CRAFTEVER BEST BURGER

(PUT AN EGG ON IT!)

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

TOPPINGS

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.