Why make folks choose between a hotdog or a hamburger! Give them the smoked burger dog and they'll all be happy. It's a half pound burger with two of your favorite hotdogs cooked into it. Add a little cheese in the center and you have a crowd pleaser that won't stop this Labor Day!

I make these on the smoker with plenty of smoke but you could also grill them, griddle them or even fry them if you were so inspired.

Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 1.5 to 2 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Oak
What You'll Need for (4) Burger Dogs
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Make the Burger Dogs

Be sure to use 80/20 or even 75/25 ground chuck or ground round. I do not recommend using hamburger or ground beef if you are after maximum flavor and juiciness.

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Separate the ground chuck into pieces that are about ¼ lb each and, without overworking the meat, make a ball out of one of those ¼ lb pieces.

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Lay the ball on a piece of wax paper and carefully form it into a patty that is about 4-5 inches in diameter.

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Lay 2 hotdogs on top of the burger patty with a little space between them.

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Cheese on top..

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Add a nice healthy portion of my original rub (Purchase formula here | Purchase bottled rub) for amazing flavor

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Top it with another patty made exactly like the first one

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Pinch the edges together to seal in all the goodness

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I used the Texas style rub (Purchase formula here | Purchase bottled rub) on the top.

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Place the burgers onto a rack, Weber grill pan or a cooling rack and you are ready to smoke 'em!

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When I made these, no one was home at the time but my daughter and I so I only made 4.

If you want more smoked burger dogs, double, triple or even quadruple the recipe.

Get That Smoker Ready

These work well in any smoker or even on the grill. Set up your smoker for cooking at about 225°F and be sure to have enough smoking wood to keep the smoke going for at least an hour but I recommend letting the smoke go the entire time.

Smoke the Burger Dogs

Place the burger dogs directly on the grate or if you used a Bradley rack, place the rack on the smoker grate.

Let the burgers cook until they reach an internal temperature of 160°F .

A great tool for making sure these are done perfectly is the ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast!).

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I used oak wood for smoke but you can use almost any smoking wood you have available. Some of my favorites are pecan, mesquite, cherry and apple.

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Place the Smoked Burger Dogs on a Bun

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Eat and enjoy!

Notes/Comments:
  1. You can also use brats, polish sausage, etc.
  2. To make them more moist, form each of the burger patties around a pat of butter.
  3. Do not over mix the ground chuck for best results
  4. Lean ground beef does not make great burgers, unfortunately. Use at least 80/20 for best results.
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff's Rubs and Sauce
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Jeff's Original Rub Recipe
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Jeff's Texas style rub recipe

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I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  –Darwyn B.

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Printable Recipe

smoked burger dog 1000x667 1
Print Recipe
5 from 1 vote

Smoked Burger Dogs & Smoking Meat Help

Why make folks choose between a hotdog or a hamburger! Give them the smoked burger dog and they’ll all be happy
Prep Time20 mins
Cook Time2 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 4
Author: Jeff Phillips

Ingredients

  • 2 lbs ground chuck ((80/20))
  • 1 package of premium hotdogs ((your favorite))
  • Grated cheese ((I used cheddar))
  • Jeff’s original rub
  • Jeff’s barbecue sauce
  • Buns (, tomato, lettuce, onion, and condiments)

Instructions

Make the Burger Dogs

  • Separate the ground chuck into pieces that are about ¼ lb each and, without overworking the meat, make a ball out of one of those ¼ lb pieces.
  • Lay the ball on a piece of wax paper and carefully form it into a patty that is about 4-5 inches in diameter.
  • Lay 2 hotdogs on top of the burger patty with a little space between them.
  • Sprinkle shredded cheese on top of the hot dogs
  • Add a nice healthy portion of Jeff's original rub for amazing flavor
  • Top it with another patty made exactly like the first one
  • Pinch the edges together to seal in all the goodness
  • Season the top of the burgers with Jeff's Texas style rub
  • Place the burgers onto a rack and you are ready to smoke 'em!
  • If you want more smoked burger dogs, double, triple or even quadruple the recipe.

Smoking the Burger Dogs

  • Set up your smoker for cooking at about 225 °F and be sure to have enough smoking wood to keep the smoke going for at least an hour but I recommend letting the smoke go the entire time.
  • Place the burger dogs directly on the grate or if you used a Bradley rack, place the rack on the smoker grate.
  • Let the burgers cook until they reach an internal temperature of 160°F

Serve the Burger Dogs

  • Put the burger dogs on a toasted bun heaped with lettuce, tomatoes, onions, bacon and your favorite condiments.
  • Eat and enjoy!