CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY
Here's what you need: ground beef, cheddar cheese, salt, pepper, hot dog bun, ketchup, mustard
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Slice the cheese into sticks (about the size of string cheese).
- Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
- Flatten each ball out into a rectangle.
- Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
- Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
- Burgers should be done when some cheese starts oozing out along with meat juice.
- Serve on hot dog buns with your favorite burger or hot dog condiments.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 0 grams, Fat 33 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
STUFFED HOT DOGS
Mom used to make this all the time when we were growing up. It is still one of my favorite dishes I eat at least once a month to this day. I especially love to eat them cold the next day. Note: If using baked beans instead of the Pork & Beans you don't need to add mustard & sugar.
Provided by tamelawak
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Line cookie sheet with foil and spray with non-stic spray.
- Mix Beans, mustard & sugar - set aside.
- Cut hotdogs length wise BUT NOT ALL THE WAY THRU.
- Open hotdogs along cut and lay on lined cookie sheet.
- Spoon Bean mixture onto dogs.
- Bake at 350 for 30 minutes.
- Remove hotdogs and top with cheese slices.
- Put back in oven til cheese melts.
Nutrition Facts : Calories 405.7, Fat 28.1, SaturatedFat 11.1, Cholesterol 54, Sodium 1436.4, Carbohydrate 24.7, Fiber 5.1, Sugar 5.8, Protein 15
GRILLED BACON-WRAPPED STUFFED HOT DOGS
Make and share this Grilled Bacon-Wrapped Stuffed Hot Dogs recipe from Food.com.
Provided by gailanng
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare your grill for direct medium high heat.
- Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
- Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
- Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
- Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
- During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
- Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.
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