- 2 pounds ground beef round
- 2 teaspoons minced fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 4 slices sharp Cheddar cheese
- 1/2 cup chopped sweet onion (such as Maui)
- 12 regular-sized hot dogs, halved crosswise
- 12 slices bacon, cut in half crosswise
- Preheat oven to 400 degrees F (200 degrees C).
- Mix ground beef, chives, salt, Worcestershire sauce, and ground mustard thoroughly in a bowl; divide in fourths and make 4 thick oval-shaped burgers. Top each burger with a slice of sharp Cheddar cheese and about 2 tablespoons of chopped sweet onion.
- Poke 2 holes in the long ends of each burger with your fingers for the heads and tails. Insert half a hot dog into the head and tail holes, letting the rounded ends of the hot dogs poke out about 1 1/2 inches. Press to secure. Poke 2 more holes on each side of the burger and insert 2 more hot dog halves on each side for legs. Cut 2 small slits, about 3/4 inch long, into the ends of the legs to make toes. Repeat with remaining ground beef, hot dogs, cheese slices, and onion to make 4 turtle burgers topped with cheese and onion. If desired, cut tails to small sharp points for more realism.
- Place 3 halved bacon slices onto a work surface, sides touching. Weave 3 more bacon slices into the first ones, facing 90 degrees to the first slices, to make a woven bacon piece; lay the woven bacon onto a burger, arranging bacon between heads, legs, and tails. Secure with toothpicks. Repeat with remaining bacon to make 3 more woven bacon pieces and cover remaining burgers with bacon.
- Place a baking rack into a large roasting pan; lay the bacon-wrapped turtle burgers onto the rack and cover lightly with foil.
- Bake in the preheated oven until the burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).