Hot dogs are good and versatile, even though the Montgomery Wards hot dogs that were the only ones I would eat as a kid (I hated all others) turned out to be pretty bad, they cannot compare to the vast variety and methods of making hamburgers. I claim the primacy of pub burgers made with multiple types of quality beef, ground and mixed at home with butter and spices, and grilled over charcoal.
There are no veggie equivalents. Such thoughts are a sign of the decay of civilization.
@Kyeh The one in Las Vegas did when I was quite young. It (cafeteria) was gone when I hit 10 or so (and Monkey Wards sadly continued to fade away in that same location). I kind of miss it, not as much as Woolworth stores, but we liked MW as kids; they had a great toy section and decent outdoors/camping
@duodec Ours always had a dingy look to it, not sure if it was the lighting or what, but it was a useful store. Wow, remember when you could buy something and then go back months later and get another of the same thing? That seems nearly impossible anymore.
Not really a huge fan of burgers or hotdogs; both tend to be a bit bland and boring.
At least with a burger you can put BBQ sauce or bacon, or other fun toppings on to make them less blah. You can make a burger nice with the right toppings.
Hotdogs are always boring, even if you add chilli. (Waste of chilli though, if you’ve got chilli, give me chilli not damn kid-food).
I could quite happily go the rest of my life never eating another hotdog or hamburger.
BUT if I’m hoping to thoroughly enjoy the meal, a burger. A burger is never just a burger. A burger can have a wide variety of toppings and extras including but not limited to cheese, lettuce, another patty, an egg, and so on. Alongside that, the actual patty can be a wide variety of meats or really even foods. There are also various temperatures of which it can be cooked. A hotdog simply isn’t that openly versatile!
Tell someone you want a hotdog with lettuce, onion, cheese, and an egg and watch their reaction.
I will pick a cheeseburger over a hotdog any day. But If I’m at a barbecue, I usually have one of each. Hotdogs are definitely better when grilled. Although I still sometimes cut up hotdogs and throw them in a can of beans. We used to eat more when hotdogs they were cheaper. I will only eat beef hotdogs. They are so much more expensive now and there are thousands of other things I’d rather eat instead.
Take 1/3rd chuck, 1/3rd short rib meat, 1/3 sirloin.
Chop into ~ 1" cubes, remove gristle and heavy fat but make sure to leave finer fat in
mix together and freeze on a sheet pan for 10-20 minutes to firm up. Keep the sheet pan ready and cold for later use.
place in a food processor, process to a medium-coarse grind with no chunks too large
On completion hand mix the ground meat being careful not to press it together too tightly
Spread out on the large sheet pan
Sprinkle salt, pepper, and whatever other spices to taste
Drizzle melted butter over the whole pan of meat.
Freeze the pan of meat for 10-20 minutes until the butter is solidified and the meat is firm (but not frozen)
weight out the meat for the number of burgers you are making (we do 5 ounces, sometimes 6)
Gently form into patties, as uniform in size and thickness as possible. Indent the middle of both sides with your thumb. Do not otherwise compress the meat; just mold it enough to stay together; it will look loose compared to store-bought.
Do not let the meat get warm enough for the butter to melt while forming or preparing to cook; put it back in the freezer for a few minutes if needed but DO NOT freeze it.
Cook on a flatiron or grille. Do not squeeze the burgers while cooking. Rotate 90 degrees, flip, rotate 90 degrees with time appropriate to the size of the burgers and the heat available.
Cook to 140-145 at most; a little lower if desired. Since you ground this beef yourself (and your equipment was clean, RIGHT?) it does not need to go to 160.
Rest the burgers covered for at least 5 minutes (10 better) after removing from heat, Do NOT squeeze them.
Serve as desired, buns, cheese, condiments, or as the best little hamburg steak you might ever have.
You are welcome. Hot dogs to the kids table (and for snacks and treats). Veggie substitutes to the compost pile please.
Hot dogs are good and versatile, even though the Montgomery Wards hot dogs that were the only ones I would eat as a kid (I hated all others) turned out to be pretty bad, they cannot compare to the vast variety and methods of making hamburgers. I claim the primacy of pub burgers made with multiple types of quality beef, ground and mixed at home with butter and spices, and grilled over charcoal.
There are no veggie equivalents. Such thoughts are a sign of the decay of civilization.
@duodec Montgomery Wards had hot dogs?!?
@Kyeh absolutely! But not all stores had a cafeteria.
@katbyter Huh! Ours didn’t. I remember Walgreens lunch counters though.
@Kyeh The one in Las Vegas did when I was quite young. It (cafeteria) was gone when I hit 10 or so (and Monkey Wards sadly continued to fade away in that same location). I kind of miss it, not as much as Woolworth stores, but we liked MW as kids; they had a great toy section and decent outdoors/camping
@duodec Ours always had a dingy look to it, not sure if it was the lighting or what, but it was a useful store. Wow, remember when you could buy something and then go back months later and get another of the same thing? That seems nearly impossible anymore.
@katbyter @Kyeh I remember that from when I was a kid. We used to love it when mom let us stop at the cafeteria on the way out of the store.
@duodec Didn’t see a Montgomery Wards until I got married and moved to Ohio. It closed shortly after that.
The older I get, the less I like hot dogs. I will usually pick a burger when given the choice. I can more accurately identify the contents.
@katbyter Tis true, you never know how many anuses, sphincters, and bladders got ground into those hot dogs unless you can see the ingredient lists.
Not really a huge fan of burgers or hotdogs; both tend to be a bit bland and boring.
