HOUSTON – If you’ve ever found yourself torn between choosing burgers or hot dogs, we’ve got a perfect solution. Cheeseburger dogs are the ultimate hybrid dish for your next backyard cookout. It’s a tasty twist on two classic summer faves that’s super easy to make. Restaurant owner and chef Tim Love shares his recipe, just in time for the 4th of July.
“I was on a vacation eight or ten years ago, and we had a grill in our hotel room and were going to make some burgers,” said Love. “All they had was hot dog buns, and I just said, ‘To heck with it. I’ll just take the burger and turn it into the shape of a hot dog.' Turns out, it’s really delicious.”
According to Love, the real flavor of this dish lies in the incredible char the unique shape is able to acquire.
“You get this really juicy hamburger, but you get the char as if you have these really thin patties,” said Love.
Watch the full segment below
Chef Tim Love’s Cheeseburger Dogs
Serves: 4 | Active time: 10 minutes | Total time: 20 minutes
- 20 oz. 80/20 lean ground beef
- ¼ cup mayonnaise
- 1 shallot, finely chopped
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 4 whole wheat hot dog buns
- 4 white cheddar cheese slices
- Preheat grill to high (450° to 500°)
- Place ground beef, mayonnaise, shallot, salt, pepper and paprika in a large bowl; gently mix with hands to combine.
- Divide mixture into four equal portions. Form each portion into the shape of a hot dog.
- Place buns cut side down on unoiled grates; grill, uncovered, about 1 min. Set aside.
- Place burger dogs on oiled grates; grill, covered, 4 min. Flip and cook, covered, 5 to 6 min. more, until a thermometer inserted in thickest portion of meat registers 160°
- During final minute of grilling, top each burger dog with one cheese slice.
- Place burger dogs inside grilled buns. Serve with your favorite condiments and toppings, like lettuce, tomato, onions or pickles.
Don’t feel like cooking this 4th of July? No problem! Woodshed Smokehouse at Levy Park is offering to-go party packs complete with bbq, sides, dessert and drinks. Of course, by drinks we mean margaritas, cocktails, beer and wine.
“Thanks to Governor Abbot, we can have margaritas to go. We sell them by the sack,” said Love, while sipping one of their convenient cocktail drink pouches.
For the full interview, watch the video above. To connect with Chef Tim Love, click here.