Mini hot dogs

Ingredients

• 300 gminced beef
• 8hot dog buns
• 1onion, finely chopped
• 1green pepper, finely chopped
• 60 g (4 tbsp)butter
• 1 sachet (11 g)Masako® beef-flavour seasoning
• 1tomato, cut into long slices
• 4 leaveslettuce
• 20 gcheese
• to tasteketchup

Instructions

1. 1

   Prepare the ingredients

   Finely chop the onion and green pepper, cut the tomato into long slices, then split the buns in half and spread them with butter. Set aside.

2. 2

   Cook the beef

   Heat the butter and sauté the onion until fragrant. Add the minced beef, green pepper and beef-flavour seasoning, then stir until evenly combined and cooked through.

3. 3

   Arrange the salad

   Place the tomato slices and lettuce on the buns.

4. 4

   Finish and serve

   Top with the cooked beef mixture, a sprinkling of cheese and ketchup. Serve.

What are mini hot dogs?

Hot dogs are commonly made with a sausage in a bun; this version takes the same handheld format in a different direction, using seasoned minced beef instead. It is a quick, casual preparation with Indonesian beef-flavour seasoning in the filling.

The warm, savoury beef is balanced by crisp lettuce and tomato, while cheese and ketchup finish each bun. The contrast between the hot filling and fresh toppings helps keep the small sandwiches lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 32g protein, 52g carbs, 27g fat.

The buns provide most of the carbohydrates, while butter contributes much of the fat and the minced beef supplies most of the protein. Serve with extra salad or vegetables alongside to add freshness and balance the plate.

Building the beef filling

Onion first: sauté it in the butter until fragrant before adding the beef. This gives the filling a savoury base.

Seasoning: stir the seasoning through the beef and pepper so it is distributed throughout the mixture. Cook until the beef is no longer pink and is cooked through.

Preparing the buns

Butter the buns after splitting them, as directed, and keep them ready while you cook the filling. The recipe does not include a separate step for toasting them, so they can be served soft.

Getting the texture right

Beef: break up any large clumps as it cooks so the filling is easy to spoon into the buns. Stop cooking once it is done rather than leaving it over the heat, which can dry it out.

Toppings: keep the tomato in long slices and add the lettuce just before serving. This leaves the fresh ingredients distinct from the warm filling.

Keeping the method quick

The preparation and cooking are designed to fit into a 15-minute total time. Chop the vegetables and butter the buns before heating the pan, as in the recipe, so they are ready when the beef is done.

Serving the mini hot dogs

Serve the buns as soon as they are assembled, while the filling is warm and the lettuce is crisp. A simple side salad or extra sliced vegetables can round out the meal without competing with the seasoned beef.

Recipe notes & tips

• Chop the onion and green pepper finely so they mix evenly into the beef.
• Have the buns and toppings ready before you start cooking the filling.
• Stir the seasoning through the beef thoroughly for an even flavour.
• Cook the beef until it is no longer pink and cooked through.
• Add the lettuce and tomato just before serving to keep them fresh.

Variations

• Add mustard: serve it alongside or drizzle a little over the filling.
• Use grated cheese: scatter it over the hot beef so it softens slightly.
• Add chilli sauce: use it in place of some of the ketchup for extra heat.
• Swap the pepper: use finely chopped red pepper for a sweeter note.
• Make smaller portions: cut the buns into shorter pieces for sharing.

Common mistakes to avoid

• Large beef clumps: break them up as the meat cooks so the filling is easier to portion.
• Undercooked beef: keep cooking until it is cooked through before assembling the buns.
• Uneven seasoning: stir the beef mixture thoroughly so the seasoning is not concentrated in one spot.
• Soggy lettuce: add the lettuce at assembly rather than leaving it under the hot filling.
• Overfilled buns: spoon in a manageable amount of beef so the toppings stay in place.

How to store

Store leftover cooked beef separately from the buns and fresh toppings in covered containers in the fridge, and use within 3 days. Reheat the beef until piping hot, then assemble with fresh lettuce and tomato; assembled buns are best eaten straight away.

Frequently asked questions