Frank-n-Burgers Recipe

Frank-n-Burgers Recipe
Have you ever gone to a cookout where they were serving hamburgers and hotdogs, and you, of course, wanted one of each, but didn’t want to look like a pig, so you had to settle on one or the other? These yummy Frank –N- Burgers take care of that problem by combining both ground beef and chopped hot dogs in a juicy patty. They are quick and easy, the patties can be formed ahead and refrigerated, and they are a bit different from the norm. Serve them on fresh buns, toasted or not as you prefer. Of course, regular condiments can be served alongside – ketchup, mustard, pickles, relish, onions, etc. And they go well with all of your favorite summer salads and sides.
Incidentally, you don’t have to limit your Frank-n-Burgers to plain hotdogs; Polish sausages, kielbasa, Andouille sausage, Spanish chorizo, hot links – any cured sausage - can be used to vary the taste. The problem here is that you will want to eat two, and hopefully no one will notice, since the original intent was to avoid looking like a pig. Oh well, everyone else will be eating two, so you won’t be alone.

6 Servings

1/2 pound frankfurters (hotdogs)
1 pound lean ground beef

Salt and freshly ground black pepper, to taste
  1. Cut the hotdogs into quarters lengthwise, then slice 1/4" thick.
  2. Mix the hot dogs with the ground beef.
  3. Form the mixture into six equal size patties.
  4. Grill over hot coals or on a gas grill to desired doneness. Alternately, these can be grilled on a George Forman Grill.
  5. Serve on buns with condiments.

  6. Amount Per Serving
    Calories 272 Calories from Fat 192
    Percent Total Calories From: Fat 71% Protein 28% Carb. 1%

    Nutrient Amount per Serving
    Total Fat 21 g
    Saturated Fat 9 g
    Cholesterol 74 mg
    Sodium 412 mg
    Total Carbohydrate 1 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 19 g

    Vitamin A 0% Vitamin C 14% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.