Recipe courtesy of Kris Jenkins
Option Dog
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1161
- Total Fat
- 73
- Saturated Fat
- 32
- Carbohydrates
- 77
- Dietary Fiber
- 3
- Sugar
- 41
- Protein
- 48
- Cholesterol
- 398
- Sodium
- 1606
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
8 ounces ground skirt steak
4 jumbo hot dogs
3 tablespoons butter
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped cilantro
1 tablespoon freshly chopped sage
4 oversized hot dog buns, toasted
4 jumbo eggs, separated
1 jar peach preserves
Ground chipotle chile pepper, for sprinkling
8 strips center-cut thick-sliced bacon, cooked crisp
2 ounces freshly shredded mild Cheddar
2 ounces freshly shredded gruyere
2 ounces freshly shredded pepper jack
Directions
- Heat a grill pan to medium-high heat.
- Add the ground beef to a large nonstick medium pan. Cook until brown and crumbly, about 8 minutes.
- Grill the hot dogs on all sides. Once cooked, remove from the grill and butterfly down the center.
- While the beef and hot dogs are cooking, add the butter, basil, cilantro and sage to a hot skillet. Toast the buns on the grill pan with the hot dogs. Spread the melted herb butter on the buns before serving.
- Fry the egg whites, one egg at a time, in a separate nonstick skillet. Transfer the egg whites to a plate once cooked and reserve.
- To serve, spread some peach preserves on the toasted and buttered bun. Sprinkle to taste with the chipotle pepper. Add 1 egg white to the bottom of each bun and add some of the ground beef down the center. Top with the butterflied hot dog, a slice of bacon and a sprinkling of Cheddar, gruyere and pepper jack.