OPEN FACED BEEF BURGERS WITH SAUERKRAUT AND SWISS

Ingredients:
​6   APF FC PUB Burger
6  Ball Park Flame Grilled Beef Burger 3oz 
6  Swiss cheese (3/4 ounce each)
6 oz  German-style coarse grain mustard
6  Pretzel rolls, split, warmed
6  Large Eggs
Sauerkraut:
1  Slaw Mix 
1/2 cup  White vinegar
3/4 cup  Brown sugar
to taste  Salt & Pepper
4 oz  Caraway seed

Instructions:

1. Combine Sauerkraut ingredients in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; cover and cook 8 to 11 minutes or until cabbage is tender, stirring occasionally. Set aside. 
2. In a medium mixing bowl, add slaw mix, white vinegar, brown sugar, and caraway seed. Mix until all slaw is evenly coated.
3. Spread mustard on bottom of rolls; top with swiss cheese and then top burgers with Sauerkraut. Serve open faced with fried egg.

​Recipe and photo courtesy of Tyson