Hamdog Recipes

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.

HOMEMADE HAMDOG

Steps:

• In a large bowl add all of the bun ingredients. Stir until it forms a shaggy dough.
• Turn dough on to the counter and knead for 3-5 minutes or until the surface of the dough is smooth.
• Lightly oil the bottom of a large bowl and the surface of the dough ball. Place the dough in the bowl and cover with plastic wrap. Let the dough rise for 1-2 hours or until the dough doubles in size.
• Using your fingertips, gently press on the dough to remove the gas.
• Divide the dough into 8 equal pieces.
• Take one piece of dough and cut 2/3 of it, draw up the edges and pinch it into a parcel. Use a cupped hand and cup the dough ball shaping it into tight a ball. UsiForm the remaining piece into a cylinder. Cut the cylinder in half and attach each piece to the ball so that they oppose each other form a sort of lemon shape.
• Gently flatten the shaped dough and place on a parchment-lined baking sheet. Repeat the shaping for the remaining dough pieces.
• Cover the buns lightly with plastic wrap and allow to rise in a warm spot for ~45 minutes or until noticeably puffy.
• Preheat oven to 350˚F/177˚C.
• Gently brush the risen buns with melted butter, then with the egg white mixture. Sprinkle on the sesame seeds.
• Bake in a preheated 350˚F/177˚C oven for 15-18 minutes or until golden brown.
• Gently brush the buns with more melted butter.
• Divide the ground beef into 8 equal portions.
• Heat a cast iron pan on medium-high heat for 3 minutes.
• Place a ball of beef into the pan and using a metal spatula press the firmly to create a bun-sized patty.
• Cook for 1-2 minutes with out moving, until you see blood on the surface of the patty.
• Using your spatula scrape the bottom of the pan to loosen the patty and flip. Cook another 1-2 minutes or until no longer pink inside.
• Bring 3 cups of water to a boil in a medium sauce pan.
• Add the hot dogs and cook for 3 minutes.
• Slice the cooled bun in half.
• Cut the burger patty in half. Place it on the bottom bun leaving a space for the hot dog to go in the middle.
• Nestle the hot dog between the hamburger patties.
• Add a squiggle of mustard to the hot dog and top with lettuce, tomato, and onion. Cover with top bun and eat with gusto.

HAMBURGER DOGS

Steps:

• Preheat grill to medium-high heat.
• In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions.