1 lb. grass-fed ground beef
¼ tsp. Cayenne pepper
½ tsp. Smoked paprika
¼ tsp. Garlic powder
¼ tsp. Onion powder
Sea Salt & Black Pepper to taste
8 strips of bacon (I use Beelers)
4 hot dogs (nitrate and filler-free – I use Thousand Hills)
½ white onion, sliced
5-6 Tablespoons mayo (I use Primal Kitchen or Sir Kensington’s)
Head of romaine lettuce
Optional toppings: Bubbie’s pickles and tomato
Preheat oven to 400 degrees. Place bacon on a baking sheet lined with parchment paper and cook for about 15 minutes or until slightly crispy.
In a large bowl, mix together ground beef, cayenne pepper, smoked paprika, garlic powder, onion powder, and a little salt and pepper. Then form 4 patties of equal size.
Cut hot dog down the middle to butterfly the hot dog. Place beef patties on the grill and cook on both sides to the desired doneness. 4-5 minutes on each side will yield medium-rare. You can also pan-fry your burgers in a cast-iron skillet.
When you flip the beef patties, place the butterflied hot dogs on the grill and flip for about 2 minutes. You can also heat your hot dogs up by placing them in a toaster oven or in boiling water.
When all meat is done cooking, place a beef patty in a lettuce leaf, top it with mayo, then a hot dog, then bacon, and all of the fixings you like. Then top with one more piece of lettuce.