A twist on the popular corn dog recipe where cooked hamburger in the shape of hotdogs are used instead, and are likewise dipped into a sweet corn batter and either pan fried, air-fried or baked.
Add olive oil to medium to large skillet.
In a bowl, season ground beef with salt and pepper and any other spices and seasonings of your choice.
Roll up ground beef into mini hot dog sizes, about 3-4 inches.
Add beef dogs to the oil and brown on all sides till mostly done. Drain on paper towels, then insert skewers that have been soaked in water and completely dried into each beef dog.
Meanwhile, make the batter.
In a bowl, combine flour, baking powder, salt with the maple syrup.
Next, add and mix in the cooled melted butter, eggs, followed by the extract (if using) and the milk a little at a time, stirring continuously until the batter is somewhat smooth.
Pour the batter into a large mason jar for dipping the cooked beef dog. Refrigerate for 30 minutes to insure batter will adhere to the burger.
Refrigerate or freeze the beef dogs for 30 minutes to 1 hour to allow the batter to set.
Air fry, pan fry or bake until the outside is browned and done, approximately 10 minutes. However, cooking or baking times may vary depending on which cooking technique is used as well as your oven.
Whenever possible, use organic ingredients.