Gillie Dog Recipe

Mix and shape

In a medium bowl combine ground beef, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, and 1 tsp neutral oil. Mix gently until just combined—do not overwork. Divide mixture into 4 equal portions (about 4 oz each) and shape into thin patties slightly wider than hot dog buns (they will shrink while cooking).

Cook patties

Heat a large cast-iron skillet or nonstick pan over medium-high heat until shimmering. Add a light swipe of oil if the pan is dry. Place patties in the hot pan and cook 2–3 minutes without moving until a brown crust forms. Flip and cook another 1–2 minutes for medium; while still in the pan, top each patty with a slice of cheddar and cover with a lid for 30–45 seconds to melt the cheese. Remove patties to a plate and keep warm.

Toast buns

Butter the inside of each hot dog bun with roughly 1/2 tbsp of unsalted butter. Heat a separate skillet or griddle over medium heat and toast buns buttered-side down 1–2 minutes until golden and crisp. Remove and keep warm.

Cook sausages

In the same skillet used for patties (add 1 tsp vegetable oil if needed), reduce heat to medium. Add the hot dogs and cook, turning occasionally, 6–8 minutes until browned evenly and heated through. Sprinkle with a pinch of kosher salt during cooking. If you prefer, you may simmer the sausages in a small amount of water for 3 minutes before finishing in the pan for juicier dogs.

Place a toasted bun on a plate. Lay one hot dog into each bun.

Top each hot dog with one melted Gillieburger patty, allowing the cheese to overlap the sausage slightly.

Add a heaping tablespoon of sweet pickle relish across the top of the burger, then arrange 2–3 thin dill pickle slices per sandwich.

Drizzle about 1/2 tbsp yellow mustard and 1/2 tbsp ketchup over each assembled Gillie Dog. Add a thin line of mayonnaise if desired.

Finish with a light sprinkle of chopped chives for color and serve immediately.