Mix the beef mince with the sea salt, black pepper and garlic powder. Divide the mixture into even sausage shaped patties and wrap them up in the cheese slices, making sure they are slightly longer than the slices. Skewer them on thick wooden skewers then take them away and chill them in the fridge for around an hour.
Meanwhile, whisk together the dry ingredients for the batter then add the wet ones, whisking to make a fairly thick paste. Put this in a wide, high sides jug or jar.
Heat the oil to 175°C/360°F and dip each cheese wrapped burger sausage in the batter, shaking off the excess, then hold in the oil for around 4-5 minutes until internal temp reaches 75°C/170°F. If the corndogs are getting too dark in the oil, transfer to the oven until cooked through.