- 1 c H20(May not use all)
- 2 oz minced onion
- 2 tsp chicken bouillon (or two cubes)
- 2 tsp beef bouillon (or two cubes)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
- 3 packets sucralose
- 6 tbsp mustard
- 3 tbsp vinegar of your choice! (I have used white wine, red wine and rice wine vinegars)
- 3 tbsp soy sauce
- 3 tbsp worcestershire sauce
- 2 lbs ground beef
Ingredients for Dogs:
- Oscar Mayer Bun Length Hot Dogs
- 2 tbsp lard
- 1/3 c mozzarella
- 1/4 c cheddar
- Cheese is for 2 dogs only, you’ll do that for every two dogs you make. Everyone else ate hotdog buns cause they suck! 🙂 LOL
First of all this will have a slight twaaaaaaaannnnnngggggggggg! So don’t be alarmed! If you’re afraid start with less vinegar! But it’s definitely a requirement for according taste!
Place beef and half of the water in big pot, like dutch oven type. Add onions to the pot and cook it down. Make sure you have pushed and mashed the meat so it’s very crumbly and loose like. Once it’s all cooked up drain a majority if not all of the liquid out. You’ll use more water depending on whether or not you feel you want it. Now I do keep a little extra liquid I just like how it makes the meat!
Add all the seasonings and sauces and stir until well combined. Let simmer for a few minutes. Mash any remaining bullion that hasn’t dissolved and get that stirred in. If it looks like it could us a little moisture, add some water! If not, then don’t. You see my photo, that’s perfect in my opinion! lol 🙂 but that’s just my opinion. You cover and simmer on low for at least an hour. Use slotted spoon to serve so you can let some liquid leak back in pan.
Directions for Dogs:
Heat pan with lard to get sizzling hot. I cooked 6 hot dogs, and put all in at same time. I covered them and let them get completely cooked like brown! I did move them around through the cooking time. Cook them to your liking! I prefer close to burnt where the skin has separated from the meat LOL 🙂 Meanwhile making your “Buns” LOL “Buns” your cheesey boat. So Take a small pan like a 2 egg fry pan and sprinkle first half of the mozzarella cheese down, be sure the pan is hot first too, then add half of the cheddar on top of the mozzarella, you’re going to cook it on med-high, watching closely so that you don’t burn it. You will see the edges start to get really brown, take a silicone heat safe spatula (geeze I still almost wrote the word rubber LOL for that spatula) and work your way under that cheese you want to safely flip it. then flip it out so the top crispy side is down on a paper plate so it can slightly cool.
Dogs should be done so go ahead give everyone else their food, then complete the LCHF meal! Make the other cheese round using remaining cheese, in the same order mozzarella first then cheddar.
Once you have both cheese rounds made. Start by placing the dog on the edge of the cheese!
Roll that baby up completely putting the edge line at the bottom.
Do the other dog the same way and you’ll end up with this!
Top with some loose meat, raw onions if you want and some 1 carb ketchup and mustard.
It’s so freaking good. I do like to sprinkle just a little cheddar on top too. Not always though!
These are super delicious and reminded me of when I was a teen going to this restaurant in Detroit, Michigan called Nikko’s it was a Greek Coney Island. YUM!
I didn’t calculate the ingredients here! So do that for yourself. The hot dogs I used were only 2 carbs each. I had two, I didn’t have a lot of meat, and about 2 servings of cheese making that 6 carbs, with seasonings/sauces in meat maybe 7 carbs.