Ask-A-Butcher
Senior Cook
Not very healthy, but every now and then ya gotta do what ya gotta do 
Super Burger Dogs
I used 3 1/4 oz of plain straight Ground Chuck for each one. Flattened out to just a tad longer than the dog. I added a couple slices of Colby Jack cheese and then molded the burger around the dog and the cheese. Just a sprinkling of S n P and garlic powder on the burger first. I pinched the ends tight and rolled a slice of bacon around the burgerdog and fastened each end with a toothpick. I then dusted lightly with Dizzy Pigs Dizzy Dust for added flavor. I put the finished product in the freezer for approx 45 minutes to 'set up' and be easier to handle for the grill.
These were grilled direct, on a grid extender, for about 15 minutes at 325-350° dome temp, turning a few times. Straight lump, no extra smoke added.
Would I do anything different? Yes, I would. I would try and use hot dogs, or sausage, with the cheese already inside. Ball Park makes a ‘bun size ‘sausage that would work well, too. I would cook indirect over a pan of water, to catch the bacon grease and cheese, and then finish for a few more minutes direct to brown up.
This is a keeper! My wife tried hers nekkid, but I put mine on a piece of bread with catsup. MMMMMMmm........The little sub rolls I bought y'day would've been better, but they are still on the supermarket check out counter, I guess, cuz they ain't around here!!
I was MORE than happy with the results. I might tweak the seasonings (maybe Cowlick?), change the cheese next time (Jalapeno or Swiss) and possibly add some chopped onion in there some where. I didn't have much problem with the ground chuck, but if one were to use a leaner burger, I would suggest putting in an egg to help bind the meat together. Serving with some grilled peppers and onions wouldn't hurt anything, either!
While you are at it, might as well make a bunch for the freezer!
Super Burger Dogs
I used 3 1/4 oz of plain straight Ground Chuck for each one. Flattened out to just a tad longer than the dog. I added a couple slices of Colby Jack cheese and then molded the burger around the dog and the cheese. Just a sprinkling of S n P and garlic powder on the burger first. I pinched the ends tight and rolled a slice of bacon around the burgerdog and fastened each end with a toothpick. I then dusted lightly with Dizzy Pigs Dizzy Dust for added flavor. I put the finished product in the freezer for approx 45 minutes to 'set up' and be easier to handle for the grill.
These were grilled direct, on a grid extender, for about 15 minutes at 325-350° dome temp, turning a few times. Straight lump, no extra smoke added.
Would I do anything different? Yes, I would. I would try and use hot dogs, or sausage, with the cheese already inside. Ball Park makes a ‘bun size ‘sausage that would work well, too. I would cook indirect over a pan of water, to catch the bacon grease and cheese, and then finish for a few more minutes direct to brown up.
This is a keeper! My wife tried hers nekkid, but I put mine on a piece of bread with catsup. MMMMMMmm........The little sub rolls I bought y'day would've been better, but they are still on the supermarket check out counter, I guess, cuz they ain't around here!!
I was MORE than happy with the results. I might tweak the seasonings (maybe Cowlick?), change the cheese next time (Jalapeno or Swiss) and possibly add some chopped onion in there some where
. I didn't have much problem with the ground chuck, but if one were to use a leaner burger, I would suggest putting in an egg to help bind the meat together. Serving with some grilled peppers and onions wouldn't hurt anything, either!While you are at it, might as well make a bunch for the freezer!
