Hot Dogs In Toast Food

SPLIT HOT DOGS WITH BUTTER-TOASTED BUNS AND HOMEMADE TOPPINGS

Steps:

• 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.

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

HOT DOGS IN TOAST

Steps:

• Boil hot dog (if frozen, must be defrosted in microwave first) for 5 minutes.
• Toast bread while hot dog is boiling.
• Put bread slice on a plate and place slice of American cheese on it.
• Once hot dog is ready, place hot dog on top of cheese on bread, and fold the bread around the hot dog.
• Put ketchup (or mustard) on top of hot dog.
• Enjoy!

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS

Steps:

• First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
• Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
• Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.