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...
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.
Serving Size 1 burger dog
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.