Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee

Total Time:
1 hr 30 min
20 min
1 hr
10 min

6 servings

  • Marinated Tomatoes:
  • 2 beefsteak tomatoes, sliced paper-thin
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • Pinch chili flakes
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme, leaves picked
  • Grilled Onions:
  • 1 Vidalia onion, peeled, sliced 1/8-inch thick
  • Olive oil
  • Salt and freshly ground black pepper
  • Hot Dogs:
  • 6 all-natural beef hot dogs
  • 6 potato hot dog buns
  • 4 ounces gorgonzola cheese, cut into small cubes
  • 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
  • Olive oil, for drizzling
  • Sea salt
  • Preheat the grill to medium-high heat.

  • For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.

  • For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve.

  • For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.

  • For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.

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    This recipe is featured in:

    Burgers and Hot Dogs