Shop Ingredients 
All-American Burger & Hot Dog Bar
Prep: 45 minutes
Grill: 16 minutes • Serves: 8
1/2 cup PICS ketchup
1/4 cup PICS hot dog relish plus additional for topping (optional)
2 teaspoons PICS Dijon mustard
1 teaspoon PICS garlic powder
8 natural casing all-beef franks
1 (10-inch) skewer
2 pounds Market 32 80% lean ground beef
1-1/2 tablespoons hamburger seasoning
PICS nonstick cooking spray
8 King’s Hawaiian® sweet hamburger buns, onion rolls, pretzel rolls and/or sesame seed buns
8 PICS hot dog buns
Topping options: Grillo’s Pickles pickle chips, sliced American cheese, Cheddar cheese, pepper Jack cheese and/or Swiss cheese; shredded iceberg and/or romaine lettuce; sliced and/or chopped white and/or red onion; sliced beefsteak tomatoes, crispy fried onions, grilled sliced Vidalia onion (see Chef Tip), cooked bacon slices, pickled jalapeños, prepared coleslaw, classic and/or smoky barbeque sauce, garlic aioli dip & spread, hot honey, ketchup, mayonnaise, Dijon, stone ground and/or yellow mustard
1.Prepare outdoor grill for direct grilling over medium heat; line rimmed baking pan with parchment paper. In medium bowl, whisk mayonnaise, ketchup, relish, Dijon mustard and garlic powder. Makes about 1-3/4 cups special sauce.
2.For spiral-sliced style dogs, working with 1 frank at a time, insert skewer all the way into frank. Hold sharp paring knife at a slight angle at bottom of frank; gently apply pressure and slowly rotate skewer with frank to create a spiral-sliced pattern. Remove frank from skewer; place on prepared pan and repeat with 3 franks.
3.In large bowl, gently mix ground beef and seasoning; do not overmix. Form beef mixture into 8 (1/2-inch-thick) patties; transfer to rimmed baking pan and spray both sides with cooking spray.
4.Place patties on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 160°, turning once. During last minute of cooking, top burgers with cheese, if using, and place burger buns, cut side up, on hot grill rack; cover and cook 1 minute or until grill marks appear.
5.Place spiral-sliced franks on hot grill rack; cover and cook 8 minutes or until crispy and charred, and internal temperature reaches 160°, turning once. During last 6 minutes of cooking, place uncut franks on hot grill rack; cover and cook 6 minutes or until grill marks appear, turning occasionally. During last minute of cooking, place hot dog buns, cut side down, on hot grill rack; cover and cook 1 minute or until toasted.
6.Serve burgers and franks in buns with special sauce and desired toppings. Makes 8 burgers and 8 hot dogs. (See Chef Tips for suggested burger and hot dog combos.)
Approximate nutritional values per serving (1 burger, 1 hot dog):
858 Calories, 55g Fat (15g Saturated), 109mg Cholesterol, 2011mg Sodium,
55g Carbohydrates, 2g Fiber, 12g Sugars, 5g Added Sugars, 36g Protein
Chef Tips:
To grill onions: Prepare outdoor grill for direct grilling over medium-high heat. Spray Vidalia onion slices with cooking spray; place on hot grill rack, cover and cook 8 minutes or until tender and char marks appear, turning once.
Backyard Slaw Burger: Serve burgers in sesame seed buns topped with American and/or Cheddar cheese, tomatoes, coleslaw, pickles and special sauce.
Onion Blaze Burger: Serve burgers in onion rolls topped with pepper Jack cheese, grilled onions, fried onions, pickled jalapeños, Dijon mustard and hot honey.
House Special Dogs: Serve uncut franks in hot dog buns topped with special sauce, bacon and fried onions.
Spiral-Sliced Ripper Dogs: Serve spiral-sliced franks in hot dog buns topped with stone ground mustard, hot dog relish and chopped white onion.
Southern Slaw BBQ Dogs: Serve uncut franks in hot dog buns topped with bacon, coleslaw and classic barbeque sauce.