Walking through the garden hot dog burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 1/2 pounds ground chuck (80/20)
1 1/2 teaspoons garlic salt
1 1/2 teaspoons lemon pepper

6 All beef hot dogs (preferably Vienna)

1 Cucumber cut into 1/2 inch slices (2 slices per burger)
1 Yellow onion chopped fine (1 1/2 tablespoons per burger)
6 Hamburger dill pickle slices cut in half (2 halves per burger)
1 Beefsteak tomato cut into 6 1/2 inch slices
6 tablespoons Sweet relish
6 tablespoons Yellow mustard
2 Pinches Celery Salt (per burger)

6 Poppy Seed Kaiser Rolls



Mix Ground Chuck with next two ingredients. Make 6 six once patties. Set aside to grill until room temperature.

Meanwhile, chop your onion, slice your tomato and cucumber and cut the pickle slices in half. Gather the other three ingredients and set aside.

Grill Hamburger patties for 4-5 minutes on each side over medium high heat.

Grill Hot dogs along with hamburgers.

Rest the hamburgers and hot dogs under a foil tent.

While burgers are resting slice your rolls and get ready to assemble.

Butterfly the hot dogs and set aside.

Place burger patty on bottom bun, top with tomato slice add on pinch of celery salt on top of tomato, then add your butterflied hot dog, top with dill pickle slices, sweet relish, chopped onion and cucumber. Sprinkle the remaining pinch of celery salt on top then add mustard to top bun. Slice in half if you prefer and enjoy.