Split Hot Dogs With Butter-Toasted Buns And Homemade Toppings
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
46
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Dijon Mustard1 cup
Honey2 tsps
Rice Wine Vinegar1 cup
Crema (mexican)1 tsp
Sriracha1 cup
Shredded Carrots1 tbsp
Parsley (chopped fresh)2 tsps
Dill (chopped fresh)1 cup
Mayonnaise1 cup
Buttermilk1.5 tsps
Lemon Juice (fresh)1 tsp
Onion Powder8
Hot DogsDirections:
1
For the honey mustard: Whisk together the mustard, honey and vinegar in a medium mixing bowl
2
For the relish: In a medium bowl, whisk together the crema and Sriracha
3
Gently stir in the avocado with a rubber spatula
4
For the slaw: Place the carrots, parsley, dill and cabbage in a large mixing bowl
5
In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, mustard and onion powder
6
Season with salt and pepper, and then add the dressing to the cabbage mixture
7
Toss to coat
8
For the hot dogs: Preheat a grill over medium heat
9
Halve the hot dogs lengthwise, making sure to not slice all the way through
10
Place the hot dogs cut-side down and grill until browned and slightly charred, about 4 minutes per side
11
Brush the melted butter on the inside of the buns
12
Grill the buns buttered-side down until lightly browned, 2 to 3 minutes
13
Place the hot dogs in the toasted buns and serve with the honey mustard, relish and slaw