Welcome to Clubhouse Diningwhere we celebrate the best food and drink of the game. Hope you brought your appetite.
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For those of us who probably won’t have the chance to taste the famous burgerdog at the Olympic Club in San Francisco, social media star Chance Cozby has it for you.
Also known as @3piecesofpecan, Cozby has more than 1.6 million followers on multiple platforms, and her feed is full of delicious recipes.
Grilling is Cozby’s specialty, and in the latest episode of Clubhouse Eats, Cozby explains the keys to making a delicious burgerdog — a cheeseburger in hot dog form — 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 any ratio you like. Start with a 20-ounce package, then shape the beef into a rectangular pan on parchment paper. Once that’s done, you can easily lift the beef out of the pan and flip it onto a prep tray, where you can cut the beef into thin rectangles that will fit nicely into a hot dog bun. These patties will be about a quarter of a pound each.
Season the beef with salt and pepper, then get ready to transfer the patties to the grill. Cozby uses a Traeger Flatrock, and says the patties only need three minutes per side to cook perfectly.
“You just have to feel it,” Cozby said. “We want each edge to be beautiful and fun. They’re only a quarter pound, so it’s going to be a quick cook.”
After flipping the burgers, you can grill the buns for about two minutes on the other side of the grill. Add whatever cheese you like to the patties. Cozby loves America.
Once the burgers and patties are done, they are ready to use immediately. Dress them with whatever condiments you like. Cozby likes yellow mustard, sliced white onions and tomatoes, and dill pickles. Then, it’s time to eat.
Cozby’s decision?
“That’s good.”
Check out the video above for the full burgerdog tutorial from Cozby, and for more Clubhouse Eats content, click here.
