Ingredients     : 

1/2 cup mayonnaise
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest

CHEESEBURGERS:
2 pounds lean ground beef (90% lean)
1 tablespoon stone-ground mustard
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices Gruyere or aged Swiss cheese
8 mini pretzel buns, split

FRIED EGGS:
2 tablespoons butter
8 large eggs

TOPPINGS:
Fresh arugula
2 medium tomatoes, sliced
Additional stone-ground mustard, optional

Direction   : 

Whisk lemon zest, lemon juice, garlic, and mayonnaise together
until combined. Let sit in the refrigerator.

For making burgers, mix the next 6 ingredients together, tossing
lightly till thoroughly mixed (make sure not to overmix). Form
into 8 patties. Cover and grill over medium direct heat for 5-7
minutes per side until a thermometer reads 160 degrees. Use
cheese to dredge on top; cover and keep grilling for 1-2 more
minutes till cheese melts. On bun bottoms, place burgers. Keep
warm.

In each of 2 large skillets, melt a tablespoon butter over medium
heat (on stovetop or grill). Break eggs into a saucer or a custard
cup, one egg at a time, then slide into pans gently. Lower heat to
low right away. For making eggs sunny-side up, cook, covered,
till yolks get thickened yet are not hard. For making basted eggs,
during cooking process, in pan, spoon butter over eggs. For
making over-easy, flip eggs carefully for both sides to cook yet
do not cover pan.

For serving, spread over bun tops with mayonnaise mixture.
Place tomatoes, arugula, and extra mustard (optional) onto
burgers. Top burgers with fried eggs. Replace bun tops.

Nutrition Information   : 

Calories: 595 calories
Fiber: 1g fiber)
Total Carbohydrate: 23g carbohydrate (3g sugars
Cholesterol: 289mg cholesterol
Protein: 39g protein.
Total Fat: 38g fat (13g saturated fat)
Sodium: 729mg sodium