Cheese Stuffed Burger Dogs Recipe By Tasty Food

CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY

Steps:

• Slice the cheese into sticks (about the size of string cheese).
• Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
• Flatten each ball out into a rectangle.
• Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
• Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
• Burgers should be done when some cheese starts oozing out along with meat juice.
• Serve on hot dog buns with your favorite burger or hot dog condiments.
• Enjoy!

CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY

Steps:

• Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
• Roll into 16 meatballs and set aside.
• Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
• Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
• Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
• Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
• Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
• Enjoy!

CHEESE-STUFFED BURGER DOGS RECIPE - (4.5/5)

Steps:

• Slice the cheese into sticks (about the size of string cheese). Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5 to 6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day). Flatten each ball out into a rectangle and place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick. Place the soon-to-be burger dogs on a hot grill. Grill for 6 to 10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3 to 4 turns (or more) to make sure you have even cooking around each dog. Burgers should be done when some cheese starts oozing out along with meat juice.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

CHEESE-STUFFED BURGERS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 24 thin patties. Sprinkle cheese in the center of 12 patties; top with remaining patties and press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns.

CHEESE-STUFFED BURGERS

Steps:

• Shred the cheese, seed and chop the chile pepper; combine.
• Slice the tomato; set aside.
• Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the centre of 4 of the patties; top with remaining patties and pinch to seal.
• Toast the bread.
• Heat oil in a frying pan and cook the hamburgers 6-8 minutes over medium heat for medium rare (I don't recommend cooking any ground meat to medium rare-- safety concerns-- but this is what the recipe states).
• Sprinkle with salt and pepper.
• Place cooked hamburgers on the toast and top with tomato slices and coriander, then another slice of toast.

CHEESE-STUFFED BURGERS FOR TWO

Steps:

• In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

CHEDDAR CHEESE-STUFFED BURGERS

Steps:

• Prepare barbecue (medium-high heat).
• Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well.
• Divide meat mixture into 2 equal portions.
• Shape each into ball.
• Poke deep hole in each ball and fill each with half of cheese.
• Mold meat around cheese to enclose.
• Flatten each filled burger to 3/4-inch-thick patty.
• Grill burgers to desired doneness, about 5 minutes per side for medium.
• Grill muffin halves until beginning to color, about 1 minute per side.
• Serve burgers in muffins.

TIM LOVE'S BURGER DOG

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine the sirloin and brisket in a food processor and pulse until ground.
• Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
• Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
• Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
• Lightly toast hot dog buns, then set aside.
• Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
• Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.