Taste of Home - - Front Page -

Th­ese burg­ers were a huge hit with our friends dur­ing foot­ball sea­son. Reg­u­lar mayo can eas­ily be sub­sti­tuted for the gar­lic aioli if de­sired.

—Melissa Pelkey Hass, Waleska, GA

Prep: 30 min.

• Cook: 20 min. Makes: 8 serv­ings

¹ ₂ cup may­on­naise

2 gar­lic cloves, minced

1 tsp. lemon juice

¹ ₂ tsp. grated lemon zest CHEESEBURGERS

2 lbs. lean ground beef

(90% lean)

1 Tbsp. stone-ground mus­tard 1 Tbsp. olive oil

1 tsp. dried thyme

¹₂ tsp. salt

¹₂ tsp. pep­per

8 slices Gruyere or aged

Swiss cheese

8 mini pret­zel buns, split FRIED EGGS

2 Tbsp. but­ter

8 large eggs


Fresh arugula

2 medium toma­toes, sliced

Ad­di­tional stone-ground mus­tard, op­tional

1. Whisk may­on­naise, gar­lic, lemon juice and lemon zest un­til blended. Re­frig­er­ate.

2. For burg­ers, com­bine the next six in­gre­di­ents, mix­ing lightly but thor­oughly (do not over­mix). Shape into eight pat­ties. Grill, cov­ered, over medium di­rect heat un­til a ther­mome­ter reads 160°, 5-7 min­utes on each side. Top with cheese; grill, cov­ered, un­til the cheese is melted,

1-2 min­utes longer. Place burg­ers on bun bot­toms. Keep warm.

3. Melt 1 Tbsp. but­ter over medium heat in each of two large skil­lets. Break eggs, one at a time, into a cus­tard cup or saucer, then gen­tly slide into pans. Im­me­di­ately re­duce heat to low. Cover pan and cook un­til the yolks thicken but are not hard.

4. To serve, spread may­on­naise mix­ture over bun tops. Add arugula, toma­toes and, if de­sired, ad­di­tional mus­tard to burg­ers. Top with fried eggs. Re­place bun tops.

Per serv­ing: 595 cal., 38g fat (13g sat. fat), 289mg chol., 729mg sod., 23g carb. (3g sug­ars, 1g fiber), 39g pro.

Test Kitchen tip: For the cover, we formed four burg­ers in­stead of eight. You’ll need to grill them a minute or two longer per side. Place them on reg­u­lar size pret­zel buns and top with one egg each.

slow and steady Gen­tle heat en­sures even cook­ing and pre­vents eggs from be­com­ing tough and rub­bery.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.