Start off by prepping the Jalapeño by removing the seeds and then dicing it. Add this with the 1 1/2 pounds of ground chuck and the Thundering Longhorn seasoning. Hand mix until combined well.

Form 6” x 3” flat rectangles and then place a strip of the cheddar cheese in the center. From here make them into a rounded shape of a hotdog. Place them in the fridge for 25-30 minutes.

Chop the yellow onion and add to a medium heat skillet with a tablespoon of butter. Cook these until translucent. Season with onion butter seasoning and keep warm in foil.

Have your smoker set up at 250 degrees F and add some Apple wood chunks for a nice smokey flavor. Place the Burger Dogs on the smoker and let them smoke until 165 degrees F internally.

Slice the russet potatoes into shoestring fries and place them in cold water for 15 minutes. Remove and pat dry with a paper towel. Fry in peanut oil (or lard) for 4-5 minutes at 350 degrees F. Remove and let them sit until the Burger Dog’s are finished smoking. Once the Burger Dog’s are removed from the smoker, fry the fries for the second time until they are golden and crispy. Remove and season with potato slayer seasoning.

Make the burger sauce by mixing mayo, ketchup, mustard and hot sauce together.

Assemble the Burger Dogs with pickles on the bottom, the Burger Dog, the Animal Sauce, Caramelized onions and chopped romaine lettuce as a garnish.

Serve and enjoy with family and friends!