• Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
• Place 1 in. apart on a parchment lined baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes.
• Allow mummies to cool slightly, then using a toothpick dipped in mustard, add eyes.
• In a small bowl, combine the dip ingredients; serve with mummies.

Portion Beef Patties:

• Divide beef into even portions, about 3 oz each (2 patties per serving). Loosely roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.

Prep Toppings and Buns:

• Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
• Butter and toast buns over medium heat until golden on the buttered side.

Cook the Patties:

• Increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty.
• Once patties are smashed, peel back and discard parchment papers and season patties with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
• Scrape under the burger with spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.

Assemble Burgers:

• Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.