How to make the famous burgerdog at home, according to golf-club chef

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The Fourth of July is right around the cornerand with it comes the custom of fireworks, parades, and cookouts — the latter of which just about all the time embrace burgers and sizzling canine. This 12 months, if you wish to mix these two grilling staples, you’ll be able to take a web page out of Firestone Country Club’s playbook, which — satirically — was borrowed from the Olympic Club (although even the revered Bay Space golf membership’s widespread grab-and-go merchandise originated exterior of its gates).

The now-famous burgerdog is a protracted, rectangular beef patty created from 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 Invoice and Billie Parrish, a husband-and-wife staff that owned Hot Dog Billsa cellular hamburger trailer in San Francisco. In keeping with Tyson Podolski, a chef at Firestone CC, you can kind your floor beef combination by hand, basically shaping it into miniature meatloaves. Or, you can do what the Firestone kitchen staff does and use a mildew sourced from Sizzling Canine Payments. (We suggest choice B.)

Very like making your personal burger patties (click here to learn more), Podolski suggests a 70-30 mix — the fats content material retains the burger juicy — and he encourages house cooks to make use of a flat-bottom pan or griddle. “The problem first-timers might need is attempting it on the grill,” he says. “It might probably work, however it’s far more troublesome.”

As for the cooking time and temperature, Firestone’s chef advises house cooks to sear a burgerdog on each side over medium-high warmth. For the reason that nation membership solely makes use of 4 oz. of meat for every burgerdog, the cooking time shouldn’t take quite a lot of minutes. And in terms of selecting the roll, Chef Podolski says the best variations usually work finest. “We tried Brioche buns and different gourmand buns,” he acknowledges, “however regular 8-inch or 6-inch buns work completely.”

The key to an amazing burgerdog, based on Chef Podolski, isn’t sophisticated. 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 may anticipate — are as much as private style. “Bread and butter pickles assist lower via the fattiness and provides a very 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 completely happy to offer directions to make his personal private sauce, which we’ve listed under:

Chef Tyson Podolski’s Private Burgerdog Sauce

Components:

1 cup mayonnaise (really helpful 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 substances till clean and effectively mixed. Season, to style, with salt and pepper.

Switch to an hermetic container and retailer within the fridge for as much as two weeks.