Burger Dogs Food

ALL-AMERICAN BURGER DOG

Steps:

• Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
• Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

BACON BURGER DOGS

Steps:

• Put the bratwursts in a medium pot in a single layer. Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary. Bring to a boil, then reduce the heat to medium low. Simmer until the bratwursts are cooked through, 12 to 14 minutes. Remove to a plate and allow to cool completely.
• Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Gently mix with your hands and divide into 4 equal portions.
• Lay out a piece of plastic wrap. Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly. Position the bacon rectangle with a short end in front of you. Press a portion of the beef over the half of the bacon rectangle closest to you. Place a bratwurst horizontally on top of the beef. Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap. Secure the bacon with kitchen twine in 3 or 4 spots. Repeat to wrap the remaining bratwursts.
• Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat. Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes. Remove to a plate, tent with foil and let rest 10 minutes.
• Meanwhile, preheat the broiler. Drizzle the insides of the buns with olive oil. Place on a baking sheet and broil until golden brown, about 1 minute. Use scissors to remove the twine from the bratwursts. Place on the buns and top with the chopped onion and cheese.

BURGER DOGS

Steps:

• Separate ground beef into 4 even sections.
• Place each section between waxed paper about 6 x 6-inch .
• Roll or pound to 1/4 inch thick.
• Spread each "burger" with mustard.
• Add chopped onion, evenly.
• Add garlic evenly.
• Add cheese evenly.
• Add hot sauce.
• Place one hot dog on one edge of "burger".
• Roll and seal.
• Either cook over hot coals or pan fry until done to your liking (about 15 - 20 minutes).
• Serve on rolls.

CHICAGO-STYLE BURGER DOGS.

Steps:

• Mold beef into hot dog shaped cylinders.
• Lightly season with celery salt.
• Grill or fry to desired doneness. If grilling, handle carefully. They can be fragile.
• Place on hot dog buns and tuck a pickle spear into the bun.
• Apply mustard and relish to taste.
• Add tomato, pepperoncini, and onion.
• Can be really messy when eaten by a 7 year old, so take the time to enjoy watching grandma clean up the mess.
• Enjoy. OK.if you can't resist the temptation, a little ketchup may be called for.