RECIPES: Recipe Details

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Take Me Out to the Ballgame Burgers

Get that game-day feeling in your backyard with this homerun baseball inspired burger.


3 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons Colavita Extra Virgin Olive Oil, plus additional for brushing grill rack
2 large yellow onions
1 tablespoon sugar
3 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon cayenne pepper
2 pounds ground chuck
2 cloves garlic
1 teaspoon dry mustard
6 large beef hot dogs
6 hoagie rolls, split
6 tablespoons Grey Poupon Country Dijon Mustard


Prepare a medium-hot fire in a charcoal grill with a cover. In a medium-sized bowl, blend together cream cheese and sour cream; set aside. Heat 2 tablespoons olive oil in a large, fire-proof skillet on grill rack. Cut onions in half, then in half-ring slices 1/4 inch thick. Add onions to skillet and saute for 15 minutes or until onions are soft and golden brown. Add sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Continue to cook for another 15 minutes or until onions are dark brown and caramelized. Remove skillet from heat; set aside. In a large bowl, gently combine ground chuck, garlic, dry mustard, and remaining salt and black pepper. Form 6 patties in the shape of the hoagie rolls with hands. Split the hot dogs length-wise almost through so the two halves are "hinged" together. Brush grill rack with olive oil. Place hot dogs and patties on grill, cover, and cook for 4 minutes. Turn hot dogs and patties over and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, place hoagie rolls, cut side down, on outer edges of grill to lightly toast. Slather mustard on the bottom halves of hoagie rolls and cream cheese mixture on the top halves. To assemble burgers, layer bottom roll halves with patties, hot dogs, caramelized onions, and hoagie roll tops.


Serves 6