Baked Burger Dogs Recipe

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Cook Time: 25 minutes

These fun-to-eat, hot dog-shaped cheeseburgers are baked in the oven, and theyre a perfect choice if the cookout gets rained out and youre stuck inside. Theyre also great when you want to impress your guests with something a little different. And as I joked about in the video, maybe confuse your kids. Oh, theyll love these, but theyll definitely have questions. The taste and texture might remind you of White Castle burgers, in case that helps seal the deal. Their little steamed burger has quite the cult following, and if this burger dog became the signature sandwich at a new fast-food chain, I think the same phenomenon would occur. Anyway, I loved how this experiment turned out, and I really hope you give them a try soon. Enjoy!

Ingredients

• 2 tablespoons melted butter or oil, divided
• 1 1/2 pounds ground beef
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/3 cup finely diced red onion
• 1/3 cup diced dill or sweet pickles, well drained
• 6 ounces Cheddar cheese, shredded, divided
• 8 hot dog buns

Directions

1. Gather all the ingredients and preheat your oven to 450F (230C).
2. Grease a large 15x10-inch casserole dish with 1 tablespoon of melted butter or oil.
3. In a mixing bowl, combine the ground beef, kosher salt, black pepper, garlic powder, red onion, pickles, and 4 ounces of shredded cheese. Use a fork to mix until everything is evenly incorporated.
4. Divide the beef mixture into 8 equal portions. Using damp fingers, shape each portion into a log and gently press it onto the bottom of a hot dog bun.
5. Lightly press the bun together to trap the meat inside, then place the stuffed bun in the prepared casserole dish with the meat side facing up. Repeat this for all 8 buns.
6. Brush all exposed areas of the buns with the remaining 1 tablespoon of melted butter or oil.
7. Sprinkle the remaining 2 ounces of shredded cheese evenly over the buns.
8. Bake in the preheated oven for about 25 minutes, or until the meat is no longer pink in the center and the buns are golden brown and crispy on the edges. An instant-read thermometer inserted into the center of the meat should read 160F (70C).
9. Serve immediately with your favorite burger and hot dog toppings and condiments.

Nutrition Facts

Each serving contains:

• Calories: 516
• Total Fat: 27g (35% DV)
• Saturated Fat: 12g (60% DV)
• Cholesterol: 104mg (35% DV)
• Sodium: 719mg (31% DV)
• Total Carbohydrates: 32g (12% DV)
• Dietary Fiber: 1g (5% DV)
• Total Sugars: 5g
• Protein: 34g (68% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 283mg (22% DV)
• Iron: 4mg (25% DV)
• Potassium: 438mg (9% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Baked Burger Dogs

Baked Burger Dogs are a modern twist on two classic American foods: the hamburger and the hot dog. While the hamburger traces its origins to the late 19th century in the United States, inspired by minced beef dishes from Germany, the hot dog evolved around the same period as a convenient, portable sausage in a bun. The idea of combining these two staples into a baked, hot dog-shaped burger likely emerged in the 20th century as home cooks experimented with playful and kid-friendly variations of familiar comfort foods. These hybrid creations reflect a broader trend in American cuisine toward mashups and creative presentations that delight both the eye and the palate.

Regional Variations and Features

Baked Burger Dogs are most commonly found in the United States, particularly in regions known for casual family dining and backyard cookouts. Variations often reflect local ingredient preferences: in the Midwest, sweet pickles or onions may be emphasized, while coastal regions might incorporate specialty cheeses or spices. In some areas, brioche or pretzel-style hot dog buns are used for extra richness, whereas in more traditional settings, standard hot dog buns suffice. Even the choice of cheese varies by region, with cheddar dominating in many areas, but Swiss or pepper jack appearing in fusion versions.

How They Differ from Similar Dishes

At first glance, Baked Burger Dogs may appear similar to corn dogs or standard baked sliders, but there are key differences. Unlike corn dogs, the beef is the main protein rather than a sausage, and there is no batter coatingthese are purely baked. Compared to traditional hamburgers, Baked Burger Dogs offer a unique shape that fits snugly into a hot dog bun, creating a convenient handheld meal. Unlike sliders, which are small and typically served on mini buns, these burger dogs maintain a full-sized portion while incorporating the novelty of a tubular shape and melted cheese topping.

Typical Serving Occasions

Baked Burger Dogs are often served at casual gatherings, indoor cookouts, and family dinners. They are popular for kids parties due to their fun shape and approachable flavors. They can also appear on picnic menus, potlucks, or as an inventive lunch option. Restaurants occasionally offer them as a limited-time feature to attract diners looking for comfort food with a playful presentation. They pair well with classic condiments such as ketchup, mustard, pickles, or even chili and cheese for a more indulgent version.

Interesting Facts

• The concept of merging burgers and hot dogs into a single dish plays on both nostalgia and novelty, appealing to fans of both iconic foods.
• Some variations mimic the look of White Castle sliders, with finely chopped onions and compact meat, making them visually reminiscent of the fast-food classic.
• Baked Burger Dogs are versatile: they can be made with vegetarian substitutes, such as plant-based crumbles, without losing their signature shape and flavor.
• Despite being baked, the buns often achieve a slightly crisp edge while keeping the interior soft, a texture that home bakers find surprisingly satisfying.
• These sandwiches are an example of the American love for hybrid foodscombining elements of multiple dishes into one creative, Instagram-worthy meal.

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