Bacon Burger Dogs

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 fresh pork bratwursts
  • 2 12 -ounce bottles lager beer
  • 1/2 pound ground beef chuck
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 16 slices center-cut bacon
  • 4 hot dog buns, split
  • Extra-virgin olive oil, for drizzling
  • 1/2 sweet onion, finely chopped
  • 1 cup shredded cheddar cheese (about 4 ounces)
Directions

Put the bratwursts in a medium pot in a single layer. Pour in the beer, then add enough water to cover the bratwursts by 1 inch, if necessary. Bring to a boil, then reduce the heat to medium low. Simmer until the bratwursts are cooked through, 12 to 14 minutes. Remove to a plate and allow to cool completely.

Meanwhile, combine the ground beef, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Gently mix with your hands and divide into 4 equal portions.

Lay out a piece of plastic wrap. Arrange 4 bacon slices side by side on the plastic to form a rectangle, overlapping them slightly. Position the bacon rectangle with a short end in front of you. Press a portion of the beef over the half of the bacon rectangle closest to you. Place a bratwurst horizontally on top of the beef. Using the plastic wrap to help, tightly roll the bacon and beef around the bratwurst away from you; remove the plastic wrap. Secure the bacon with kitchen twine in 3 or 4 spots. Repeat to wrap the remaining bratwursts.

Place the bacon-wrapped bratwursts seam-side down in a large nonstick skillet over medium heat. Cook, turning, until the bacon is crisp and the beef is cooked through, about 10 minutes. Remove to a plate, tent with foil and let rest 10 minutes.

Meanwhile, preheat the broiler. Drizzle the insides of the buns with olive oil. Place on a baking sheet and broil until golden brown, about 1 minute. Use scissors to remove the twine from the bratwursts. Place on the buns and top with the chopped onion and cheese.

Photograph by Steve Giralt


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    This recipe is featured in:

    Better with Bacon