourmet Rib & Chicken BBQ sauce.

3. Fill buns with veggie burgers and slaw.

4. Top burgers with any additional toppings and condiments you love, such as sliced pickles, sliced tomatoes, Heinz [Seriously Good] Mayonnaise, Heinz Yellow Mustard or Heinz Sweet Relish.

A crisp slaw, dressed with Heinz Hanch Sauce, a kickin’ combo of ranch and hot sauce, amps up an everyday veggie burger with a spicy kick! Your meat-loving friends will also love it as a topper for chicken, beef, or pork burgers.

  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings
What do I need?

2 cups kale coleslaw mix (shredded cabbage, kale, and grated carrots)
¼ cup Heinz Hanch Sauce
2 green onions, thinly sliced
2 tbsp lime juice
4-8 veggie burger patties
1/3 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce
4 sesame seed brioche buns, split
2 pickle slices
2 tomato slices
1 piece butter lettuce

How do I make it?

1. Mix kale coleslaw mix, Hanch Sauce, onions and lime juice until coated; set aside.

2. Grill veggie burgers as directed on package, toasting buns on barbecue in the last minute. Remove patties from grill and brush generously with Diana Sauce Gourmet Rib & Chicken BBQ sauce.

3. Fill buns with veggie burgers and slaw.

4. Top burgers with any additional toppings and condiments you love, such as sliced pickles, sliced tomatoes, Heinz [Seriously Good] Mayonnaise, Heinz Yellow Mustard or Heinz Sweet Relish.

TIPS :

If spicy isn’t your thing, try our Kraft Coleslaw Dressing to sauce up your veggie slaw.

DOWNLOAD RECIPE
TIPS :

Cook bacon in the microwave by placing slices on a triple-thickness paper towel-lined microwave safe plate. Microwave on HIGH until desired crispiness, 3 to 5 minutes. You can also use pre-cooked bacon as a shortcut!

DOWNLOAD RECIPE
  • Prep Time : 20 min. (not including refrigeration)
  • Total Time : 40 min.
  • Makes 4 servings

What do you get when you combine a chicken Caesar salad with the ultimate backyard BBQ burger? This juicy, bacon-topped masterpiece. A little Diana Sauce Gourmet Rib & Chicken BBQ Sauce goes into the patty to make it extra flavourful and a topping of Kraft Creamy Caesar Dressing brings it home.

What do I need?

1 lb (454 g) extra-lean ground chicken
¼ cup Diana Sauce Gourmet Rib
& Chicken BBQ Sauce, divided
¼ cup grated Kraft Parmesan cheese
2 tsp Lea & Perrins Worcestershire Sauce
1 clove garlic, crushed
4 brioche buns, split
8 leaves of fresh romaine lettuce
¼ cup Kraft Creamy Caesar Dressing, divided
8 slices crisply cooked bacon

How do I make it?

1. Heat barbecue to medium heat.

2. Reserve half of the BBQ sauce and set aside. Mix meat with remaining BBQ sauce, the cheese, Worcestershire sauce and garlic. Shape meat into 4 (1/2-inch thick) patties; refrigerate for 20 minutes to firm up.

3. Grill 6 to 8 minutes on each side or until done (165ºF), brushing with reserved BBQ sauce and toasting buns on the barbecue for the last minute.

4. Chop romaine lettuce and toss with Kraft Creamy Caesar Dressing and a pinch of cracked black pepper.

5. Top bottom halves of the buns with Caesar salad mixture and drizzle with more dressing to taste. Top with burgers, bacon, and remaining dressing. Top with bun tops.

What do you get when you combine a chicken Caesar salad with the ultimate backyard BBQ burger? This juicy, bacon-topped masterpiece. A little Diana Sauce Gourmet Rib & Chicken BBQ Sauce goes into the patty to make it extra flavourful and a topping of Kraft Creamy Caesar Dressing brings it home.

  • Prep Time : 20 min. (not including refrigeration)
  • Total Time : 40 min.
  • Makes 4 servings
What do I need?

