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Tim Love's Burger Dog

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"This delicious recipe gives a delicious twist to two old favorites – a burger and a dog. On race day, give your hot dog bun something to brag about with this winning combination of sirloin, brisket, and white Cheddar."
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20 m servings 580 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Combine the sirloin and brisket in a food processor and pulse until ground.
  3. Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
  4. Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
  5. Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
  6. Lightly toast hot dog buns, then set aside.
  7. Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
  8. Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.


  • Cook's Note:
  • Wild game rub contains 1 part each salt, pepper, and guajillo or ancho chile powder, mixed with 1/2 part each cumin, fresh thyme and fresh rosemary.

Nutrition Facts

Per Serving: 580 calories; 34.1 g fat; 27.6 g carbohydrates; 39.3 g protein; 130 mg cholesterol; 2173 mg sodium. Full nutrition

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