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Pretzel Burger Bowl

Pretzel Burger Bowl
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
pretzel sandwich rolls (unsplit) 4 lb. 16 each
GREY POUPON Country Dijon Mustard 5.4 oz. 2/3 cup
Dressing
KRAFT Golden Italian Dressing 5.4 fl oz 2/3 cup
ketchup 8.5 oz. 1 cup
Salad
beef patties (4 oz. each) 4 lb. 16 each
VELVEETA Pasteurized Process American Cheese Food - Pre Cut 120 Slice 10.8 oz. 16 slices
romaine lettuce, chopped 2 lb. 1 gal.
tomatoes, small dice 11 oz. 2 cups
red onions, small dice 5.5 oz. 1 cup
CLAUSSEN Kosher Pickles Whole 60 Count, small dice 3.7 oz. 2/3 cup
OSCAR MAYER Bacon Pieces, heated until crisp 2.7 oz. 2/3 cup
A.1. Thick & Hearty Steak Sauce 3 oz. 1/3 cup
eggs, fried sunny side up 27.2 fl oz 16 each

Directions

CUT thin slice off top of each roll; hollow out inside, leaving 1/4-inch-thick shell. Reserve tops for later use. Discard removed bread or reserve for another use. Spread 2 tsp. mustard onto inside of each roll.

DRESSING:
MIX ingredients until blended.

FOR each serving: Grill 1 beef patty to medium (160ºF), or desired doneness. Top with 1 VELVEETA Slice; grill until melted. Cut into 1/2-inch pieces.

TOSS 1 cup lettuce with 2 Tbsp. tomatoes; 1 Tbsp. onions, 2 tsp. each pickles and bacon; 1 cut-up cheeseburger; and 1-2/3 Tbsp. Dressing. Spoon into roll; drizzle with 1 tsp. steak sauce. Top with 1 fried egg. Serve with top of roll on the side.

Kraft Kitchens Tips

Serving Suggestion
Serve with potato chips or French fries.
K:63427v01:144578
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Nutritional Information

Nutrition Information

Calories
 710
Total fat
 32 g
Saturated fat
 10 g
Cholesterol
 280 mg
Sodium
 1670 mg
Carbohydrate
 62 g
Dietary fiber
 4 g
Sugars
 15 g
Protein
 42 g
Vitamin A
 110 %DV
Vitamin C
 15 %DV
Calcium
 35 %DV
Iron
 40 %DV