Grilled: Burger Dogs (burger style)

Ingredients:

  • 218 grams of 80/20 ground chuck or ribeye (2 burger dogs per serving)
  • 1 grams of pepper
  • 2 grams of kosher salt
  • 0.4 grams of onion powder
  • 0.5 grams of garlic powder
  • 0.5 grams of paprika
  • 1.8 grams of brown sugar
  • 0.3 grams of Hatch green chili powder
  • 0.3 grams of red Hatch chili powder
  • 2.5 grams of Worcestershire (Lea and Perrins brand)
  • 1 grams of A1 sauce
  • Optional Burger Dog Toppings:
    • Buns
    • sharp cheddar (block)
    • iceburg lettuce
    • Roma tomatoes
    • red onions
    • pickles
    • mayo, mustard, ketchup
    • jalapenos (slice as thin as possible)

Instructions:

  1. Place the ground beef in a large mixing bowl. Sprinkle in all dry seasonings over the beef. Add the Worcestershire and A1 sauce. Use your hands to mix everything thoroughly until the ground beef is evenly seasoned and all ingredients are well incorporated.

    • 1 serving assumes 2 burger dogs per person.

  2. Shape the seasoned ground beef into bun-length, hot dog-like shapes to fit your hot dog buns perfectly.

    • Each burger dog should weigh 113 grams in order for uniform sizes and no waste.

  3. For best results, refrigerate the formed burger dogs for a few hours. This chilling period helps the proteins in the beef to bind, making the burger dogs hold together better during grilling.

  4. Preheat your grill to high heat. Place the burger dogs on the grill and cook them to medium-well, rotating slowly to ensure an even char all around.

  5. Serve the grilled burger dogs on hot dog buns with your favorite burger toppings.