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  • Stuffed Burger Dogs

    1 vote
    Stuffed Burger Dogs
    Prep: 10 min Cook: 10 min Servings: 4
    by Patti Fisher
    68 recipes
    >
    It’s the time of year for burgers and hot dogs! Hence the burger dog, but no wieners were harmed in this recipe. Patti wrapped her Cattleman’s Grill Steakhouse seasoned hamburger around a 2oz. log of extra sharp cheddar cheese, rolled it into a hot dog shape and served it on hot dog buns with our favorite hot dog condiments…which are a lot like our favorite hamburger condiments. These guys were packed with a hearty seared beef flavor, kissed with Pacific Pellet Rancher’s Mesquite smoke. AWESOME!!!

    Ingredients

    • 2lbs.extra lean ground beef, we used 85/15
    • 1 Tablespoon Cattleman’s Grill Steakhouse Seasoning
    • 1 Tablespoon onion powder
    • 2 Tablespoons dried garlic
    • 2 teaspoons fresh ground black pepper
    • 4 2oz. strips extra sharp cheddar cheese
    • 4 hot dog buns
    • Condiments of choice

    Directions

    1. Prep Time: 10 minutes
    2. Cook Time: 6 minutes @ 400 degrees (205c)
    3. Grill: Louisiana Wood Pellet Grill
    4. Pellets: Pacific Pellet Rancher’s Mesquite
    5. Season the ground beef mixing well, Divide into 4 patties. Place 1 strip of cheese onto hamburger patty. Roll into hot dog shape, sealing seam completely. Preheat the grill to 400 degrees (205c) and you’re ready to grill your Burger Dogs. I use Grill Grates love how they sear the meat at lower temps without burning everything else up. I did these for about 6 minutes giving them a roll around 3 minutes.
    6. When the meat reaches an internal temp around 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
    7. Check out our website: for in your kitchen directions.

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