Weekend BBQ idea
Burger Sticks better than Patties!
Or are they called hamdogs or hotburgers?
Recently, Hoboken411 was at a local BBQ, where spirits were flowing and appetites were ravenous like cannibals in prehistoric times. We were all set for yummy hamburgers made from fresh ground beef.
One big blunder though – the host acquired the incorrect buns – and bought hot dog buns instead of hamburger buns. What do you do then? Especially since the supermarket just closed?
What I did then, was take control of the meat bowl. I immediately began “massaging” the meat into nice hot dog-like “sticks.” The key I found, was not to “roll” them, but rather to gently squeeze them into the shape you desired. Rolling caused them to fall apart.
Not the first time
Thinking I was a genius for coming up with this idea – it turns out I wasn’t the first. Searching Google for “hamdogs” brought up many dual-concoctions – combining both ingredients. Disgusting, actually. But there were a few mentions of these, such as a guy in a similar predicament – and even a gadget designed just to make “ham doggers!”
But I wouldn’t recommend the ham-dogger. A quarter-pound of meat is just too much for a standard hot dog bun (as we discovered the first time they were made). We tried again last week – and made them with less meat (between 2 and 2.5 ounces) – trying to get the burger sticks almost the exact size of a ball-park frank. I’m getting much better at this.
The recipe is simple.
- Ground beef. Have only used King’s so far – but will try Truglio’s next.
- Fresh black pepper.
- Sea salt.
- A few cloves of fresh garlic finely minced.
- Soft, fresh hot dog buns.
- Cheese optional.
Because the burger-sticks have more surface area – they cook quick. Best to cook them on a very hot grill to sear in the flavor. Roll them 1/4 turn about every 90 seconds to 2 minutes.
Delicious, easy to manage & eat – and fun!