Tim Loves Burger Dog 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.

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.