Smokehouse Cheeseburger

It is Father's Day, why not create a gourmet burger for Dad today.  Featuring a juicy beef patty basted with a sweet and smoky barbecue sauce, topped with Swiss cheese, sweet caramelized onions and baby arugula.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 tbsp. butter
• 1 large sweet onion, thinly sliced, separated into rings
• 1/4 cup water, divided
• 1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce, divided
• 1 lb. (450 g) extra-lean ground beef
• 3 cloves garlic, minced
• 4 Kraft Singles Swiss Cheese Slices
• 4 artisan burger buns
• 1 cup loosely packed baby arugula

Directions:

• Heat barbecue to medium-high heat.
• Melt butter in medium skillet on medium heat. 
• Add onions; simmer on medium-low 20 min. or until onions are light golden brown, stirring occasionally and adding water 1 Tbsp. at a time as needed to prevent onions from drying out and sticking to bottom of skillet. 
• Stir in 2 Tbsp. barbecue sauce; simmer on medium-low heat 10 min. or until dark golden brown, stirring frequently. 
• Remove from heat.
• Mix meat, garlic and 1/4 cup of the remaining barbecue sauce just until blended; shape into 4 (1/2-inch-thick) patties. (I use my Burger Press)
• Grill 6 to 7 min. on each side or until done (160°F), brushing with remaining barbecue sauce for the last 5 min. 
• Top with Kraft Singles. 
• Add buns, cut sides down, to barbecue. 
• Grill 1 min. or until Singles are melted and buns are lightly toasted.
• Place cheeseburgers on bottom halves of buns; top with caramelized onions and arugula. 
• Cover with tops of buns.