At least with a burger you can put BBQ sauce or bacon, or other fun toppings on to make them less blah. You can make a burger nice with the right toppings.
Hotdogs are always boring, even if you add chilli. (Waste of chilli though, if you’ve got chilli, give me chilli not damn kid-food).
I could quite happily go the rest of my life never eating another hotdog or hamburger.
@OnionSoup Actually Chicago-style have good, flavorful toppings. And Mexican or Sonoran-style hotdogs are wicked-yummy, wrapped in bacon and covered with avocado and pico de gallo and more: https://www.foodnetwork.com/recipes/jeff-mauro/sonoran-style-hot-dog-3324681
There is a reason there is a Hamburgler and not a Hot Dogler. Just ask Wimpy.
@hchavers I’ll pay you Tuesday.
@hchavers yeah… That and Hot Dogging can mean something not very child appropriate, so best not to have a character called the Hot Dogger.
Lips and Assholes
If I’m just putting food in my stomach, hotdog.
BUT if I’m hoping to thoroughly enjoy the meal, a burger. A burger is never just a burger. A burger can have a wide variety of toppings and extras including but not limited to cheese, lettuce, another patty, an egg, and so on. Alongside that, the actual patty can be a wide variety of meats or really even foods. There are also various temperatures of which it can be cooked. A hotdog simply isn’t that openly versatile!
Tell someone you want a hotdog with lettuce, onion, cheese, and an egg and watch their reaction.
@theonlybuster You’ll get a hotdog cleft in twain with all the other things in a hamburger bun!
Fish.
@ahacksaw make mine fish curry served with lime basmati rice and hot naan and poori.
@ahacksaw salmon burgers are pretty good
@ahacksaw Fish-dogs. Now… that’s a thing!
/giphy fish-dog
@ahacksaw @Chmarr there is a dogfish too!
/image dogfish
@OnionSoup i’ll be right over!
@duodec Back when it was still okay to eat shark, we used to put big shark steaks on the grill, and they were SO good.
It depends:
If bread supplied: Hamburger. Greater fraction of meat in total food product.
If no bread supplied: Hot-dog. You can stab and hold it with a fork.
I will pick a cheeseburger over a hotdog any day. But If I’m at a barbecue, I usually have one of each. Hotdogs are definitely better when grilled. Although I still sometimes cut up hotdogs and throw them in a can of beans. We used to eat more when hotdogs they were cheaper. I will only eat beef hotdogs. They are so much more expensive now and there are thousands of other things I’d rather eat instead.
If it’s a backyard party or something, I’d prefer a burger.
If we include Skyline and Portillo’s though, I’d definitely take the dogs.
@zachdecker where’s the ketchup?
@duodec very funny!
The people who like hotdogs are the real weiners here.
@rrmcgrew Did it actually take this long for the joke to be posted?
The Meh community is really becoming Meh!
@hchavers @rrmcgrew
I relished the respite.
Hamburgers >> Hotdogs
Unless you start including more exotic sausages under the umbrella of “Hotdogs.” Then I’ll do at least one of each.
A cheap hotdog does down easier than a cheap hamburger. But a fancy hamburger easily beats a fancy hot dog.
Hamburgers > Hot Dogs > Everything Else > Vegetables
It depends on the cooking method and the meat.
Boiled Hot Dogs, Never.
Grilled Hot Dogs with BBQ sauce, Yes.
Hamburgers, Grilled. Yes.
Fresh, Yes
Frozen, No
Hamburgers, Pan Fried, No, never.
/image hotdog burger
@ELUNO I like that option!
If I could still eat either it would be a Hot dog. Just always tasted better than a burger to me. Best cooked on a grill over hot coals.
If anyone says veggie it’s secretly a cry for help.
Pub burger.
Take 1/3rd chuck, 1/3rd short rib meat, 1/3 sirloin.
Chop into ~ 1" cubes, remove gristle and heavy fat but make sure to leave finer fat in
mix together and freeze on a sheet pan for 10-20 minutes to firm up. Keep the sheet pan ready and cold for later use.
place in a food processor, process to a medium-coarse grind with no chunks too large
On completion hand mix the ground meat being careful not to press it together too tightly
Spread out on the large sheet pan
Sprinkle salt, pepper, and whatever other spices to taste
Drizzle melted butter over the whole pan of meat.
Freeze the pan of meat for 10-20 minutes until the butter is solidified and the meat is firm (but not frozen)
weight out the meat for the number of burgers you are making (we do 5 ounces, sometimes 6)
Gently form into patties, as uniform in size and thickness as possible. Indent the middle of both sides with your thumb. Do not otherwise compress the meat; just mold it enough to stay together; it will look loose compared to store-bought.
Do not let the meat get warm enough for the butter to melt while forming or preparing to cook; put it back in the freezer for a few minutes if needed but DO NOT freeze it.
Cook on a flatiron or grille. Do not squeeze the burgers while cooking. Rotate 90 degrees, flip, rotate 90 degrees with time appropriate to the size of the burgers and the heat available.
Cook to 140-145 at most; a little lower if desired. Since you ground this beef yourself (and your equipment was clean, RIGHT?) it does not need to go to 160.
Rest the burgers covered for at least 5 minutes (10 better) after removing from heat, Do NOT squeeze them.
Serve as desired, buns, cheese, condiments, or as the best little hamburg steak you might ever have.
You are welcome. Hot dogs to the kids table (and for snacks and treats). Veggie substitutes to the compost pile please.
@duodec And don’t tell your cardiologist.
Sounds delicious, though.