As the days of summer heat up, so do the grills, and the savory scents of hamburgers and hot dogs perfume the air. Whether you’re dining al fresco at your favorite hotspot or hosting a backyard cookout, these tasty favorites are the absolute staples of the season. Why not elevate your hamburger and hot dog game by adding a selection of toppings to make your meal a one-of-a-kind gourmet treat? When it’s your turn to impress with a gathering around the grill, craft a buffet of interesting toppings and condiments. You provide the options, while your guests bring their appetites and creativity.
During the fun and sun outdoor-loving months, hamburgers and hot dogs are a perfect choice for grilling and entertaining. They’re easy, versatile and a surefire crowd pleaser. Toast or steam some delicious buns, set out a table full of toppings and everyone becomes an artist. But first, there are some burger and dog basics which must be observed.
THE ESSENTIAL HAMBURGER
The basic hamburger patty is a simple thing. Most experts agree that high-quality ground beef with an 80 percent lean to 20 percent fat ratio is ideal; this mix provides a moist, flavorful burger that holds up well for grilling. A generous sprinkling of salt and pepper, a dash of Worcestershire sauce, a bit of garlic powder and fresh herbs of your choosing are all you need for a flavorful hamburger.
When making your patties, combine ground beef with seasonings and mix with a fork or your hands. Don’t overwork the meat or the burgers will be tough. Divide meat into even portions. It helps to shape them into balls first, to make sure they’re all the same size — consider the size of the buns you’re using. About 1/3-pound of beef per patty is a good measurement.
Shape the meat into patties (about 3/4-inch tall) by pressing down on the middle and shaping inward from the sides to prevent the meat from cracking. You can also shape your patties between two Tupperware lids, or use a mold available from many commercial cookware stores. Place shaped patties on a plate or tray lined with wax paper. Cover and let them rest in the refrigerator for at least 20 minutes before grilling, or store the patties in the fridge for as long as 24 hours.
Once you have your perfect patties formed and ready for the grill, assemble your condiment bar. Grill or steam your favorite buns — brioche buns or sweet Hawaiian buns are good choices. Assemble toppings from the usual suspects: a selection of cheeses, lettuce, tomato, onion, mustard, ketchup and mayo. Don’t forget to add in a few unconventional choices. Read on for our selection of interesting toppings. Once you’re finished building your unique burger, if you can’t take a bite without making a mess, you’re doing it right! Grab a few napkins and go for it!
THE PERFECT PATTY
Ingredients:
• 2 1/2 pounds ground chuck, preferably 80 percent lean
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 tablespoon fresh herbs like sage, oregano or rosemary
• 2 tablespoons vegetable or canola oil
Directions:
In a large bowl, gently mix the ground beef, salt, pepper, Worcestershire, garlic powder and herbs with a fork or your hands. Divide mixture evenly into balls and press to make patties. Brush both sides lightly with oil. Cover and chill until ready to grill.
Place cold patties on a hot grill, reduce heat to medium-high and cook about 5 minutes on each side, turning only once. Less handling is better. Resist the temptation to press down on the burger while it’s cooking — this drains the juices from the patty. An internal temperature of 160 to 165 degrees is ideal. An instant-read thermometer is a very useful grilling gadget. If adding cheese, place slices on top of patties during the last 30 seconds of cooking. Remove burgers to a clean plate or platter. Serve immediately with all the fixings.
HOT DIGGETY DOG
Within the culture of health-conscious eating, hot dogs have a bad rap — they’re high in fat and sodium, processed out of a mélange of ingredients, and let’s not forget about those nitrites/nitrates (added preservatives that maintain color and flavor). In spite of the health warnings, most Americans are still closet hot dog lovers. Like many of our favorite treats, hot dogs are best served for special events as an “occasion” food. Don’t we all deserve the occasional splurge? Of course, there are healthier hot dog varieties, if you’re willing to read labels.
At its most basic, the hot dog is a grilled or steamed sausage, often referred to as a wiener (Vienna sausage) or frankfurter (Frankfurter Würstchen). These types of sausages were originally imported from Germany and became popular in the United States as a working-class street food. Eventually, the hot dog became closely associated with baseball and American culture.
