Make taste not waste
The Maximalist Burger

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

The Maximalist Burger

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.

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