MINI HOT DOGS
Hot dogs are always a hit with the kids (and big kids too) at all the parties that we have. Here using par-bake dinner rolls or small sized rolls and cocktail frankfurts, baked in the oven for a quick appetizer or snack for any party. So easy to make and very economical too. This recipe is easily doubled. Par-bake rolls are found in most supermarkets and sold in packs of 6 or 12.
Provided by Jubes
Categories Australian
Time 20m
Yield 12 mini hot dogs, 12 serving(s)
Number Of Ingredients 4
Steps:
- .Preheat oven to 200°C and either line a baking tray with paper of lightly grease the tray.
- Slit the rolls from the top, being careful not to cut all the way through.
- Place a cocktail frankfurt in each roll and place on the tray. Sprinkle over some cheese.
- Bake 10 minutes- the cheese should be nicely melted and the frankfurt heated through.
- Serve with tomato sauce/ketchup or mustard on the side. Enjoy!
MINI HOT DOG 'BURGERS'
Top grilled wieners with classic burger fixings for fun Mini Hot Dog 'Burgers!' These kid-friendly Mini Hot Dog 'Burgers' are ready in under 20 minutes.
Provided by My Food and Family
Categories Recipes
Time 19m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill wieners 7 to 9 min. or until heated through, turning occasionally.
- Cut wieners lengthwise in half, then cut each piece crosswise into 6 pieces.
- Fill rolls with wiener pieces and remaining ingredients.
Nutrition Facts : Calories 450, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1280 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 13 g, Protein 16 g
HAMBURGER DOGS
Steps:
- Preheat grill to medium-high heat.
- In a large bowl, combine ground beef, seasoning packet, ketchup, bread crumbs, and egg. Mix until just combined; do not overmix. Shape into hot dog forms. Grill for approximately 8 to 10 minutes. Serve on hot dog buns with more ketchup, relish, and chopped onions.
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
MINI BURGERS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
- For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
- Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
- Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.
HAMBURGER BUNS, HOTDOG BUNS, OR DINNER ROLLS
This recipe will make: 12 Large Hamburger buns, 16 hotdog or small Hamburger buns, 32 dinner rolls, Any proportionate combination of the above. For example: 6 Large Hamburger buns and 8 hotdog buns (dough is divided exactly half and half), 6 Large Hamburger buns (or 8 hotdog buns) and 16 rolls (dough is divided exactly half and half), 4 Large Hamburger buns, 5 hotdog buns, and 10 rolls ( Dough is divided into equal thirds) Make Great Hamburgers using these buns and my Recipe "HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK" also on this site.
Provided by rdtripp
Categories Breads
Time 2h55m
Yield 12 Large Hamburger buns or see Description
Number Of Ingredients 8
Steps:
- Note: I gave up trying to put in weights in addition to volumes in the ingredients section. Water is 296g. Flour is 544g.
- In bread machine pan combine the warm water, oil, yeast, and sugar, mixing to dissolve.
- Allow yeast mixture to bloom for 10 minutes.
- Add egg, flour and salt to bread machine pan.
- Set bread machine to dough cycle and allow to run full cycle. (this is for 2 lb bread machine, if using a smaller bread machine then remove after kneading and allow to rise in a lightly covered bowl). Half way through the kneading cycle check your dough and if necessary add either water or flour 1 tablespoon at a time to adjust consistency. This can vary due to brand of flour or humidity.
- Coat your hands with flour and shake off the excess.
- Transfer the dough from the bread machine pan (or bowl if you are using a smaller bread machine) to a lightly floured dough board.
- Knead dough 6 or 8 times, folding over and turning a ¼ turn each time.
- With bench knife (or other knife) cut dough into 12 - 32 pieces, depending on what you are making.
- Shape dough into balls (or cylinders for hotdog buns) and place on sheet pan (I use a 16" pizza pan) lined with parchment.
- Loosely cover dough and let rise until ripe (30 minutes to 1 hr plus depending on temperature and the age of your yeast). Dough is ripe when approximately doubled or when you can press your index finger up to the first joint and it leaves an indention.
- Preheat the oven to 375°F (190°C).
- Just before putting in oven, brush the buns with half of the melted butter.
- For a variation brush with egg white instead of butter and sprinkle with sesame or poppy seeds.
- Bake until golden brown, 18 to 25 minutes (my oven takes 21 minutes).
- Take the buns from the oven and brush them with the remaining melted butter.
- Slide the buns off the baking sheet onto a wire cooling rack rack and cool completely.
Nutrition Facts : Calories 260.2, Fat 9.2, SaturatedFat 3.3, Cholesterol 25.7, Sodium 284.2, Carbohydrate 38.4, Fiber 1.5, Sugar 4.3, Protein 5.5
TIM LOVE'S BURGER DOG
This delicious recipe gives a delicious twist to two old favorites - a burger and a dog. On race day, give your hot dog bun something to brag about with this winning combination of sirloin, brisket, and white Cheddar.
Provided by FOX Broadcasting Company
Categories Trusted Brands: Recipes and Tips NASCAR®
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine the sirloin and brisket in a food processor and pulse until ground.
- Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
- Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
- Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
- Lightly toast hot dog buns, then set aside.
- Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
- Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.
Nutrition Facts : Calories 579.6 calories, Carbohydrate 27.6 g, Cholesterol 129.6 mg, Fat 34.1 g, Fiber 1.6 g, Protein 39.3 g, SaturatedFat 12.6 g, Sodium 578.5 mg, Sugar 5.6 g
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