You know how I rail about recipes and mash-ups that either make no sense or simply present old concepts in new disguises? Some folks say I shouldn’t pooh-pooh stuff like the Cronut or yet another variation on the Pogo: “You got a better idea? Huh?” Well, today I’m happy to say, I do…
The amazing Glizzburger: Courtesy of The Vulgar Chef
Cruising my usual food news feeds this morning, I came across a ‘burger’ idea that caught my eye. It got my attention precisely because it passed my originality test: A barbecue treat that I hadn’t seen or heard of before, in any shape or form.
Instagrammer The Vulgar Chef (TVC) posted a recipe suggestion that combines the two international staples of the grill: hot dogs and burgers. I mean literally combines them. He calls his invention the Glizzburger. Who knows why? I don’t care.
How you make it
TVC simply stuffs plain ground beef into a strategically-sliced dog. You make a slit down the middle of the dog but leave the ends uncut. Then you can then spread the centre portion of the dog apart to accommodate the burger meat. The spices and seasoning in the dog are sufficient to flavour the beef.
Grill or fry for a few minutes on each side, like you would a burger. Just make sure the beef is properly cooked.
As for garnish, TVC applies a slice of American (Processed) Cheese to the top of boat-shaped dog-burger and tops it with mustard, ketchup and crinkle-cut pickle coins.
You can access a short, hands-on video demonstrating the creation of a basic Glizzburger here.
‘Glizzburger 2.0’
I have a grand vision for the evolution of the Glizzburger which starts by adding onions and peppers to the burger meat. Going forward, I asked myself, “Why not use a Brat or a Polski or a spicy Italian sausage instead of a plain old hot dog?” The Italian version could use meatball mixture rather then plain ground beef. How about chicken or turkey filling?
Toppings and garnishes could encompass the entire universe of stuff folks put on conventional dogs and burgers. The possibilities, as the advertising types say, are endless.
But what about the bun?
Therein lies the rub, as Shakespeare once complained. No commercial bakery makes a bun designed to accept a boat-shaped dogburger. So your options are clear: make your own buns or hunt for a round bun just the right size to accommodate the centre, stuffed portion of the burger. I say it’s quite acceptable for the ends to stick out. And I also feel that the Glizzburger deserves a more elegant resting place than a plain, old conventional dog or burger bun.
A few caveats…
When creating new combos of dog/sausages and fillings, always start with what you can’t change before considering what you can or should add. Obviously, your choice of sausage will set the scene for the rest of the production. Make sure you choose a filling option that doesn’t clash with – ideally, complements – the flavour of the sausage.
Always be sure to cook stuffed sausages sufficiently. Hot dogs are fully pre-cooked, ready to eat, but most other sausages come raw from the supermarket.
It’s a good idea to allow excess fat that renders out of the sausage and filing run off. No problem when grilling, but you could end up with a pool of it in a frying pan. One way or the other, you should probably drain your cooked Glizzburgers on some paper towels before serving. Excess fat is not only unhealthy, but will make the bun soggy and greasy.
Get the family involved!
Just as hand-forming meatballs or burger patties, and prepping garnishes and condiments can be turned into a family affair, stuffing Glizzburgers can help unite the clan. Not to mention the inevitable debate over what sausages and fillings and flavours to use!
Have a great summer – and don’t forget to slip a Glizzburger or two on the grill!
~ Maggie J.