Late-Riser Burger

• 24 each ground sirloin beef patties (5 oz. each)
• to taste salt and pepper
• 48 each KRAFT CHEDASHARP Pasteurized Process American Cheese Slices
• 24 each eggs
• 24 each kaiser rolls, split, toasted
• 3 cups A.1. Gourmet Sauce, Dijon Roasted Garlic
• 48 slices OSCAR MAYER Bacon, crisply cooked, drained

1. For each serving: Season 1 beef patty with salt and pepper.
2. Grill on medium-high 2 to 3 min.
3. on each side or to medium (160 degrees F), or desired doneness.
4. Top with 2 cheese slices.
5. Grill an additional 30 sec.
6. or until cheese begins to melt.
7. Meanwhile, fry 1 egg on oiled 325 degrees F-flat top griddle, or in skillet sprayed with cooking spray on medium-high heat, until set, turning halfway through the cooking time, if desired.
8. Spread cut surfaces of roll evenly with 2 Tbsp.
9. of the garlic sauce.
10. Place burger on bottom half of roll; top with 2 bacon slices and fried egg.
11. Cover with top of roll.

ground sirloin beef patties, salt, chedasharp, eggs, kaiser rolls, gourmet sauce, bacon

Taken from www.kraftrecipes.com/recipes/late-riser-burger-110345.aspx (may not work)