Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

My Dog...its full of BACON *mind explodes*!!!!

From of course !

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Vrghr was grilling for some friends for this Independence Day holiday & wuff went a bit crazy on the main course.

This is a 1/2lb beef burger w/sharp cheddar cheese, a smoky cheddar dog topped w/Havarti cheese, bacon, pickled onion, fresh tomato, slathered w/Vrghr's "Secret Burger Sauce", all on sesame seed buns toasted in bacon fat.

This grilling experiment tasted amazingly good! A foundation of delicious grilled beef with a nice char & tasty seared hot dogs stuffed w/bits of cheddar. Sharp cheddar & creamy Havarti cheeses. Crispy bacon. Fresh sweet tomatoes & a nice tangy acidic bite from the pickled onion to cut through all the rich fats. Vrghr's "Secret" burger sauce brought all the right condiment notes to tie it all together.

Pickling the red onions not only reduced the sharp "bite" of a fresh onion, but also added a nice vinegar acidic touch to cut the meat fats.

Not only were these tasty, but very filling; everyone took half home to enjoy for lunch tomorrow.

Vrghr will even let you know how to make his "Secret" Burger Sauce (just don't tell anyone outside of the thousands of FA users that can find it here. *hehe* )

Wuff's "Secret" Burger Sauce makes use of his home-made Aioli, but using 100% Avocado Oil instead of the bacon fat. You could certainly make it with the bacon if you wanted. Wuff will link to that recipe here. You can also substitute regular Mayo.

(Vrghr's Bacon Aioli Recipe: https://www.furaffinity.net/view/16435091/ )

Vrghr will provide below all 3 recipes to go with this feast:
- "Quick Pickled" Red Onions
- Vrghr's "Secret" Burger Sauce
- "Whacked-Out" Hotdog Bacon Cheeseburger

INGREDIENTS:

For the Pickled Red Onions:

1 red Onion, sliced thin
2/3 C Cider Vinegar (or half & half white & cider vinegar)
1/2 C granulated Sugar
2 tsp Table Salt
1/2 tsp Allspice
1/2 tsp ground black Pepper
Water to top off the container
1 Qt container w/lid to store

For Vrghr's "Secret" Burger Sauce:

1/2 C Home Made Aioli (or mayo)
1/4 C tomato Ketchup
1 TBS Lemon Juice
1 TBS crushed Garlic or Garlic Paste
2 tsp Dijon Mustard
2 tsp Yellow Mustard
2 tsp Worcestershire Sauce
2 tsp granulated Sugar
2 tsp Sriracha hot sauce
1 tsp Smoked Paprika
1 tsp regular Paprika
1/2 tsp Onion Powder
1/2 tsp ground Black Pepper
Salt to taste
Optional: 2 TBS Sweet Pickle Relish

For the "Whacked-Out" Hotdog Bacon Cheeseburgers:

Note: the ingredients given are "Per Burger". Adjust as needed.
1/2 lb 80/20 mix ground Beef (Mince)
1 1/2 smoked cheddar hotdogs
1 slice Sharp Cheddar Cheese
1 slice Havarti Cheese
2 slices thin-cut Bacon, fried crisp
3-4 thin slices fresh Tomato
~ 1 oz Pickled Onion
2-3 TBS Vrghr's "Secret" Burger Sauce
1 extra large Sesame Seed Burger Bun
1 tsp Bacon Fat (or butter) to toast bun with
Salt & Pepper to taste

DIRECTIONS:

For the Pickled Onions:

In a small sauce pan over medium heat, combine all the ingredients EXCEPT the water. Cook, stirring, until the sugar is completely melted and the salt combined

Place the sliced onions into a 1 quart container. Pour the hot vinegar over and top off with hot water until the onions are completely covered

Cover and refrigerate for at least an hour (3-4 hours is better)

For Vrghr's "Secret" Burger Sauce:

In a medium bowl or container, whisk all the ingredients together until thoroughly combined. If desired, add the optional sweet relish. Taste and adjust seasonings as desired

Cover and refrigerate at least an hour

For the "Whacked-Out" Hotdog Bacon Cheeseburger:

Form 1/2 lb of 80/20 beef into a patty. Compare it to the size of your hamburger bun and make sure you make the patties large enough to hang over the edges of the bun about 1/2 inch on all sides (they will shrink down to bun-size as they cook)

Press a small divot into the center of your patties with your thumbs to keep them from puffing up while cooking

Just before you grill these, season them on both sides with salt and fresh-ground black pepper

Grill over hot grill, flipping as needed to get a good crust on both sides (grill marks are pretty, but the crust is the tasty thing!). Cook until medium rare

Add a slice of sharp cheddar cheese to each patty and remove to a waiting plate (it will melt while waiting)

Slice the smoked cheddar dogs in half and score the un-cut sides with a cross-hatch of light knife cuts (this keeps them from curling up when grilling)

Grill until the edges are lightly crisped and both sides are seared

Place 3 slices of hotdogs alongside each other like a raft and cover with a slice of Harvarti cheese and remove to waiting plate (it will melt while waiting)

In a large skillet, add 1 tsp bacon fat (or butter) per burger and melt over medium-high heat. Swirl to coat pan. Place top and bottom of bun onto that hot pan and toast over medium heat until golden brown

Remove buns to serving plate

Slather bottom of bun with about 1 1/2 TBS of Burger Sauce. Add grilled burger + cheese. Add "raft" of sliced grilled hotdogs + cheese. Add 2 slices of crispy bacon. Top with sliced tomatoes and pickled onions

Slather top bun with more burger sauce and place on top of burger

!DEVOUR!

NOTE: Feel free to adjust the toppings to suit your preference. A leaf or two of crisp fresh lettuce would go well on these, for instance

NOTE 2: That "Burger Sauce" is definitely not only limited for burgers. It's great for dunking fries, slathering on hot dogs, dipping celery sticks & other veggies, and lots of other uses. It can also be modified in many ways to make the flavors your own. Enjoy it!