Option Dog
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
230 g
Skirt Steak (ground)3 tbsps
Butter1 tbsp
Basil (freshly chopped)1 tbsp
Cilantro (freshly chopped)1 tbsp
Sage (freshly chopped)Directions:
1
Watch how to make this recipe
2
Heat a grill pan to medium-high heat
3
Add the ground beef to a large nonstick medium pan
4
Cook until brown and crumbly, about 8 minutes
5
Grill the hot dogs on all sides
6
Once cooked, remove from the grill and butterfly down the center
7
While the beef and hot dogs are cooking, add the butter, basil, cilantro and sage to a hot skillet
8
Toast the buns on the grill pan with the hot dogs
9
Spread the melted herb butter on the buns before serving
10
Fry the egg whites, one egg at a time, in a separate nonstick skillet
11
Transfer the egg whites to a plate once cooked and reserve
12
To serve, spread some peach preserves on the toasted and buttered bun
13
Sprinkle to taste with the chipotle pepper
14
Add 1 egg white to the bottom of each bun and add some of the ground beef down the center
15
Top with the butterflied hot dog, a slice of bacon and a sprinkling of Cheddar, gruyere and pepper jack