Marinate them in beer, onion powder and garlic overnight then grill them brown and a little crispy on the outside. I use kosher because I don’t really care to ingest what is in some of the cheaper ones. Hebrew National or Nathan’s. They are salty, salt is used as a preservative, so be aware of that when seasoning them. Use whatever floats your boat for toppings, I like a buttered, grilled bun, sharp cheddar, bacon, onion, relish and brown mustard.
Bookmarking