1 lb (454 g) extra-lean ground chicken
¼ cup Diana Sauce Gourmet Rib
& Chicken BBQ Sauce, divided
¼ cup grated Kraft Parmesan cheese
2 tsp Lea & Perrins Worcestershire Sauce
1 clove garlic, crushed
4 brioche buns, split
8 leaves of fresh romaine lettuce
¼ cup Kraft Creamy Caesar Dressing, divided
8 slices crisply cooked bacon

How do I make it?

1. Heat barbecue to medium heat.

2. Reserve half of the BBQ sauce and set aside. Mix meat with remaining BBQ sauce, the cheese, Worcestershire sauce and garlic. Shape meat into 4 (1/2-inch thick) patties; refrigerate for 20 minutes to firm up.

3. Grill 6 to 8 minutes on each side or until done (165ºF), brushing with reserved BBQ sauce and toasting buns on the barbecue for the last minute.

4. Chop romaine lettuce and toss with Kraft Creamy Caesar Dressing and a pinch of cracked black pepper.

5. Top bottom halves of the buns with Caesar salad mixture and drizzle with more dressing to taste. Top with burgers, bacon, and remaining dressing. Top with bun tops.

TIPS :

Cook bacon in the microwave by placing slices on a triple-thickness paper towel-lined microwave safe plate. Microwave on HIGH until desired crispiness, 3 to 5 minutes. You can also use pre-cooked bacon as a shortcut!

DOWNLOAD RECIPE
TIPS :

Top burgers with any additional toppings and condiments you love, such as lettuce, tomatoes, sliced pickles, Heinz [Seriously Good] Mayonnaise, Heinz Tomato Ketchup, Heinz Yellow Mustard or Heinz Sweet Relish.

DOWNLOAD RECIPE
  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings

The combination of melted Swiss, grilled mushrooms and bold barbecue sauce bring these already-stellar, juicy burgers over the top. You’ll also love the flavour that a few easy pantry ingredients bring to these juicy patties.

What do I need?

1 lb (454 g) extra-lean ground beef
¼ cup Heinz Tomato Ketchup
¼ cup breadcrumbs
2 tbsp Dijon mustard
2 tsp Lea & Perrins Worcestershire Sauce
½ tsp each garlic salt and pepper
1/2 cup Bull’s-Eye Bold Original Barbecue Sauce, divided
4 cremini mushrooms, thickly sliced
4-8 slices Kraft Extra Swiss cheese
4 hamburger buns, split

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with ketchup, breadcrumbs, mustard, Worcestershire sauce, garlic salt and pepper. Shape meat into 4 (1/2-inch-thick) patties.

3. Reserve half of the barbecue sauce and set aside. Grill patties and mushroom slices 6 to 7 min. on each side or until done (160°F), brushing patties with remaining BBQ sauce on each side in the last few minutes.

4. Place Kraft Extra Swiss cheese on a toasted bottom bun. Top with beef patty, another Kraft Extra Swiss slice, a slice of red onion, cremini mushroom slices, and drizzle with reserved barbecue sauce and top.

The combination of melted Swiss, grilled mushrooms and bold barbecue sauce bring these already-stellar, juicy burgers over the top. You’ll also love the flavour that a few easy pantry ingredients bring to these juicy patties.

  • Prep Time : 20 min.
  • Total Time : 20 min.
  • Makes 4 servings
What do I need?

1 lb (454 g) extra-lean ground beef
¼ cup Heinz Tomato Ketchup
¼ cup breadcrumbs
2 tbsp Dijon mustard
2 tsp Lea & Perrins Worcestershire Sauce
½ tsp each garlic salt and pepper
1/2 cup Bull’s-Eye Bold Original Barbecue Sauce, divided
4 cremini mushrooms, thickly sliced
4-8 slices Kraft Extra Swiss cheese
4 hamburger buns, split

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with ketchup, breadcrumbs, mustard, Worcestershire sauce, garlic salt and pepper. Shape meat into 4 (1/2-inch-thick) patties.

3. Reserve half of the barbecue sauce and set aside. Grill patties and mushroom slices 6 to 7 min. on each side or until done (160°F), brushing patties with remaining BBQ sauce on each side in the last few minutes.

4. Place Kraft Extra Swiss cheese on a toasted bottom bun. Top with beef patty, another Kraft Extra Swiss slice, a slice of red onion, cremini mushroom slices, and drizzle with reserved barbecue sauce and top.

