Foodie's Counter

Recipe: Hamburger Hot Dog

For the weekend, I wanted to make something fun! It started from my daydreaming about hamburgers and how inconveniently bacon fits into a round burger. I mean, what’s the point of it being round? It’s messier to eat, and there’s no way to get an even amount of bacon into each bite. Yes, evolutionary stuff goes on in my mind all the time. 😀 I really should start tweeting about them. 😛 Well, then, it came to my mind that how perfectly strips of bacon fit onto hot dogs. And then, what exactly is stopping me from making the hamburger patty into the shape of a chocolate bar. And the answer? Nothing! Nothing is stopping me! 😀 On Friday, I happily skipped to my local supermarket to get ingredients. So here it is, hamburger hot dog.

Makes 12 small hot dogs (so depending how hungry your eaters are, serves 3-6)


For the ‘patties’:
800 g minced beef (I used 15% fat)
1 egg, beaten
½ cup dry breadcrumbs
4 tsp Worcestershire sauce
½ tsp cayenne pepper powder
½ tsp smoked paprika powder
½ tsp garlic powder
½ tsp onion powder
a pinch of grounded black pepper

For wrapping:
12 slices of bacon

For filling:
Some cheese that is cut into a long shape.
I used cheddar, I got a whole brick of it and then cut thin strips out of them that were slightly shorter than the small hot dog buns.

For topping:
hamburger sauce
chili pickle relish
roasted onion flakes
anything you like to put on your hot dog or hamburger


1. Put the minced beef in a large bowl. Measure and put all the ‘patty’ ingredients into the mix.
2. Mix well with hand.
3. Divide the mixture evenly into 12 parts.
4. Shape each part into a long shape, stick the cheese in the middle and wrap the minced beef around the cheese. Instead of a round shape like a pipe, I shaped some corners so they are easier to fry up and turn on the pan.
5. Wrap the bacon around the beef bars.
6. Heat up a non-stick pan, or the grill. Add just a little bit of oil or butter.
7. Fry all four sides of the bars evenly. It would depend on your stove or grill, it took mine around 1-2 minute per side to cook. I like my hamburgers to be a little pink on the inside. It will take longer to cook if you like your burgers to be well done.
8. Get a clean pan, heat it up. Butter up the hot dog buns from the middle and grilled them in the pan (only the middle side) until golden and crispy. The outside of the bun remains soft.
9. Stick the meat bar between the buns, put sauces and toppings and enjoy!

It turned out super delicious. The meat bar was juicy and full of flavors. I would’ve put more cheese so it would be oozier next time. I’ve paid 15-18 euros for gourmet hamburgers in restaurants but apparently these gourmet hamburger chefs think it’s a sin to flavor your hamburgers? I would be lucky if the patties at restaurants are even salted. I, on the other hand, skipped salt altogether because there were the bacon and cheese and then all the sauces on top for saltiness so the patties themselves only need spices and not salt. They were so delicious that I continue eating them all throughout the weekend, like the breakfast on the left. Two little hot dogs accompanied by a paprika spinach parmesan omelette, a very hearty breakfast. Hope you like this fun recipe!

Foodie's Counter

Meal Prep Tips, part 1

First of all, happy Beer and Pizza Day! There’s something to celebrate every day. Don’t believe me? Check out the Days of the Year calendar. I have my favorites marked down on my bullet journal, especially anything food related. And Monday, what a great day to grab a pizza and chuck a beer. I happen to have a bottle of American Amber from Flying Dutchman. How can you say no to a bottle that says “Flower Power, Hippy Dippy, All Things Pretty”. 😛 Ambers have been a new discovery for me this summer and I really enjoy the little kick they pack. And that’s a tuna pizza, cheesy and delicious. Anyways, meal prep! I’ve been doing them weekly for a while now and it has become a routine thing now. When I first started, I struggled with ideas and balancing between healthy and convenient. It would take me a long time to plan a meal prep and it would take me at least three hours to prepare lunch for five days. So I decided to share my tips and tricks that I’ve learned along the way of meal prep. You can find tons of ideas online as to what to make, so I’m not going to give you any individual recipes. Instead, I want to write about the planning process and how to make meal prep easy and doable every single week.

Continue reading “Meal Prep Tips, part 1”

Foodie's Counter

Dinner Party For Three

Last Saturday, I hosted a little dinner party for three people. I had a childhood friend visiting from across the world so of course I need to cook for her. I always tend to make too much food, but I like to make as many dishes as there are people involved. The main theme was Korean. I love to make japchae which is sweet potato noodles, cos they are always a popular party food. This time it’s a mostly veggie version with paprika, celery, oyster mushrooms, carrots, fried egg and spinach. For the sauce, I really like to use Maangchi’s recipe, this awesome Korean lady who does cooking videos on Youtube. For 400g of dried noodles, however, Maangchi’s recipe was tat too spicy for my taste, next time I would probably just add one teaspoon of red pepper flakes instead of one tablespoon. I love spicy food but I’m not quite there on Maangchi’s level yet. 😀 Another Korean dish is one of my favorite too: the kimchi omelette. For a big three-person omelet, I used six eggs, one 200g bag of kimchi, a small handful of enoki mushrooms and another small handful of chopped celery for the crunch. I don’t make my own kimchi, because I found this pretty awesome brand (Chongga mat kimchi) that taste phenomenal. And because Chongga kimchi is so flavorful, a kimchi omelet doesn’t require any other seasoning than the kimchi and its juice. Someone I would add some shredded cheese if I happened to have some, but I recommend some low sodium cheese like mozzarella cos even without salt, the kimchi gives enough saltiness that would easily go overboard with salty cheese. I made some carrot and cucumber pickles in the morning to accompany the omelet just in case it’s too salty for my guests tastebuds.
I also tried a new recipe. Well, I’m not sure if I can even call it a recipe. It’s just some jalopeños, halved and seeds empty out and stuffed with cream cheese mixed with some herb cheese and black pepper. And then bacon-wrapped, chucked into a 200C oven for about 15-20 minutes. It’s a perfect appetizer and party food if you fancy a little bit a spiciness. And it’s bacon and cheese, you can’t really go wrong with those. You know it’s going to be delicious. 😀 I like to make the mushroom version of this mostly, it’s my long-time favorite. Bacon and mushroom just go so well together. A bacon wrapped platter of veggies would also be a good idea. In Finland, jalopeños are not always available, but I would think stuffed mini paprikas would be as delicious.

And talking about platter, for dessert, I tried to create something fancy and what’s more fancy than a cheese platter?! The only problem is that I’m no cheese expert, far from it actually. Cos I don’t like strong cheese myself, so I just grabbed one piece of manchego, the cheese that I love and then asked the lady behind the cheese counter to recommend me two other not-so-strong cheese. Well… let’s just say it didn’t go so smoothly. One of them is a herb filled cheese, which was pretty good but way too salty to be a dessert cheese. I would imagine it to be good on pasta etc. Then the smallest piece is a 12-month cream cheese. I tasted the 6 months one in the store and it was good but maybe a tat too mild. It’s a mistake to take the 12 month, cos it honestly tasted plasticy and nasty. Obviously not a cheese person. But you gotta admit that I exceled at the non-cheese department. 😀 I had some dates, fig jam, pecan, crackers and grapes. My friends said they would bring the cheese next time and I just prepare the sides. 😛 Fine by me! At least I’m good at picking out wines that go with cheese. 🙂