Ground Beef Hot Dog Double Decker Burgers Recipes

Steps:

• For the horseradish cream: Combine the sour cream, horseradish, salt and some pepper in a bowl. Add the iceberg lettuce and toss to combine.
• For the spicy ketchup: Combine the ketchup, Cajun spice and hot sauce in a bowl.
• For the burger: Mix the ground beef and salt and pepper blend in a bowl until well mixed. Do not over mix because it will make for a tough burger. Form into 8 patties.
• Preheat a flattop to medium-high heat, 300 degrees F, and then place the buttered interior of the buns face down on the flat top, cooking until golden brown. Then remove. Next, add 2 tablespoons grape seed oil to the flat top. Place the burgers on the oiled surface and cook for 2 minutes on each side.
• Assemble the tomatoes, onions and pickles on a cutting board. Then spread the spicy ketchup on the bottom bun. Place the first burger on the bun, then layer with tomatoes, onions and pickles. To finish, top with the lettuce mixture, and then stack a second burger on top. Score with a toothpick. Repeat with the remaining ingredients.

Steps:

• In a large bowl, combine the eggs, onion, worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 inches from the heat for 7-8 minutes on each side or until no longer pink.
• In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just unil cheese softens. Serve on buns with lettuce, onion and tomato.

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.

Steps:

• Heat grill to medium-high heat.
• Shape meat into 4 (1/4-inch-thick) patties. Partially cut wieners lengthwise in half.
• Place patties and wieners, cut-sides down, on grill; brush with barbecue sauce. Grill 4 to 6 min. on each side or until burgers are done (160�F) and wieners are heated through, brushing occasionally with remaining barbecue sauce and topping burgers with 2% Milk Singles for the last min.
• Fill buns with cheeseburgers and wieners.