<![CDATA[burger dogs]]>looking at some recipe e mails one had burger dogs on it , my question is has anybody made these with a stuffer like hot dogs with what ingredients ?

]]>https://waltonsdev.nodebb.com/topic/3378/burger-dogsRSS for NodeThu, 10 Sep 2026 22:35:43 GMTTue, 02 Feb 2021 20:03:37 GMT60<![CDATA[Reply to burger dogs on Fri, 05 Feb 2021 02:33:43 GMT]]>joe do you smoke them or sell them as fresh ?

]]>https://waltonsdev.nodebb.com/post/30313https://waltonsdev.nodebb.com/post/30313Fri, 05 Feb 2021 02:33:43 GMT<![CDATA[Reply to burger dogs on Fri, 05 Feb 2021 01:58:41 GMT]]>craigrice I don’t use anything other than the natural pre-tubed casings. The added cost is worth it in every way!

]]>https://waltonsdev.nodebb.com/post/30310https://waltonsdev.nodebb.com/post/30310Fri, 05 Feb 2021 01:58:41 GMT<![CDATA[Reply to burger dogs on Fri, 05 Feb 2021 00:38:46 GMT]]>what type of casings did you use ?

]]>https://waltonsdev.nodebb.com/post/30306https://waltonsdev.nodebb.com/post/30306Fri, 05 Feb 2021 00:38:46 GMT<![CDATA[Reply to burger dogs on Thu, 04 Feb 2021 22:01:19 GMT]]>I’ve made burger dog like creations using our Bacon Onion Garlic burger base from the shop and stuffed them into casings. Once you add the rest of the toppings to the bun it tastes just like a burger. I’m sure the addition of high temp cheese would make them even better!

]]>https://waltonsdev.nodebb.com/post/30290https://waltonsdev.nodebb.com/post/30290Thu, 04 Feb 2021 22:01:19 GMT<![CDATA[Reply to burger dogs on Thu, 04 Feb 2021 20:08:12 GMT]]>Jonathon that is along the same lines as I was thinking when I try these I might add hickory smoke powder

]]>https://waltonsdev.nodebb.com/post/30287https://waltonsdev.nodebb.com/post/30287Thu, 04 Feb 2021 20:08:12 GMT<![CDATA[Reply to burger dogs on Thu, 04 Feb 2021 19:27:29 GMT]]>craigrice SO the first thing will be you want to grind it through a coarse plate only once or twice. Possibly once through a 3/16th plate but id imagine one or two passes through a 3/8 plate. If you want to smoke it then you need to get proteins extracted to prevent the fat rendering out and with really coarse grind that could be an issue, or at least more difficult. So, my recommendation would be to not smoke it, grill it instead. Then you could grind once or twice through a 3/8, mix in the seasoning, cheese and additives (carrot fiber would be my recommendation) and then stuff it into the 26mm cellulose giving you a skinless product.

Hope that helped!

]]>https://waltonsdev.nodebb.com/post/30282https://waltonsdev.nodebb.com/post/30282Thu, 04 Feb 2021 19:27:29 GMT<![CDATA[Reply to burger dogs on Wed, 03 Feb 2021 23:38:01 GMT]]>yes I have seen them at gas stations they are like a hotdog but they are a hamburger , my thoughts are that they could be made like dogs with a stuffer but with beef high temp. cheese ,binder and smoke cooked ,just need to think of the proper process and additives

]]>https://waltonsdev.nodebb.com/post/30262https://waltonsdev.nodebb.com/post/30262Wed, 03 Feb 2021 23:38:01 GMT<![CDATA[Reply to burger dogs on Wed, 03 Feb 2021 14:37:22 GMT]]>craigrice I dont know what you are talking about, but I am curious. Is this a hotdog that eats like a burger? Is the texture like a burger?

]]>https://waltonsdev.nodebb.com/post/30198https://waltonsdev.nodebb.com/post/30198Wed, 03 Feb 2021 14:37:22 GMT