Hot Dog Spiders
Ingredients
- 4 Butcherbox sugar free hot dogs4 slicessugar free bacon
- 1/2 pound ground beef 85% lean
- 1/2 teaspoon Redmond Real Salt use code Maria15 for 15% off
SPIDER WEB SAUCE:
- Primal Kitchen Ketchup use code MARIA for 20% off
- Primal Kitchen Dijon mustard
GARNISH:
- Whole Peppercorns for eyes
Instructions
- Preheat the oven to 375 degrees F.
- Slice the hot dogs lengthwise into 8 long strips (for the spider legs).
- Place a piece of bacon onto a piece of parchment paper.
- Take 1/8 pound of beef season lightly with salt. Divide the beef into 2 balls and make 2 inch thin patties.
- Place one patty onto the center of the bacon. Place the ends of 4 hot dog spider legs into the hamburger patty facing one way and place the ends of 4 hot dog spider legs into the hamburger patty facing the other way. Top with the other patty and press to seal using your fingers. Wrap one end of the bacon around the top of the hamburger patty and tuck under the burger patty. Wrap the other end of the bacon around the patty and tuck under the patty to avoid the bacon curling up.
- Repeat with remaining hot dogs, bacon and hamburger. So you have 4 hot dog spiders.
- Slide the parchment onto a baking sheet with edges (there will be grease). Place into the oven for 12-15 minutes or until bacon is cooked to your liking.
- Meanwhile make the Spider Web Sauce. Place the ketchup into a small dish. Make a bullseye in the ketchup with the yellow mustard. Use a toothpick and make 7 lines starting from the center of the bullseye and move the toothpick to the outer edge of the bullseye to make a Spider Web.
- Make eyeballs for the spiders by placing 2 dots of mustard onto the bacon where they eyes would be. Place a peppercorn into the center of each dot of mustard.
- Serve the warm hot dog spiders with the spider web dipping sauce.
- Best served fresh.
Nutrition
Calories: 253 | Fat: 16.6g | Protein: 24.5g | Carbohydrates: 1g | Fiber: 0g | P:E Ratio: 1.4