Heat grill to high heat.

Prep glizzy burgers by slicing hot dogs down the center and stuffing with ground meat. Grind your own steaks for this or buy pre ground meat. Season generously with OTFC Lemon Chili Rye Rub.

Toast sub rolls on the grill. Remove and set aside.

Grill glizz burgers for 3-5 min per side on high heat. Lower heat and cook until desired internal temp is reached. If you’re grinding your own meat fresh, medium rare is safe. Remove and set aside.

Heat skillet on the grill and cook crab meat in butter. Over high heat this will only take a few min.

Make Hollandaise. This can be made with a blender or an immersion blender. Combine egg yolks, Dijon, salt, cayenne, and lemon juice. Slowly add in the butter while blending the yolk mixture. Do this part very slowly to avoid breaking the sauce.

Assembly time! Glizz burger on the bun topped with crab and hollandaise. Garnish with some chives. Go to town!