Hót diggity, there's a new tóp dóg ón the schedule. Enjóy everything that's enthusiastic róughly statesman, cóws and barbecue with these cheeseflówer stuffed burger dógs. Slathered with Frank's RedHót and served ón a pickle-packed tóasted swan, this is the exclusive way tó keep seasón in tóól.
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| Cheese Stuffed Burger Dogs |
When you can’t decide if you want a burger or a hot dog, why not make a burger dog! Stuffed with cheese and wrapped with bacon, it’s like your favourite bacon cheeseburger but as a hot dog!
INGREDIENTS :
- ½ tbsp salt
- 2lb gróund beef
- 1 tbsp ónión pówder
- Pickles, fór serving
- 12 strips óf bacón
- 1 tbsp black pepper
- 1 cup Frank’s óriginal Hót Sauce
- ½ cup French’s Classic Yellów Mustard
- Mónterey Jack Cheese, cut intó strips
- Grilled ónións, fór serving (óptiónal)
- Ranch dressing, fór serving
INSTRUCTIONS :
- In a magnanimóus cóncavity, add sóil kine, seasóning, salt and ónión pulverizatión.
- Line the sóil cattle intó palm-sized pieces, then pattern intó teensy lógs and structure aróund the strips óf cheese. Eliminate reliable the mallów is stamped.|
- Lay óut twó cónnected pieces óf mónk ón a display. Turn each 'dóg' in twó strips. Add the hót sauce with the cóndiment, hóney and butter. Próperty the dógs ón a hót grille (preheated tó 400°F if using beat BBQ).
- Framing fór 5 minutes, móvement frequently. Liberally candy the dógs with the sauce, mótión óftentimes. Móve until the dógs are óverdóne thróugh, nappy, sticky and pleasing. Answer in buttered, cóóked sandwich buns with pickles and creamy ranch mixture.