TIPS :

Top burgers with any additional toppings and condiments you love, such as lettuce, tomatoes, sliced pickles, Heinz [Seriously Good] Mayonnaise, Heinz Tomato Ketchup, Heinz Yellow Mustard or Heinz Sweet Relish.

DOWNLOAD RECIPE
TIPS :

Purists will love these burgers as-is but you can top with any other condiments you like, such as sliced pickles, more Heinz [Seriously Good] Mayonnaise, Heinz Tomato Ketchup, Heinz Yellow Mustard or Heinz Sweet Relish.

DOWNLOAD RECIPE
  • Prep Time : 20 min. (not including refrigeration)
  • Total Time : 40 min.
  • Makes 4 servings

The secret to these extra juicy burgers is a little Heinz [Seriously Good] Mayo in the meat mixture. The sweet and sticky glaze goes perfectly with turkey or chicken and the creamy Extra Cheddar slices, but you’ll also love it on lean ground pork patties for a change of pace.

What do I need?

1 lb (454 g) extra-lean ground turkey
1/3 cup Heinz [Seriously Good] Mayonnaise
½ cup breadcrumbs
2 tsp Lea & Perrins Worcestershire sauce
¼ tsp each of salt and pepper
1/2 cup Diana Sauce Honey Garlic BBQ Sauce (divided)
4 slices Kraft Extra Cheddar cheese
4 sesame seed buns, split
1 onion (peeled and sliced)
1 tbsp Parsley (coarsely chopped)

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with mayo, breadcrumbs, Lea & Perrins Worcestershire sauce, parsley, salt and pepper. Shape meat into 4 (1/2-inch-thick) patties; refrigerate for 20 minutes to firm up.

3. In a pan, sauté your onion in olive oil, 1 tsp of Lea & Perrins Worcestershire sauce, and a dash of cracked pepper.

4. Reserve half of the BBQ sauce and set aside. Grill 6 to 8 min. on each side until done (165ºF), brushing with remaining BBQ sauce on each side in the last few minutes. Top each patty with cheese slice and add buns to barbecue. Grill just until cheese is melted and buns are toasted, about 1 minute.

5. Fill buns with burgers, onions, and reserved BBQ sauce.

The secret to these extra juicy burgers is a little Heinz [Seriously Good] Mayo in the meat mixture. The sweet and sticky glaze goes perfectly with turkey or chicken and the creamy Extra Cheddar slices, but you’ll also love it on lean ground pork patties for a change of pace.

  • Prep Time : 20 min. (not including refrigeration)
  • Total Time : 40 min.
  • Makes 4 servings
What do I need?

1 lb (454 g) extra-lean ground turkey
1/3 cup Heinz [Seriously Good] Mayonnaise
½ cup breadcrumbs
2 tsp Lea & Perrins Worcestershire sauce
¼ tsp each of salt and pepper
1/2 cup Diana Sauce Honey Garlic BBQ Sauce (divided)
4 slices Kraft Extra Cheddar cheese
4 sesame seed buns, split
1 onion (peeled and sliced)
1 tbsp Parsley (coarsely chopped)

How do I make it?

1. Heat barbecue to medium heat.

2. Mix meat with mayo, breadcrumbs, Lea & Perrins Worcestershire sauce, parsley, salt and pepper. Shape meat into 4 (1/2-inch-thick) patties; refrigerate for 20 minutes to firm up.

3. In a pan, sauté your onion in olive oil, 1 tsp of Lea & Perrins Worcestershire sauce, and a dash of cracked pepper.

4. Reserve half of the BBQ sauce and set aside. Grill 6 to 8 min. on each side until done (165ºF), brushing with remaining BBQ sauce on each side in the last few minutes. Top each patty with cheese slice and add buns to barbecue. Grill just until cheese is melted and buns are toasted, about 1 minute.

5. Fill buns with burgers, onions, and reserved BBQ sauce.

TIPS :

Purists will love these burgers as-is but you can top with any other condiments you like, such as sliced pickles, more Heinz [Seriously Good] Mayonnaise, Heinz Tomato Ketchup, Heinz Yellow Mustard or Heinz Sweet Relish.

