Stuffed Burger DogsPrep: 10 min Cook: 10 min Servings: 4by Patti Fisher68 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
- Prep Time: 10 minutes
- Cook Time: 6 minutes @ 400 degrees (205c)
- Grill: Louisiana Wood Pellet Grill
- Pellets: Pacific Pellet Rancher’s Mesquite
- 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.
- 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.
- Check out our website: for in your kitchen directions.
Leave a review or comment