Common hot dog ingredients include meat and fat; flavorings like salt, garlic and paprika; and some form of preservative, typically nitrites or nitrates. Beef and pork are the traditional meats used in hot dogs, but there are poultry varieties and even plant-based selections for vegetarians and vegans. Kosher hot dogs do not contain pork and are made from beef or poultry that has been processed according to Jewish law. Some hot dogs have a casing or “skin,” which gives them a firmer texture and a “snap” that releases juices and flavor when the product is bitten. Most hot dogs sold in the U.S. are “skinless,” giving them a softer “bite” than those with natural casings. You can buy your hot dogs cured or uncured. Cured meats are processed with nitrites/nitrates to extend their shelf-life. Uncured hot dogs are often thought to be a healthier choice, although they still contain nitrites/nitrates from natural sources like celery powder.
Healthy or not, the hot dog is a signature dish of the American way of life. It’s hearty, dependable and not complicated to prepare because it’s precooked. It’s shaped for easy eating and so fundamental that some baking companies make rolls with no other purpose than to accommodate a hot dog. Alan Richman, a writer for GQ, noted that when a friend went to the ballpark and ate hot dogs, he envied his food choice, not his box seats.
To grill the perfect hot dog, medium heat is just right. Get half the grill medium-hot and keep the other half unheated. On a charcoal grill, that means banking the coals to one side; on gas, it means turning on half the burners. Place the hot dogs over the heat and don’t walk away. Keep turning them to get grill marks all around and watch them carefully. When they start to expand but before they start sputtering, they’re done. Roll them over to the unheated part of the grill. Serve your dogs soon, right off the grill. Once you move on to toppings, be inspired. Build up that dog on a split bun with a bonanza of condiments and open wide.
THE ART OF THE TOPPING BAR
Once you’ve gathered your hamburger and hot dog staples — your favorite buns, lettuces, sliced tomatoes and onions — assemble your topping bar to suit your whim. Put together a selection of the old standards and add a few more adventurous choices. Be a hamburger or hot dog rebel. Don’t be hemmed in by the rules. Feel free to be your own artist. Load on all the toppings and live it up. Here are some suggestions.
Condiments:
• Mustard (yellow, spicy or sweet)
• Ketchup
• Mayonnaise
• Pickle relish
Sauces and such:
• Ranch dressing
• Barbecue sauce
• Guacamole
• Bacon jam
• Buffalo wing sauce
• Salsa
Cheeses:
• Cheddar
• Swiss
• Pepper Jack
• Blue
• Cotija (A Mexican cow’s-milk cheese that’s crumbly and savory)
A little something extra:
• Bacon
• Pickles
• Avocado
• Caramelized onions
• Sautéed mushrooms
• Chili
• Jalapeño peppers
• Slaw of choice
• Fried eggs
• Roasted corn or Mexican corn salad
BUILD A BURGER:
The All-American — Cheddar cheese, bacon, pickle slices, lettuce, tomato, onion and a spoonful of bacon jam.
The Sophisticate — Swiss cheese, sautéed mushrooms, caramelized onions, bacon, Dijon mustard, mayonnaise.
The Honky Tonk — Pepper Jack cheese, chili, jalapeños, mayonnaise, lettuce, tomato, onion.
The Mexican — Cotija cheese, avocado, salsa, jalapeños, lettuce, onion.
The Buffalo — Blue cheese, bacon, buffalo wing sauce, ranch dressing, lettuce, onion.
HOT DOG HEAVEN:
The Classic Dog — Mustard, Ketchup (optional), onions, relish, chili (optional).
The Loaded Slaw Dog — Cole slaw, jalapeños, shredded cheddar cheese, crumbled bacon, spicy mustard or barbecue sauce.
The BLT Dog — Lettuce, tomatoes, bacon, ranch dressing.
The Buffalo Dog — Celery leaves, buffalo wing sauce, blue cheese, onions, ranch dressing
Street Corn Dog — Grilled corn or Mexican street corn salad, grilled peppers, Cotija cheese, guacamole, Chipotle Gourmaise (Boar’s Head), cilantro.
When you’re looking for a side dish to accompany your hamburger and hot dog bar, be sure to check out our article on summer salads.