All-American Burger Dog Recipe -
All-American Burger Dog Recipe
4 Photos
All-American Burger Dog
Not just a dog-shaped burger! The meat, cheese, & bun are in perfect proportion. See more
  • READY IN 20 mins

All-American Burger Dog

Recipe by  

"This 'burger dog' is far more than a hot dog-shaped cheeseburger. It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger."

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Ingredients Edit and Save

Original recipe makes 2 burger dogs Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
  3. Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2012

Great recipe for a classic burger that just happens to be shaped like a hot dog! I couldn't figure out what to make for dinner tonight (didn't thaw anything) so we went out and got a pound of hamburger and fired up the grill. I used hoagie style rolls as I wasn't able to find extra-long hot dog buns. These were great and really hit the spot. We poured a little beer over these while they were cooking (an old trick from my Dad) added some pickles and a side of kettle cooked chips as well as a couple of beers which were a lot easier to drink with the "free hand" - Thanks Chef John for another great recipe!

Most Helpful Critical Review
Dec 24, 2012

Just a hamburger in the shape of a hot dog. Use bigger buns than the regular hot dog buns. Hard to put any of the fixings on, but a decent solution if you don't have hamburger buns.

Aug 05, 2012

These were fun and delicious! I started out making 8oz. dogs, but they were waaaaay too big for us, so I made 6oz. dogs and that was perfect. Also, I couldn't find extra-long hot dog buns, only regular and foot-long, so I bought brat/sausage buns and they worked out great. Essentially, these are just burger shaped dogs, lol, but they were yummy and I would def make them again! Thanks for sharing. :)

Aug 04, 2012

What is not to like? A true burger shaped to fit a hot dog bun. I used a hoagie bun - which is a bit bigger - keep in mind these are 1/2 lb burgers - easier to eat? Maybe! Hubby liked them and that is what counts.

Sep 22, 2012

These are great, Another great alternative is to make a slit along the length of the burger and stuff lightly with chunky bleu cheese and press shut. Use Swiss cheese in place of cheddar and grill as stated above. These will melt in your mouth. I used a few slices of sauteed mushrooms that i cooked in butter and used as a extra topping.........yum yum!!! Thanks Chef!!!

Jul 05, 2013

This is a good recipe and lets the flavor of the burger out. I agree completely with Chef John. The secret is the hot dog bun creates less bun vs. meat. I am not sure why there are so many negative comments on here for this. Yes its a hamburger on a hot dog bun but unless you actually try it with minimal fixings, you miss it. The other point is yes cook until well done.

Jul 04, 2013

Chef John's shares history for the burger dog. HISTORY OF BURGER: This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom. As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born. The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant. Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinary superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.

Aug 01, 2012

I have been making these for years. I had leftover hot dog buns, so this was how I used them up. I gave the burgers a flat shape and could fit the goodies on top without dropping everything. I also flattened the bun a little.


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  • Calories
  • 763 kcal
  • 38%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 49.7 g
  • 76%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 51 g
  • 102%
  • Sodium
  • 921 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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