Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sweet Honey Mustard:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 teaspoons rice wine vinegar
  • Avocado Relish:
  • 1 cup Mexican crema
  • 1 teaspoon Sriracha
  • 1 avocado, diced
  • Buttermilk Ranch Slaw:
  • 1/2 cup shredded carrots
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh dill
  • 1/4 head green cabbage, thinly sliced
  • 1/3 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • Hot Dogs:
  • 8 hot dogs
  • 1 stick unsalted butter, melted
  • 8 hot dog buns
Directions
  • For the honey mustard: Whisk together the mustard, honey and vinegar in a medium mixing bowl.

  • For the relish: In a medium bowl, whisk together the crema and Sriracha. Gently stir in the avocado with a rubber spatula.

  • For the slaw: Place the carrots, parsley, dill and cabbage in a large mixing bowl. In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, mustard and onion powder. Season with salt and pepper, and then add the dressing to the cabbage mixture. Toss to coat.

  • For the hot dogs: Preheat a grill over medium heat.

  • Halve the hot dogs lengthwise, making sure to not slice all the way through. Place the hot dogs cut-side down and grill until browned and slightly charred, about 4 minutes per side.

  • Brush the melted butter on the inside of the buns. Grill the buns buttered-side down until lightly browned, 2 to 3 minutes.

  • Place the hot dogs in the toasted buns and serve with the honey mustard, relish and slaw.


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