Down the Hatch - 405 Magazine

Down the Hatch

There’s nothing more exciting in college athletics than the iconic OU vs. Texas game. It’s a game that brings families, fans and foodies together every year. Slice’s resident foodie likes to support her team with a tailgate party any sports fan would be proud to serve.

This year I’ve come up with two delicious main dishes that encompass everything I know football fans love: burgers and hot dogs! Kick it up with fresh roasted Hatch chiles and Oklahoma’s own Schwab’s hot links. Nothing says “go Big Red” like a red and white dog! Make sure and have something cold standing by after you get a taste of these dogs. 

Red and White Dogs

8 Schwab’s hot links
1/2 lb pepper jack cheese, grated
1/2 lb Velveeta Queso Blanco, cubed
1 onion, chopped
3 T butter
1/2 c milk
1/2 c fresh pico de gallo
8 hot dog buns

In a large saucepan, sauté the onion in the butter until tender. Add in the cheeses and stir until melted and well combined. Pour in milk to thin a bit. Once melted, add pico de gallo and serve in a small bowl. Grill hot links and, to make red and white dog, place them on a bun and top with the white cheese sauce.

Bevo Burger Sliders with Spicy Pimento Cheese

1 1/2 lb ground chuck
3 T Jack Daniels
1 onion, grated and divided
1 t sea salt
1 t pepper, freshly ground
4 Hatch chiles, roasted, seeded and chopped
1/2 lb grated cheddar cheese
1/2 lb grated pepper jack cheese
1/2 c mayonnaise
3 T sweet pickle relish
8 mini slider buns

Pre-heat grill to medium heat. In a large bowl mix together the ground chuck, Jack Daniels, half of the grated onion, sea salt, pepper and chiles. Mix together and make 8 mini-sized burgers. Place burgers onto grill. Do not press down on the patties – that will make a very dry burger because it squeezes all the moisture out. For the topping, mix together both of the cheeses, mayonnaise, sweet pickle relish and the remaining half of the grated onion. Stir to combine. To serve, place cooked patties onto buns and top with a dollop of pimento cheese.