
A brilliant backyard mashup that combines the best of a burger and a hot dog. These hand-rolled beef sausages are topped with jammy caramelized onions, melted cheese, and a tangy homemade burger sauce.
Prepare the burger sauce by mixing the mayonnaise, mustard, and ketchup in a small bowl. Cover and chill in the refrigerator until needed; this can be made up to two days in advance.
Place the beef mince in a bowl and season generously with salt and pepper. Use your hands to mix thoroughly, then divide the meat into four equal portions. Shape each portion into a long sausage, making them slightly longer than the hot dog buns to account for shrinkage during cooking. Place on a tray, cover, and chill for at least 1 hour (or up to 24 hours) to help them hold their shape.
Prepare the onions by heating sunflower oil in a cast-iron pan over the barbecue (or a frying pan on the stove). Add the sliced onions, sugar, and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until the onions are golden and slightly charred. Pour in the vinegar and simmer for a few more minutes until the mixture becomes thick and jammy. Remove from heat and set aside.
Light your barbecue and wait until the coals are ashen, or set a gas grill to high. Lightly brush the chilled beef hot dogs with vegetable oil. Grill for about 10 minutes, turning occasionally, until cooked through with nice char marks on all sides.
Drape a slice of cheese over each beef dog and continue cooking for 1-2 minutes until melted. If your grill has a lid, close it to speed up the melting process. Meanwhile, lightly toast the cut sides of the buns on the grill.
Assemble the hot dogs by placing the cheesy beef sausages into the toasted buns. Top with a generous spoonful of sticky onions, sliced gherkins, and the prepared burger sauce.
For the best flavor and juiciness, use beef mince with at least 15-20% fat content. Chilling the shaped beef is a crucial step; it prevents the 'dogs' from falling apart on the grill. If you don't have golden caster sugar, light brown sugar works perfectly for the onions.





