Thank you Frogbeastegg, it actually does taste really good. Another thing you may want to try (which I also eat a LOT) is scrambled eggs and tuna. It is pretty similar, just whip the eggs up, toss in a can of 'tuna in water' with the water drained, mix it up, toss it in the pan and mix. Like the scrambled eggs and hotdog though, it is best with a little salt and a whole heck of a lot of pepper. :P
Anyway, I promised you a man recipe a little more substantial, so here today's is:

Vukburgers: - By Vuk

The most important part of any burger is not the meat, but the bun. :P If you select the wrong bun, you are doomed. You do not want one of the white doughy McDonalds bun, but instead you want something bready. It does not have to be heavy at all, but it has to have something to it, and be really soft. I do not know what is behind it, but what I have noticed is that the types of buns that I do NOT like will get hard when left unwrapped for 10 minutes. The really good ones though will not. I wish I paid more attention to names, but I did not, so I cannot reccomend a name, so that is the best I can do. :P
Anyway, to make a Vukburger, this is what you need:
Beef
Salt
Pepper
Buns
Lettuce
Tomato
Onion
Pickles
Ketchup
Mustard
Miracle Whip Salad Dressing
Butter
Cheddar Cheese

There are two parts to a Vukburger, and they have to be done at about the same time. :P They are the burger part and the toppings part.
The burger part is simple, just put the ground beef into a bowl, add just a touch of water, a tiny bit of salt, and a lot of pepper. Then roll need it so that you do not squeeze and compress the meat. Once you have done that, form it into burgers about 1/4 inch or so thick and 3 1/2 -4 inches wide. (again being careful not to compress the meat)
The burgers can then be cooked on a grill or in a skillet. If it is in a skillet, warm it up, put some butter in, and then put the burgers in. If it is on a grill, coat the grill with olive oil and put the burgers on. When they start to dry out, you can dab a little melted butter on to keep em moist. You should also lightly salt both sides (it is better than putting more salt into the meat when you mix it) and put a thin slice of cheddar on the second side 2 minutes before it is ready.

Now for the toppings (probably not the right word to be using), you need to put a sauce pan on a low heat and melt a stick or so of butter in it. Once the butter has melted, put the quarterturns of onions into it and stir it on a low heat. When the burgers are almost ready, put the onions into a bowl, but keep the butter. Mix mustard, ketchup, and Miracle Whip into the butter and stir it.
When everything is done, put the burger on the bun, pour some of the mixture onto it, put two slices of tomato, some pickles, lettuce, and some onions on it.

It IS a little high in calories, but it is all worth it. :P The onions lose their sting when you cook em like that, but their flavor is captured in the mix that you then put on the burger. I have had all kinds of burgers in my life, but never had one that I liked more. :P It is recipe I made myself, but I am sure that other people must have done it or things like it before.
Also, use really lean beef (the only time that you will ever hear me saying that), it holds together better and you get plenty of juicy fat from the butter.