Weekend BBQ idea

7/23/2010:

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?

Improvise.

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!

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7 Comments on "Weekend BBQ idea"

bmacqueens
Member

This is proof that great minds think alike. Another take on it is that all good cooking eventually goes back to China. There’s lots of stuff that seems to have started there and moved gradually westward across Eurasia. Pickled stuff. Ham. Stuffed noodle dumplings. Noodles. Pork. Chickens. (Yeah, yeah, Thailand. Close enough.) I suppose there could have been multiple discoveries of the same techniques (smoking in the Pacific NW, fermented beverages, salt-brine pickling), but overall, we’re quite the same. We just used whatever was handy before cross-continental shipping.

iforgotmymantra
Member
iforgotmymantra

I haven’t had anything like this in years but they remind me of what my Polish grandmother would make from the meat at the old family butcher shop in Newark. I think it was part pork and part beef…but they were great with kraut and on a bun.

bmacqueens
Member

Dear 411 —

You re-invtented the wheel. If you skip the bun and cheese, these are called “cevapcici” in Croatian. Very traditional grill food, esp. w/r/t the garlic. (By a crazy coincidence, the NY Times T-Magazine referred to these on today’s home page.) You can get “kebabcici” from the Macedonian butcher down on 1st street. Same thing, neighboring country/nationality.

Easy-E
Member

Bmac

Looking at the names in Croatian and Macedonian… It reminded me of something I used to get all the time at a Lebanese place in Bay Ridge (4th ave just before 86th st.) called Karam which is some of the best Middle Eastern food I have ever had. They have something similar called Kibbeh, same basic idea, but it has a crust of bulgar wheat one it. Turns out that the two you mentioned have the same origin, which is in Arab culture.

Years ago, I took a friend from College to this place who is Dominican, he claimed his Mom and Grandmother made something that was almost exactly the same. They called them Kipe (kee-pay). All I could guess is that this was passed down from the Moors, to Spain and then to the Dominican Republic[quote comment=”194981″]Dear 411 –You re-invtented the wheel. If you skip the bun and cheese, these are called “cevapcici” in Croatian. Very traditional grill food, esp. w/r/t the garlic. (By a crazy coincidence, the NY Times T-Magazine referred to these on today’s home page.) You can get “kebabcici” from the Macedonian butcher down on 1st street. Same thing, neighboring country/nationality.[/quote]

escaped68
Member

These are nothing new, crazy uncle eddie made them all the time for the kids.

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