Tim Love's Burger Dog

My family’s preferred snack in a simpler form. This is so much simpler than how I used to make them—a wrap! With whole wheat crackers, serve.

Ingredients

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine the sirloin and brisket in a food processor and pulse until ground.
Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
Divide the meat into 4 equal portions; shape the “burgers” into hotdog shapes.
Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
Lightly toast hot dog buns, then set aside.
Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.
Wild game rub contains 1 part each salt, pepper, and guajillo or ancho chile powder, mixed with 1/2 part each cumin, fresh thyme and fresh rosemary.