Not to be outdone by the 2008 Olympics in Beijing, the Krystal Square Off V World Hamburger Eating Championship will host an Opening Ceremony today in downtown Chattanooga. The ceremony will start up at 1:00 pm EST with the official lighting of the Krystal Square Off Grill to signify the beginning of this year’s Krystal Square Off Qualifying Tour.

After the lighting, Chattanoogans are invited to join the first ever “Running of the Grill” down Chestnut Street, complete with a police escort, parade of vehicles with local dignitaries, the Krystal cycling team on bikes and a host of Krystal employees.

The procession will end down at the Riverfront, where Krystal’s VP of Marketing Brad Wahl and George Shea from Major League Eating will host a press conference to set the stage for this year’s competitive eating contest, and immediately afterwards, Chattanooga’s most popular news personalities will compete in a 2-minute Krystal burger eating contest.

Head over to our sister site, the Krystal Square Off Blog, to find out which media personalities are competing and for more details. They’ll also have updates throughout the day, including photos, video and more.

We saw this post over at Slashfood today and had to share. Apparently, the Brits have combined what many would argue are the best fast-food menu items and created the hot dog-hamburger.

Yes, it’s exactly what it sounds like - a hot dog sliced up on a hamburger.

This hotburger isn’t exclusive to the U.K. Vera’s Burger Shack in Vancouver, B.C. serves something called up “The Frank”, which they describe as “double cheese, double fried onions, the patty & half a Vera Dog”.

Wow.

So now we’re curious (you see where this is going right?). What if you took a Krystal Pup, sliced it up and stacked it inside a Krystal burger? You could even step it up by adding a Chili-Cheese Pup to a Krystal burger. Sounds pretty delicious, huh? Just promise you’ll send photos if any of you decide to create a Krystal Pup-Burger, as we’ll want to share with the world.

Photo by AOL Health Editor Katherine Steinberg as submitted to Slashfood.com.