• 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!!!


    • 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


    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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