The cookout chimera of the summmer: the hamdog.
- stove top
- 3 1/2 C. all-purpose flour
- 1 1/4 tsp. Kosher salt
- 1/4 C. sugar
- 1 tbsp. instant yeast
- 2 tbsp. butter room temperature
- 1 egg room temperature
- 3/4 C. warm water ~100˚F/38˚C
- 3 tbsp. melted butter
- 1 egg white plus 2 tbsp. of water
- 1 tsp. white sesame seeds
- 20 oz. ground beef 80% lean 20% fat
- 8 hot dogs bun-length
- 2 C. iceberg lettuce
- 1 medium onion sliced into 1/2" slabs
- 2 medium tomatoes sliced into 1/2" slices
- 8 slices cheese (optional)
- In a large bowl add all of the bun ingredients. Stir until it forms a shaggy dough.
- Turn dough on to the counter and knead for 3-5 minutes or until the surface of the dough is smooth.
- Lightly oil the bottom of a large bowl and the surface of the dough ball. Place the dough in the bowl and cover with plastic wrap. Let the dough rise for 1-2 hours or until the dough doubles in size.
- Using your fingertips, gently press on the dough to remove the gas.
- Divide the dough into 8 equal pieces.
- Take one piece of dough and cut 2/3 of it, draw up the edges and pinch it into a parcel. Use a cupped hand and cup the dough ball shaping it into tight a ball. UsiForm the remaining piece into a cylinder. Cut the cylinder in half and attach each piece to the ball so that they oppose each other form a sort of lemon shape.
- Gently flatten the shaped dough and place on a parchment-lined baking sheet. Repeat the shaping for the remaining dough pieces.
- Cover the buns lightly with plastic wrap and allow to rise in a warm spot for ~45 minutes or until noticeably puffy.
- Preheat oven to 350˚F/177˚C.
- Gently brush the risen buns with melted butter, then with the egg white mixture. Sprinkle on the sesame seeds.
- Bake in a preheated 350˚F/177˚C oven for 15-18 minutes or until golden brown.
- Gently brush the buns with more melted butter.
- Divide the ground beef into 8 equal portions.
- Heat a cast iron pan on medium-high heat for 3 minutes.
- Place a ball of beef into the pan and using a metal spatula press the firmly to create a bun-sized patty.
- Cook for 1-2 minutes with out moving, until you see blood on the surface of the patty.
- Using your spatula scrape the bottom of the pan to loosen the patty and flip. Cook another 1-2 minutes or until no longer pink inside.
- Bring 3 cups of water to a boil in a medium sauce pan.
- Add the hot dogs and cook for 3 minutes.
- Slice the cooled bun in half.
- Cut the burger patty in half. Place it on the bottom bun leaving a space for the hot dog to go in the middle.
- Nestle the hot dog between the hamburger patties.
- Add a squiggle of mustard to the hot dog and top with lettuce, tomato, and onion. Cover with top bun and eat with gusto.
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