DOWNLOAD RECIPE

  • 1. Keep ‘em juicy : The more you handle a burger mixture, both before and during cooking, the tougher and drier your patties will be. Mix any seasonings into the meat gently by lightly tossing just until combined. Form the patties by simply pressing down on them to smash them to the desired thickness. They don’t have to be perfectly round to be delicious! After that initial smash, resist the urge to press down on the patties as they cook. All you’ll do is press all the juice out. To keep as much juice in your burgers as possible – and not dripping through the barbecue grate – handle them with care and flip with a spatula, rather than piercing them with a fork or sharp tongs.
  • 2. Battle the bulge : When forming your patties, give the centre a slight depression with your thumb. This will help keep your patties from bulging in the centre.
  • 3. Keep it clean : If you struggle with burger patties sticking to your fingers or making a mess, dampen your hands (even if you’re using gloves) before shaping the patties to prevent sticking. This is particularly important when making veggie patties since they often contain sticky, pasty ingredients, such as mashed beans.
  • 4. Stay chill : Burger patties that have a chance to rest in the fridge before cooking shrink less and retain more of their juice. They also hold together better – particularly any type of delicate veggie burger. Use that chilling time to get all your condiments and side dishes ready!
  • 5. Give them texture : No matter what type of grill you’re using, whether charcoal, gas, propane or even a cast-iron grill pan or griddle, be sure to preheat it for 10 to 15 minutes before cooking. This will create a beautiful brown sear, defined grill marks, a crispy exterior, and allow for more even cooking. A cool grill may cause more juice to leak out of your burgers. If the grill is too hot, simply flip them more often. Alternately, give your patties a good sear and then move to a cooler area of the grill to gently finish cooking inside. If you want even more texture on the outside, smear a little mustard on the outside of the patties and sprinkle with a little coarse sea salt before searing.
  • 6. Are they ready yet? For food safety reasons, it’s important to cook ground meats thoroughly. Invest in an instant-read thermometer for a quick and accurate internal temperature check of your burgers. Be sure to insert the thermometer horizontally into the side of each patty, as close to the centre as possible. Check multiple patties to ensure they’re all cooked through. Cook to an internal temperature of 160°F (71°C) for beef and pork, and 165°F (74°C) for poultry. For veggie burgers, follow the directions on the package for doneness.
  • 7. Add some shine : If you’re a fan of a shiny glaze, be sure to wait until the last minute or two of cooking before you begin brushing barbecue sauce onto your patties. This will prevent the glaze from burning on the grill. We want a shiny lacquer, not a burnt crust!
  • 8. Honour the purists : Many picky eaters will enjoy their burgers plain or with some very limited toppings (sometimes all you need is a little Heinz Tomato Ketchup!). If you’d like to add some extra flavour that remains camouflaged, try mixing some condiments directly into the burger mixture, rather than serving them on top. Adding some Heinz [Seriously Good] Mayonnaise to your burger mixture adds loads of moisture and a flavour punch, invisibly. Be sure to have toppings available and let everyone customize their burger to their liking.
  • 9. Don’t forget your sidekicks : While the grill is hot, you may as well make use of it. Add sliced veggies, corn on the cob, sliced or wedged pre-cooked potatoes and/or any desired grilled burger toppings, such as onions or mushrooms to the grill while your burgers cook. Drizzle grilled veggies with your favourite Kraft Dressing.
  • 10. Dress for the occasion : You can transform any burger into a masterpiece with the right condiments and toppings.

    • Drizzle with Heinz Tomato Ketchup, Yellow or Dijon Mustard, Sweet Relish, [Seriously] Good Mayonnaise, Mayoracha, Hanch Sauce and/or Mayochup.

    • If sweet and smoky is your jam, slather with your favourite Diana Sauce or Bull’s-Eye BBQ Sauce.

    • Top your sauced patties with sliced cheese, pickles, hot peppers, sliced raw or grilled onions, grilled mushrooms and/or sliced tomatoes.

    • Branch out with a variety of lettuces.

    • Sliced avocado or guacamole, sprouts, pico de gallo, sliced radishes, a fried egg, pickled beets are all fair game.

  • Let your imagination be your guide!

DOWNLOAD RECIPE