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.
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.