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Burger dogs (pic heavy)
DieselkW
Posts: 915
saw this on Facebook- thought I'd give it a shot. Difficulty level zero, feeds four.
One pound+ ground beef of your choice. The Kirkland package is 24 ounces.
divide into 4 "dogs"
Flatten to hamburger thickness and add a cheese stick of your choice, then form them into cheese filled burger dogs.
Of course, these two pictures are in reverse order.
I didn't have the good Sargento sticks, had to go with what I found in the fridge. I would have much preferred cheddar.
Wrap these "puppies" in two strips of bacon each
The egg was good and hot, maybe a touch too hot....didn't feel like waiting for it to come down, I just hit the bottom vent to credit card width.
It took a little longer than I expected at this temp, but I just rolled them around until I saw cheese come out the side of one, then checked internal temp - I was looking for 130º - loaded the bun at 115º - wish I could find the hot dog buns I thought I had. Strike two - no cheddar, no hot dog buns. So, we used one hamburger bun and split it.
that last batch of pictures is way out of order, but I'm tired of loading one at a time, you can guess the progression to plate.
I like that they came out medium rare, but the mozzarella could have melted better, and probably would have at medium or higher, definitely the cheddar would have been a better choice.
Easy to make, she ate her quarter+pound half, but it took her longer than it took me to finish. The bacon provided some flare up when the lid was open, to be expected.
One pound+ ground beef of your choice. The Kirkland package is 24 ounces.
divide into 4 "dogs"
Flatten to hamburger thickness and add a cheese stick of your choice, then form them into cheese filled burger dogs.
Of course, these two pictures are in reverse order.
I didn't have the good Sargento sticks, had to go with what I found in the fridge. I would have much preferred cheddar.
Wrap these "puppies" in two strips of bacon each
The egg was good and hot, maybe a touch too hot....didn't feel like waiting for it to come down, I just hit the bottom vent to credit card width.
It took a little longer than I expected at this temp, but I just rolled them around until I saw cheese come out the side of one, then checked internal temp - I was looking for 130º - loaded the bun at 115º - wish I could find the hot dog buns I thought I had. Strike two - no cheddar, no hot dog buns. So, we used one hamburger bun and split it.
that last batch of pictures is way out of order, but I'm tired of loading one at a time, you can guess the progression to plate.
I like that they came out medium rare, but the mozzarella could have melted better, and probably would have at medium or higher, definitely the cheddar would have been a better choice.
Easy to make, she ate her quarter+pound half, but it took her longer than it took me to finish. The bacon provided some flare up when the lid was open, to be expected.
I have two raw ones left in the fridge for tomorrow.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
Comments
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Looke Great! I have gotten to where I render down the bacon over a low temp on the grill or stove when I am going to wrap it on something that will cook quick..........Great Cook!Visalia, Ca @lkapigian
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