Stuffed Beef Dogs

Ground chuck mixed with egg and seasoned bread crumbs gets shaped around a stick of cheddar cheese, then broiled until the outside is browned and the center turns into a gooey, melted pocket. These are basically homemade hot dogs with a built-in cheese surprise.

The key is sealing the ends well before broiling. If the seams aren’t pressed tight, the cheese leaks out onto the pan instead of staying inside where you want it. Shape each portion around the cheese stick and pinch firmly.

Turn them gently during broiling. Tongs work better than a spatula here since the shape is round and rolls easily. You want even browning on all sides without breaking the seal.

Serve them in hot dog buns with ketchup and relish, just like the real thing.

Kitchen Tips

• Use cold cheese sticks straight from the fridge so they hold their shape longer during broiling and melt slowly from the inside out.
• Wet your hands slightly when shaping the meat. This keeps the mixture from sticking to your fingers and makes smoother dogs.
• Don’t skip the egg and bread crumbs. They bind the meat so it holds its hot dog shape instead of falling apart.

Variations

• Swap cheddar for pepper jack to add some heat.
• Mix in a tablespoon of Worcestershire sauce or a dash of garlic powder to the meat mixture for deeper flavor.
• Wrap each dog in bacon before broiling for a crispy, smoky outer layer.