I wanted to capture the whole American experience of going to the ballgame in one burger.I’ve actually incorporated hot dog and pretzels into my burger patty! You then top the burger with white cheddar cheese, a Peanut & Pickle Slaw, and some crunchy pretzels. Put it all on a toasted Kaiser bun that’s got some Spicy Mustard Aioli and you really have America’s favorite pastime all rolled up into one burger. One bite and you’ll feel like you’re at the ballpark. And what could be more American than that!!

Ingredients:

Peanut & Pickle Slaw:
1 cup roasted, salted peanuts, chopped
1 cup shredded cabbage
3/4 cup julienned kosher dill pickle
3 tablespoons pickle juice
1 1/2 tablespoons honey

Spicy Mustard Aioli:
1/4 cup spicy brown mustard
1 cup mayonnaise
2 cloves garlic, finely chopped (or pressed)

Patties:
1/2 pound kosher all-beef hot dogs, chopped
1 1/2 pounds ground sirloin
1/2 cup unsalted pretzels, crushed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 slices white cheddar cheese
6 Kaiser buns, split
2 cups unsalted pretzels, roughly chopped

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In order to make Peanut & Pickle Slaw, in a medium mixing bowl combine peanuts, cabbage, pickles, pickle juice, and honey; mix until well combined. Refrigerate until serving.

In order to make Spicy Mustard Aioli, in a small bowl, combine mustard, mayonnaise, and garlic; mix until well combined. Refrigerate until serving.

In order to make the patties, place chopped hot dogs in the bowl of a food processor; pulse until ground. Combine hot dog meat, sirloin, crushed pretzels, salt, and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last 3 minutes of grilling, place a slice of cheese on each patty. Also, during the last few minutes of grilling, place the buns, cut side down, on the outer edges of the rack to toast lightly.

In order to assemble the burgers, on each bun bottom, spread a generous amount of Spicy Mustard Aioli. On each bun bottom, place an equal amount of chopped pretzels, a cheese-topped patty, and an equal amount of Peanut & Pickle Slaw. Add the bun tops.

Makes 6 burgers.

Ingredients

3 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons olive oil
2 large yellow onions
1 tablespoon sugar
3 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon cayenne pepper
2 pounds ground chuck
2 cloves garlic
1 teaspoon dry mustard
6 large beef hot dogs
vegetable oil for brushing grill rack
6 hoagie rolls, split
6 tablespoons grainy mustard

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover.

In a medium-sized bowl, blend together cream cheese and sour cream; set aside.

Heat olive oil in a large, fire-proof skillet on grill rack. Cut onions in half, then in half-ring slices 1/4 inch thick. Add onions to skillet and saute for 15 minutes or until onions are soft and golden brown. Add sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Continue to cook for another 15 minutes or until onions are dark brown and caramelized. Remove skillet from heat; set aside.

In a large bowl, gently combine ground chuck, garlic, dry mustard, and remaining salt and pepper. Form 6 patties in the shape of the hoagie rolls with hands.

Split the hot dogs length-wise almost through so the two halves are “hinged” together. Brush grill rack with vegetable oil. Place hot dogs and patties on grill, cover, and cook for 4 minutes. Turn hot dogs and patties over and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, place hoagie rolls, cut side down, on outer edges of grill to lightly toast.

Slather grainy mustard on the bottom halves of hoagie rolls and cream cheese mixture on the top halves. To assemble burgers, layer bottom roll halves with patties, hot dogs, caramelized onions, and hoagie roll tops.