I was having one of those days when I just craved a really good, dirty burger. We have a lot of barbecues where an exceptional amount of food tends to be involved and the only leftovers are burger buns and hot dog rolls. We therefore have developed an endless supply in our freezer, or so I had thought!
I came home from work, whipped together a simple and delicious burgers mix and when I went to get the buns out the freezer to defrost, realised we actually only had hot dog rolls. So… as I am not one to ever waste food, or indeed be active enough to go to the shop (as you will have seen from many of my previous weird and wonderful concoctions), I changed tactic and shaped these into sausages… Boom! The burger-dog is officially invented! I have to say that it was pretty damn awesome, and will most definitely be making an appearance at our next barbecue – along with many more to come.
For the Burger Dog
- 365g beef and pork mince mix
- 1 small white onion – grated
- 1 small carrot – peeled and finely grated
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp. tomato puree
- 1 tsp chilli sauce
- 1 egg
- Twist of salt and pepper
For the Burger Sauce
- 1 heap tsp English mustard
- 2 tbsp ketchup
- 1 tsp chilli sauce
- 2 tsp Worcestershire Sauce
- 1 tsp of natural yoghurt
- 4 x hot dog rolls – sliced top down, but not all the way through
- 4 slices brie
- 2 tomatoes – sliced
- Crispy lettuce
- Potato wedges – to serve
Grate your veg and then give them a good squeeze over a colander to get the excess moisture out.
Put all the mixture in a bowl for the burger-dog and mash it all together with your hands until well combined.
Shape into 4 sausage shapes and chill in the fridge for half an hour.
Pre-heat the oven to 180’C
Roll the burger-dogs in a little olive oil and roast in the oven for 25-30 minutes to crisp up.
While the burger-dogs are cooking, mix together the ingredients for the sauce and cover until ready to serve.
Once the burger-dogs are cooked, place inside the buns and top with the brie, place under a hot grill to melt and then squeeze the tomato and lettuce into the side.
Top with the sauce and serve with some crispy potato wedges.