The famous burgerdog presents the better of each worlds at a barbecue.
Courtesy of Firestone CC
Welcome to Clubhouse Eats, the place we have fun the recreation’s most delectable foods and drinks. Hope you introduced your urge for food.
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The Fourth of July is true round the nook, and with it comes the custom of fireworks, parades, and cookouts — the latter of which just about all the time embody burgers and sizzling canine. This 12 months, if you would like to mix these two grilling staples, you may take a web page out of Firestone Country Club’s playbook, which — sarcastically — was borrowed from the Olympic Club (although even the revered Bay Area golf membership’s standard grab-and-go merchandise originated outdoors of its gates).
The now-famous burgerdog is an extended, rectangular beef patty comprised of a mix of floor chuck, which is then topped with contemporary condiments and served on a toasted sizzling canine bun. It was created in 1950 by Bill and Billie Parrish, a husband-and-wife workforce that owned Hot Dog Bills, a cellular hamburger trailer in San Francisco. According to Tyson Podolski, a chef at Firestone CC, you could possibly type your floor beef combination by hand, primarily shaping it into miniature meatloaves. Or, you could possibly do what the Firestone kitchen workforce does and use a mildew sourced from Hot Dog Bills. (We advocate choice B.)
Much like making your individual burger patties (click on right here to be taught extra), Podolski suggests a 70-30 mix — the fats content material retains the burger juicy — and he encourages house cooks to use a flat-bottom pan or griddle. “The issue first-timers might have is trying it on the grill,” he says. “It can work, but it’s much more difficult.”
As for the cooking time and temperature, Firestone’s chef advises house cooks to sear a burgerdog on either side over medium-high warmth. Since the nation membership solely makes use of 4 oz. of meat for every burgerdog, the cooking time shouldn’t take various minutes. And when it comes to selecting the roll, Chef Podolski says the easiest variations sometimes work greatest. “We tried Brioche buns and other gourmet buns,” he acknowledges, “but normal 8-inch or 6-inch buns work perfectly.”
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The secret to a terrific burgerdog, according to Chef Podolski, isn’t difficult. It merely requires a flavorful mix of beef and liberal seasoning with salt and pepper. After that, it’s all a matter of the condiments, which — as you would possibly count on — are up to private style. “Bread and butter pickles help cut through the fattiness and give a good crunchy punch of vinegar,” says Podolski, who additionally makes a club-secret burger sauce that features mustard, mayonnaise, onions, pickles, and Sambal (an Indonesian chili pepper sauce).
Podolski isn’t about to share the recipe for that secret weapon, however he’s glad to present directions to make his personal private sauce, which we’ve listed beneath:
Chef Tyson Podolski’s Personal Burgerdog Sauce
Ingredients:
1 cup mayonnaise (really useful model: Hellmann’s)
3 tbsp. ketchup
2 tbsp. dill pickle relish
1 tbsp. complete grain mustard
1/2 tsp. smoked paprika
1 lemon, juiced
Preparation:
In a medium bowl, whisk collectively all components till clean and nicely mixed. Season, to style, with salt and pepper.
Transfer to an hermetic container and retailer in the fridge for up to two weeks.
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