Bacon-Wrapped Burger Dogs

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The slim red volume with its 1958 drawing of a hustling be-toqued chef stamped on the cover, beckoned to my son with a promise: “365 Ways to Cook HAMBURGER” (capitalization, theirs.) Author Doyne Nickerson divided his recipes between barbecues and meat loaves, balls and casseroles, soups and sauces, with a nod to Italian and Mexican specialties. Noah and I divided the recipes this way: “Sounds good” (this recipe and some of the tamale pies), “Sounds terrible” (meatballs made with applesauce and cornflakes) and “What were they thinking?” (hamburger & lima bean casserole spiked with MSG.) Although whimsical and more than a little odd, these hotdog-shaped, bacon-wrapped burgers are actually very tasty. Best discovery? The meat and onion juices that cook off during broiling make an excellent bun dip (as in “do you like your Italian beef dipped?”)

Makes 4 burger dogs

Burger Dog Ingredients

  • 1 pound hamburger (80/20)
  • 1/2 cup very finely minced onion
  • 2 tsp prepared mustard (We used Alstertor Dusseldorf-style mustard from Germany)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 slices nitrate free bacon
  • 4 hotdog buns


  1. Gently mix meat, onions, mustard and seasonings together. Shape into four, sausage-shaped links. Wrap each with a spiral of bacon. Place on pan and broil 3 inches (top shelf of oven) from heat source until cooked to desired doneness. (Half way through cooking, pour off meat/onion juice into a cup. Skim the fat and save the meat & onion juices as a dunk for the finished burger dogs.) Place burger dogs in hot dog buns and serve with mustard or your choice of toppings.

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