Rania Harris stopped by Pittsburgh Today Live to show off some more great recipe ideas for burgers and hot dogs!
Over the Top Burgers
1 ½ pounds ground sirloin (at least 80% lean)
Salt and pepper, for seasoning
Kaiser rolls – toasted
BBQ Gouda Stuffed Burger:
6 tablespoons barbeque sauce
6 ounces gouda cheese, cubed
Wild Mushroom, Blue Cheese Stuffed Burger:
Hot sauce (to taste)
6 ounces mixed wild mushrooms, sautéed and drained
4 ounces blue cheese, crumbled
For both of the stuffed burgers you are going to season the meat with salt and pepper and form 12 patties. Place an indent with your thumb in half of the patties. That is where you will place the fillings.
BBQ Gouda Stuffed Burger: Evenly distribute the barbecue sauce in the middle of half of the patties. Top with the gouda. Then top each with another patty and press and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Wild Mushroom, Blue Cheese Stuffed Burger: Mix the hot sauce into the ground meat to evenly distribute, then form your patties. Distribute the mushrooms and blue cheese evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness.
Off the Chart Hot Dogs
Grilled all beef hot dogs
Split griddled hot dogs in half lengthwise. Layer on sub rolls with sliced ham, dill pickles, yellow mustard and Swiss cheese. Cook in a panini press or buttered skillet, flattening, until golden.
1 Vidalia onion – diced
¼ pound chopped peppered bacon
1 cup white beans – drained and rinsed
½ cup ketchup
½ cup water
1 tablespoon brown sugar (or more to taste)
1 tablespoon mustard (or more to taste)
1 tablespoon cider vinegar (or more to taste)
All beef hot dogs
Toasted top sliced buns
Sauté diced onion with chopped bacon. Add white beans, ketchup, water and the brown sugar, mustard and cider vinegar. Add the hot dogs and simmer until thick. Serve on toasted buns.