Hot Dogs with NEW fresh toppings
Ketchup and mustard are no longer the go-to option for dressing hot dogs! These topping recipes are simple ways to level up your hot dog and enhance their versatility and flavour. With a few alternate vegetables and sauces you’ll transform supper expectations. Give them a go, they’ll swiftly become firm favourites.
Mediterranean Hot Dog
Packed with Greek flavours – these hot dogs are great for the summer, or to reminisce on holidays passed! Simply chop fresh ingredients and add herby tzatziki for the simplest of tangy flavour twists.
Ingredients:
- I pack Helen Browning’s Organic Hot Dogs
- 6 Hot dog buns
- 250g tzatziki (easy to make at home if you prefer)
- 1 block of feta cheese, crumbled
- handful of cherry tomatoes, halved
- Half a cucumber, peeled and diced
- handful of olives, roughly chopped
- Half a red onion, diced
- Lemon, to serve
Method:
Cook hot dogs as per packet directions
Heat a heavy-bottomed frying pan over a medium heat. Briefly place each hot dog bun face down on the hot, dry pan to toast. Use tongs to avoid burnt fingers!
To serve, slather each open bun with tzatziki sauce. Add a hot dog to each bun and top with tomatoes, cucumber, feta and olives, red onion .. and a squeeze of lemon to finish off.
Serve.
Bacon Blue Cheese Hot Dog
This recipe is a reinvention of the Cowboy Burger… the Cowboy Dog! A simple way to add a punchy burst of flavour with crisp salty bacon and blue cheese, with added crispy onions rings. Perfect with a beer on the side.
Ingredients:
- 1 pack Helen Browning’s Organic Hot Dogs
- 6 Hot dog buns
- 1 packet frozen onion rings
- 1 pack Helen Browning’s Organic Smoked Streaky Bacon
- 1 onion, thinly sliced
- 3 Tbsp butter
- 250g Blue cheese, crumbled
- 250ml BBQ sauce
Method:
Put onion rings to cook as per packet instructions
Add bacon to a heavy-bottomed pan, turn on flame/heat and allow to warm up slowly to a medium temp so the fat runs and crisps without burning. Remove bacon from pan, drain on paper towel to remove excess oil. Chop into small pieces when cooled slightly.
Add butter to the heavy-based pan. Lower heat, add onion and leave to cook down slowly – stir occasionally until soft, caramelised and fragrant.
Meanwhile, prepare hot dogs as per packet instructions
Place hot dogs in the buns, top with caramelized onions, chopped bacon, blue cheese crumbles, onion rings and drizzle in BBQ sauce.
Serve.
Prosciutto and Pesto Hot Dog
An Italian inspired hot dog, with pesto, artichoke, mozzarella and crispy prosciutto! Ideal for a light lunch with the fresh taste of basil and smooth, creamy mozzarella.
Ingredients:
- 1 pack Helen Browning’s Organic Hot Dogs
- 6x Hot dog buns
- 100g prosciutto
- 250g pesto (fresh from chilled shelf is best – or make your own)
- 250g mayonnaise
- Mozzarella, torn into small pieces
- Half a jar of marinated artichokes, chopped
Method:
Place hot dogs under a medium heat grill and the reduce to low
Fry the prosciutto in a hot pan until crispy, drain on a paper towel and set aside.
Combine the mayonnaise and half of the pesto
In the last minute on the grill, top the hot dogs with pieces of mozzarella and remove from the heat once melted.
Spread the pesto mayonnaise onto the buns, place hot dog and top with crispy prosciutto, artichokes and remaining fresh pesto