Kicked-up hot dogs

Four variations for turning an ordinary hot dog into a tasty delight.

By , Three Many Cooks

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    To dress up your hot dog, try adding pineapple, or sauerkraut, or salsa.
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When Sharon and her fiancé found themselves with a freezer full of hot dogs and buns at the end of last year’s cookout season, she observed, “when push comes to shove, everyone wants hamburgers.” In this USA Weekend challenge, I decided to see if I couldn’t improve the hot dogs’ odds at this year’s cookouts.

Try out the Hawaiian Hot Dog or the Reuben, BLT, or Guac and Salsa Hot Dogs at your Memorial Day festivities and see if these can go head-to-head with the best burgers.

 Enjoy the long weekend!

To see a related video, click here.

Hawaiian Dogs
 Serves 6

1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
6 hero rolls
1 can (16 ounces) baked beans, drained
1/4 cup thick barbecue sauce (your choice)
6 tablespoons Dijon or ballpark mustard
1-1/2 cups finely diced fresh pineapple
1/2 red onion, finely diced

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hot dogs and cook, turning occasionally, until golden brown, about 10 minutes.

Bring beans and barbecue sauce to a simmer over medium-low heat. Cover and keep warm. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes.

Spread mustard over each side of all the buns. Fill each with baked beans and a hot dog. Top with pineapple and onions. Serve.

Reuben Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
1/2 cup light or regular mayonnaise
3 tablespoons cocktail sauce
1 pound refrigerated sauerkraut, drained
6 hero rolls
6 thin slices (about 4 1/2 ounces) Swiss cheese

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat. Add hotdogs and cook turning occasionally until golden brown, about 10 minutes.

Meanwhile, mix mayonnaise and cocktail sauce; microwave sauerkraut until hot.

Pull some of the crumb from both sides of each roll. Spread each with a portion of the mayonnaise mixture; lay a half slice of cheese on each side. Broil until cheese melts and roll is toasty, about 3 minutes. Spoon sauerkraut on both sides of each bun, fill with a hotdog and serve.

BLT Dogs
Serves 6

8 ounces sliced bacon, cut into small dice
6 beef hotdogs from a 12-ounce package
1/2 cup light or regular mayonnaise
1 tablespoons coarse-grain or Dijon mustard
1/4 red onion, finely grated
6 hero rolls
3 cups finely chopped hearts of Romaine (1 to 1 1/2 hearts depending on size)
3 Roma tomatoes, finely diced

Adjust oven rack to middle position and turn broiler on high. Fry bacon in a medium skillet over medium-high heat until crisp, 5 to 7 minutes; drain all but 1/2 teaspoons fat from the pan and return to medium-low heat. Add hot dogs; cook turning occasionally until golden brown, about 10 minutes.

Meanwhile mix mayonnaise, mustard, and onion in a medium bowl. Transfer 1 tablespoon of the mayonnaise to another medium bowl. Pull some of the crumb from both sides of each roll; broil until toasty brown, 3 to 4 minutes.

When ready to serve hot dogs, add lettuce to the larger quantity of mayonnaise and tomato to the smaller amount; toss to coat. Spoon lettuce on both sides of each bun, fill with a hot dog, top with tomato and then bacon. Serve.

Guac and Salsa Dogs
Serves 6

1/2 teaspoon vegetable oil
6 beef hot dogs from a 12-ounce package
6 hero rolls
1/2 cup light or regular sour cream
1/4 prepared salsa
2 avocados, halved, pitted, and flesh scooped from skin
2 to 3 teaspoons lime juice
Salt
1/2 red onion, finely diced
Cilantro leaves, (optional)

Adjust oven rack to middle position and turn broiler on high. Heat oil in a medium skillet over medium-low heat; Add hot dogs and cook turning occasionally until golden brown, about 10 minutes.

Meanwhile mix sour cream and salsa in a small bowl. Coarsely mash avocados with lime juice and salt to taste. Pull some of the crumb from both sides of each roll. Broil until toasty brown, 3 to 4 minutes. Spread sour cream mixture over each bun, fill with a hot dog, top with guacamole, red onion, and cilantro. Serve.

Pam Anderson blogs with her two daughters at Three Many Cooks.

Related post: Hot dog days of summer

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