By: Jack Mancuso
What on earth is a Burger Dog? The name gives you a hint. My burger dog combines the best of both worlds. Why not enjoy both a hamburger and a hot dog at the same time, in the same bite? It’s a morsel from heaven and a perfect tailgating meal.
A Look at Hot Dogs
I use a White-Hot for this dish, but you can use something else if you prefer. They’re not always easy to locate. Red-hots, half-smokies, and classic ballpark varieties work just fine. You can also go wild and use something like beer brats or Italian sausage instead.
White Hot Nostalgia
White Hots have a special place in my heart, having enjoyed them many times over the years. I like the consistency and sturdiness they provide. You can find them easily in stores across Western New York. Zweigle’s was among the first recognizable names in the game, having devised this concoction about 100 years ago. Longevity speaks to the quality of any product.
White hots combine beef, pork, and veal, which are unsmoked and uncured, which is why they are white! Add to that “secret spices,” and you have a hotdog worthy of grilling time and again. At Cuso’s, we have our own line of seasonings for your barbecue, too, and you can experiment on your burger dog.
Topping it Off
Before launching into the recipe, let’s talk about taking your burger dog to the next level – the toppings! You really get to express yourself here and even perhaps have a condiment bar set up for family and guests to “dress” their own. Consider additions like:
Chopped white onion
Burger Dog Ingredients
- White Hots
- 80/20 hamburger
- Salt & pepper
- Cuso’s Dirt BBQ Rub
- Large Rolls
- Carefully slice the white hots through the middle WITHOUT disconnecting the ends. This creates the hole where you’ll put the sausage.
- Gently mix your hamburger with salt and pepper
- Fill the center of the white hots with the hamburger, pressing it, so it’s flat on both sides with the hotdog as the frame.
- Butter the griddle
- Crisp the burger dogs on both sides
- Toast your rolls (you want larger ones, like hoagie rolls)
- Serve with sides.
PitMasster Memo: Tailgating in History
After wooden wagons started rolling down the roads in the 1930s, football fans used them for partying with friends, using the fold-down tailgates and tables and seats. In the 1950s, when portable grills and coolers became available to consumers, those were added to the whole tailgating “ritual.” Tailgating, in effect, was as much a part of American culture as the dream of a white-picket fence and a suburban home.
Tailgating spread across the US, having slightly different edibles and setups wherever they’re found. Commonly the party starts in the parking lot hours before the game. Join in!
Deviled eggs link
Fries or chips
From the Bar
India pale ale
Rose or blush wine
Smoked Bloody Mary