Name: Bangers and Mash Burger
Ingredients: Cut cross hatch marks across the hot dogs to prevent them from bursting when cooked over high heat; Season the burgers with salt and pepper; Place the hot dogs on the grate and the burgers on the plancha; Grill for 2- 3 minutes per side; During the last minute place (the bun on the grate to toast it.); To assemble-; First put down the patty (followed by a scoop of potato, a banger sliced in half on the bias, and top with the baked beans. Serve with Guinness ketchup)

Bangers and Mash Burger

EGG set up- Set the EGG up for indirect cooking, using the ConvEGGtor, and stabilize at 500 degrees direct with a half-moon plancha and a cast iron grate

Ingredients

Cut cross hatch marks across the hot dogs to prevent them from bursting when cooked over high heat
Season the burgers with salt and pepper
Place the hot dogs on the grate and the burgers on the plancha
Grill for 2- 3 minutes per side
During the last minute place the bun on the grate to toast it.
To assemble-
First put down the patty followed by a scoop of potato, a banger sliced in half on the bias, and top with the baked beans. Serve with Guinness ketchup

Instructions

Cut cross hatch marks across the hot dogs to prevent them from bursting when cooked over high heat
Season the burgers with salt and pepper
Place the hot dogs on the grate and the burgers on the plancha
Grill for 2- 3 minutes per side
During the last minute place, the bun on the grate to toast it.
To assemble-
First put down the patty, followed by a scoop of potato, a banger sliced in half on the bias, and top with the baked beans. Serve with Guinness ketchup