Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1152
- Total Fat
- 86
- Saturated Fat
- 35
- Carbohydrates
- 76
- Dietary Fiber
- 9
- Sugar
- 29
- Protein
- 24
- Cholesterol
- 144
- Sodium
- 1743
- Total: 30 min
- Active: 30 min
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.