Cheese Stuffed Burger Dogs
These cheese stuffed burger dogs wrap seasoned ground beef around a whole string cheese stick, then smoke it over cherry wood. You shape the beef into hot dog logs, smoke them low, then sear them hot. Smoking at 250°F builds flavor before a quick sear finishes them at 165°F. Every bite pulls apart into melty mozzarella. This recipe makes 6 burger dogs for a fun cookout. Serve them on a bun or with your favorite dipping sauce.
What Are Cheese Stuffed Burger Dogs
Burger Meets Hot Dog
Cheese stuffed burger dogs blend two cookout favorites. You take burger meat and shape it like a hot dog. Then you stuff a string cheese stick inside. The beef wraps fully around the cheese. As a result, you get a burger in a hot dog shape. It fits right into a bun.
The Melty Cheese Center
The cheese center is what makes these cheese stuffed burger dogs special. A whole mozzarella stick sits inside each one. As it cooks, the cheese melts into a gooey core. Sealing the beef keeps the cheese from leaking. Then it pulls apart in a cheesy stretch. As a result, every bite is loaded with melty cheese.
Making the Beef Mixture
Beef, Jalapeño, and Seasoning
Making cheese stuffed burger dogs starts with the beef. In a large bowl, combine 2 pounds of 85/15 ground beef. Then add 2 diced jalapeños for a little heat. Season with 2 to 3 tablespoons of your favorite burger seasoning. Mix until everything is evenly incorporated. As a result, the beef is seasoned all the way through.
Portioning the Meat
Portion the beef so each burger dog cooks evenly. Divide the mixture into 6 equal portions. Each one should weigh about 5 to 6 ounces. Then flatten each portion into a thin oval. Even portions make even-sized logs. As a result, they all finish cooking at the same time.
Stuffing and Shaping
Wrapping the Cheese
Stuffing is the key step for cheese stuffed burger dogs. Place one whole string cheese stick in the center of each oval. Then wrap the beef completely around the cheese. Roll it gently into a hot dog shape. Keep the beef layer even all around. As a result, the cheese stays sealed inside.
Sealing the Edges
Sealing the edges keeps the cheese from leaking out. Pinch the beef closed around the whole cheese stick. Make sure no cheese is exposed at the seams. Smooth the surface into an even log. Any gaps will let the melted cheese escape. As a result, the cheese melts inside instead of running out.
The Two-Stage Cook
Smoking at 250°F
Cook these burger dogs in two stages for the best result. First, preheat your smoker to 250°F with cherry wood. Then smoke the burger dogs low and slow. Cook them to an internal temperature of 135°F. This takes about 45 to 60 minutes. As a result, they take on a light, sweet smoke flavor.
Searing to 165°F
A hot sear finishes the burger dogs with char. Move them over direct heat after the smoke stage. Sear all sides until they develop a nice char. Cook them to a final internal temperature of 165°F. That final temperature keeps the ground beef safe. As a result, you get a smoky, charred, fully cooked burger dog.
Serving Burger Dogs
On a Bun or Solo
Serve these cheese stuffed burger dogs however you like. Rest them for 5 minutes first so the cheese sets slightly. Then place each one in a toasted hot dog bun. You can also serve them solo with a dipping sauce. Both ways show off the cheese pull. As a result, they work as a handheld or a plated bite.
Toppings and Dips
Toppings turn these cheese stuffed burger dogs into a loaded meal. Add ketchup, mustard, or mayo to a bun. Then pile on diced onions, pickles, or extra jalapeños. A favorite dipping sauce works for the bun-free version. Each topping adds a fresh contrast to the rich beef. As a result, you can customize every burger dog.
Step-by-Step: How to Make Cheese Stuffed Burger Dogs
Step 1: Mix the Beef
Preheat your smoker to 250°F using cherry wood for a light, sweet smoke flavor. In a large bowl, combine the ground beef, diced jalapeños, and burger seasoning. Mix until everything is evenly incorporated.
Step 2: Portion and Flatten
Divide the meat into 6 equal portions (about 5 to 6 ounces each). Flatten each portion into a thin oval on a plate or cutting board.
Step 3: Stuff and Shape the Burger Dogs
Place one whole string cheese stick in the center of each flattened portion. Wrap the beef completely around the cheese, sealing all the edges so no cheese is exposed, then roll it gently into a hot dog-shaped log. If desired, season the outside with a little more burger seasoning.
Step 4: Smoke at 250°F
Place the burger dogs on the smoker and cook at 250°F until they reach an internal temperature of 135°F, about 45 to 60 minutes depending on thickness.
Step 5: Sear to 165°F
Move the burger dogs over direct heat and sear on all sides until they develop a nice char and reach a final internal temperature of 165°F.
Step 6: Rest and Serve
Remove from the grill and let them rest for 5 minutes before serving. Serve with your favorite dipping sauce, or in toasted hot dog buns with ketchup, mustard, mayo, onions, pickles, or jalapeños.
Cheese Stuffed Burger Dogs
Ingredients
Equipment
Method
- Preheat your smoker to 250°F using cherry wood for a light, sweet smoke flavor.
- In a large bowl, combine the ground beef, diced jalapeños, and burger seasoning. Mix until everything is evenly incorporated.
- Divide the meat into 6 equal portions (about 5-6 ounces each). Flatten each portion into a thin oval on a plate or cutting board.
- Place one whole string cheese stick in the center of each flattened portion. Wrap the beef completely around the cheese, sealing all the edges so no cheese is exposed. Roll it gently into a hot dog-shaped log. If desired, lightly season the outside with a little more burger seasoning.
- Place the burger dogs on the smoker and cook at 250°F until they reach an internal temperature of 135°F, about 45-60 minutes depending on thickness.
- Move the burger dogs over direct heat and sear on all sides until they develop a nice char and reach a final internal temperature of 165°F.
- Remove from the grill and let them rest for 5 minutes before serving.
- Serve with your favorite dipping sauce, or place them in toasted hot dog buns and top with condiments like ketchup, mustard, mayo, onions, pickles, or jalapeños.
Notes
Tried this recipe?
Let us know how it was!Cheese Stuffed Burger Dogs — FAQ
Common questions about stuffing, cooking, and serving them.
Making & Cooking
They’re seasoned burger meat shaped like a hot dog with a string cheese center. You wrap ground beef around a whole mozzarella stick, smoke it, then sear it, so each one pulls apart into a melty, cheesy bite.
Wrap the beef completely around the cheese and seal all the edges so none is exposed. Pinch the seams closed and smooth the log. Any gaps let the melted cheese escape, so a full seal keeps it inside.
The two-stage method builds flavor and safety. Smoke them to 135°F for that light, sweet smoke, then sear over direct heat to a final 165°F. The sear adds char, and the final temperature keeps the ground beef safe.
Cherry wood gives a light, sweet smoke that pairs well with beef and cheese. Apple is a good milder alternative. Avoid heavy woods like mesquite here, which can overpower the mild mozzarella.
Cheese & Serving
Whole mozzarella string cheese sticks are ideal. They fit the hot dog shape and melt into a gooey, stretchy center. Their low moisture also helps them hold up inside the beef during the cook.
Serve them on a toasted hot dog bun or solo with a dipping sauce. On a bun, add ketchup, mustard, mayo, diced onions, pickles, or jalapeños. Either way, rest them 5 minutes first so the cheese sets slightly.
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