Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings Recipe

Name: Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Dijon mustard; 1/4 cup honey; 2 teaspoons rice wine vinegar; 1 cup Mexican crema; 1 teaspoon Sriracha; 1 avocado, diced; 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; 8 hot dogs; 1 stick unsalted butter, melted; 8 hot dog buns

Servings: persons

1/2 cup Dijon mustard
1/4 cup honey
2 teaspoons rice wine vinegar
1 cup Mexican crema
1 teaspoon Sriracha
1 avocado, diced
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
8 hot dogs
1 stick unsalted butter, melted
8 hot dog buns

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.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup Dijon mustard, 1/4 cup honey, 2 teaspoons rice wine vinegar, 1 cup Mexican crema, and more.

Yes, Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings

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