Prep: 30 minutes | Total Time: 30 minutes | Serves: 4
Ingredients:
4 slices OSCAR MAYER Center Cut Bacon
1 tsp. cracked black pepper
1 pound lean ground beef
4 KRAFT Singles
4 eggs
1⁄4 cup HEINZ Mayochup
4 pretzel sandwich rolls (4 inch), split, toasted 1 cup tightly packed baby arugula
16 pickled jalapeño slices
2 large plum tomatoes, each cut into 4 slices 1 cup frozen french-fried potatoes, cooked
Prep: 30 minutes | Total Time: 30 minutes | Serves: 4
Ingredients:
4 slices OSCAR MAYER Center Cut Bacon
1 tsp. cracked black pepper
1 pound lean ground beef
4 KRAFT Singles
4 eggs
1⁄4 cup HEINZ Mayochup
4 pretzel sandwich rolls (4 inch), split, toasted 1 cup tightly packed baby arugula
16 pickled jalapeño slices
2 large plum tomatoes, each cut into 4 slices 1 cup frozen french-fried potatoes, cooked
Take it to the Max
Here’s how to make the Maximalist Burger.Directions
Step 1: SPRINKLE bacon with black pepper, then cook as directed on package.
Step 2: MEANWHILE, shape ground beef into 4 (1⁄2-inch-thick) patties. Cook in large heavy nonstick skillet over medium heat 5 minutes on each side or until done (160°F). Top with Singles; cook 1 minute or until melted. Transfer cheeseburgers to plate; cover loosely to keep warm. Carefully wipe skillet clean with paper towel.
Step 3: HEAT skillet over 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 a safe internal temperature of 160F. Remove from heat.
Step 4: CUT bacon slices in half. Spread Mayochup evenly onto cut sides of rolls. Place arugula on bottom halves of rolls; top with cheeseburgers, bacon, jalapeño peppers, tomatoes, eggs and french fries. Cover with tops of rolls.
