Beef Hamburgers N ' Hot Dogs Recipe

Make the patties

Place ground beef in a large bowl. Sprinkle kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce over the meat. Using your hands, gently combine until just uniform — do not overwork. Divide into four equal portions (about 6 oz each). Form into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to help them cook evenly.

Preheat grill and oil grates

Preheat the grill to medium-high (about 400–450°F / 204–232°C). Clean and oil the grill grates or brush a thin film of vegetable oil on them to prevent sticking.

Grill the patties

Place patties on the hot grill over direct heat. Cook without pressing for 3–4 minutes per side for medium (internal temp 140–145°F / 60–63°C) or until desired doneness. If using cheese, place a slice on each patty in the last 1 minute of cooking and close the lid to melt. Use an instant-read thermometer to check the internal temperature: 160°F (71°C) for well done per food safety guidelines, lower if you prefer medium-rare/medium and accept the risk.

Toast the burger buns

While patties rest for 3–5 minutes, spread softened butter on cut sides of hamburger buns. Place buns butter-side down on the grill for 30–60 seconds or until golden — watch carefully to avoid burning.

Assemble burgers

Spread mayonnaise, ketchup and mustard on buns as you like. Place lettuce, tomato slice and patty on bottom bun. Add red onion and pickles, top with bun.

Prepare grill area for hot dogs

If grilling hot dogs simultaneously, leave a portion of the grill at medium heat. Hot dogs cook quickly and do well over direct medium heat.

Grill the hot dogs

Place hot dogs on the grill and rotate every 1–2 minutes so they brown evenly and develop light char marks, about 5–7 minutes total depending on heat. For snap and extra browning, cook a bit longer but watch closely to avoid split casings.

Toast hot dog buns

Spread butter on the insides of hot dog buns and place on grill, butter-side down, for 20–40 seconds until lightly toasted.

Assemble hot dogs

Place each hot dog in a bun. Top with yellow mustard, relish and diced onions to taste. Serve immediately.

Arrange hamburgers and hot dogs on a platter. Provide extra ketchup, mustard, relish, pickles and sliced onions at the table for guests. Leftover patties or hot dogs can be refrigerated within 2 hours and consumed within 3–4 days.