How to make the famous burgerdog at home

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For those of us who are unlikely to get the chance to enjoy the famous burgerdog IN Olympic Club in San Francisco, social media star Chance Cozby have you covered

Also known as @3piecesofpecanCozby has more than 1.6 million followers across multiple platforms and his feed is full of delicious recipes.

Grilling is a particular specialty for Cozby, and in the latest edition of Clubhouse Eats, Cozby explains the keys to making it delicious. burgerdog – a cheeseburger in the shape of a hot dog – at home. The good news? It’s easier than you might think.

A good burgerdog starts with high-quality ground beef. Cozby recommends 80/20, but says you can go with whatever ratio you prefer. Start with a 20-ounce package and form the beef into a rectangular pan on top of some parchment paper. Once it’s done, you can easily remove the ground beef from the pan and return it to a prep tray, where you can cut the beef into thin rectangles that will fit nicely on a hot dog bun. These patties will be approximately a quarter pound each.

Season the meat with salt and pepper, then prepare to transfer the patties to the grill. Cozby uses a Traeger Flatrockand says the patties only need about three minutes on each side to cook perfectly.

“You just have to feel it,” Cozby says. “We want each edge to be nice and crispy. They’re only a quarter of a pound, so it’s going to be a pretty quick cook.”

After flipping the burgers, you can fry the batter for about two minutes on the other side of the grill. Add any cheese you like to the patties. Cosby favors the American.

Once the burgers and patties are ready for immediate consumption. Dress them with any seasoning you like. Cozby prefers yellow mustard, diced white onions and tomatoes, and dill pickles. Then, it’s time to eat.

Cosby’s verdict?

“That’s very good.”

Watch the video above for a full burgerdog tutorial from Cozby and for more Clubhouse Eats content, click here.