This creation came about a few years ago when I was standing at my step-fathers propane grill on Father's Day and staring at the same old boring grilled food-hamburgers and hotdogs. Then it hit me, why can't we turn this boring old American classic to a meal that will make the crowd craving for more, STUFFED HAMBURGERS AND HOTDOGS, HOORAH.
This recipe is fairly easy and can be done by anyone who can cook plain ol hamburgers and hotdogs, they can also be made in advance to be transported to your favorite grillin spot, such as the Bulldogs games-GO DOGS. The ingredients consist of:
*1pound each of ground sirloin and ground beef (the 80/20 stuff-don't go lean).
*Your favorite bbq seasoning
*Your favorite all beef hotdogs
*Your favorite cheese (I chose havarti)
*Stuffing ingredients (I chose fresh cooked bacon bits : 6-7 pieces chopped and fried, canned mushrooms, canned jalepenos)
*1 package of bacon
*2-3 cloves of garlic minced and mixed in 4-5 tablespoons of mayo for your burgers
*Toothpicks
*Plastic wrap or wax paper
Now one helpful hint: if you are going to stuff with fresh herbs or vegetables, make sure they are cooked first to release some of the moisture, otherwise your burgers will fall apart-don't ask how I know this, I think I heard it from the guy at the corner store :).
Step 1-the burgers: Mix the ground meats together, careful not to overmix-you can also add your seasoning at this point if you like the mixed in taste. Next place a 14-18inch piece of plastic wrap or waved paper on the counter-this will be your stage for your creation. Take a palmful of ground meat (you need 2 of these for each burger) and smash it down into a 1/4 inch thick circle (or oval as mine tend to go). Now that you have 2 of these flat patties laying side by side or up and down from each other, take a spoonful of bacon bits and spread evenly on the pattie leaving 1/4 to 1/2 inch around the edges for sealing purposes, next layer in your sliced cheese and mushrooms. VERY IMPORTANT-Do not overstuff these burgers, you want to end up with burgers not basketballs. Next slowly use the plastic wrap or waxed paper and fold the other meat pattie over the stuffed one and pinch the edges together. You then can pick up the pattie and work it into a more even shape and check the edges for proper sealing. You will get about 6 burgers if you use 2 pounds of meat. You can season them now if you did not mix the seasoning in the meat or you can season them on the grill, whichever you prefer.
Dispose of your plastic wrap or wax paper stage
Step2-the Dogs: Take your dogs out of the wrapper and align them on your prep area. take a sharp knife and slit your dogs down the middle, pretending you are now an accomplished plastic surgeon. Careful not to go through and leaving the ends intact about 1/4 inch or so. Next take your cheese and stuff inside your sliced dogs-you may have to wrestle with it a little to get it inside but trust me it is worth it. Next place a couple slices of jalapenos on top and wrap these dogs in a slice of bacon securing with a toothpick on each end. Now place your twisted hotdogs and hamburgers in the fridge on the top shelf to cool while you get your grill ready.
Step 3-the grill: Get your grill up to temperature, between 450-550 and let it stabilize for about 20 minutes before you start grilling. Oil your grill (I use a paper towel soaked in vegetable oil) and grill till done. The dogs will be done when the bacon is brown on the outside, the burgers will be done when it reaches 165 in the center or my method is when they feel firm and brown. Top each with your favorite toppings and remember that garlic mayo for your burgers, then enjoy. You have now tasted the twisted side of things, turning your grilling experience from BLAH to HOORAH. You will surely have a crowd full of happy friends and family.
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