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Cheeseburger hot dogs with sticky sweet & sour onions

Three cheeseburger hot dogs with sticky sweet & sour onions

Cheeseburger hot dogs with sticky sweet & sour onions

Name: Cheeseburger hot dogs with sticky sweet & sour onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500g 15-20% fat beef mince; vegetable oil for brushing; 4 slices of your favourite cheese; 4 hot dog buns; 1 gherkin sliced (optional); 2 tbsp sunflower oil; 4 onions finely sliced; 1 tsp golden caster sugar; 1 tbsp cider malt, red or white vinegar; 4 tbsp mayonnaise; 2 tsp mustard (American or English, depending on your preference); 1 tsp ketchup

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

plus 1 hr chilling

A star rating of 5 out of 5.3 ratingsRate

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Combine two barbecue favourites in one with these cheeseburger hotdogs. Serve simply or ‘fully loaded’ with our homemade burger sauce and onions

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Ingredients

Nutrition

Units:

MetricUS

500g 15-20% fat beef mince
vegetable oil

for brushing
4 slices of your favourite cheese
4 hot dog buns
1 gherkin

sliced (optional)

For the onions

2 tbsp sunflower oil
4 onions

finely sliced
1 tsp golden caster sugar
1 tbsp cider

malt, red or white vinegar

For the burger sauce (optional)

4 tbsp mayonnaise
2 tsp mustard

(American or English, depending on your preference)
1 tsp ketchup

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Nutrition: Per serving

kcal678
fat35g
saturates13g
carbs51g
sugars11g
fibre4g
protein38g
salt2.03g

Method

step 1

If making your own burger sauce, mix all the ingredients together in a small bowl, cover and chill until needed. Can be made up to two days ahead. Tip the mince into a bowl and season well with salt and pepper. Use your hands to scrunch everything together, then divide the mince into four portions. Mould each portion into a sausage slightly longer than the hot dog buns. Roll gently on a tray to neaten, then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.
step 2

Light a barbecue and wait until the coals are ashen, or set a gas barbecue to high. For the onions, heat the oil in a cast iron pan set over the barbecue (or do this in a frying pan on the hob). Scatter in the onions along with a generous pinch of salt and the sugar, and cook for 20-25 mins, stirring now and then until the onions are golden and slightly burnt in places. Carefully splash in the vinegar and cook for a few minutes more until the onions are jammy. Remove from the heat and set aside.
step 3

Brush a little oil over the hot dogs and barbecue for 10 mins until just cooked through, with char marks on all sides. Drape the cheese over the hot dogs and continue to cook for a few minutes until the cheese has melted – if your barbecue has a lid, close it to melt the cheese quickly. Meanwhile, toast the cut sides of the buns if you like. Stuff the buns with the hot dogs, then top with the sticky onions, gherkins and burger sauce, or whatever your favourite condiments are.

Recipe from Good Food magazine, August 2022

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A star rating of 5 out of 5.3 ratings

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