INGREDIENTS:
- 4 FARMER JOHN® BEEF FRANKS
- Pickled carrots
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- Salt to taste
- 2 medium carrots, coarsely shredded
- 4 hot dog buns, cut
- ½ cup butter, melted
- Sriracha mayonnaise
- 1 cup jalapenos
- 1 cucumber, sliced into long strips
- ½ cup cilantro
DIRECTIONS:
- Mix together rice vinegar, sugar, and salt in a bowl.
- Add carrots and toss until combined.
- Let stand at room temperature for 30 minutes, stirring occasionally.
- Prepare a medium-hot grill.
- Grill the hot dogs over medium-high heat and keep turning them often, until lightly charred.
- Move the hot dogs to indirect heat to keep warm.
- Brush the buns with butter, both insides and outsides. Grill them until lightly toasted.
- Serve the hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeno, cucumbers, and cilantro.
Recipe Inspiration: Tamingofthespoon.com
INGREDIENTS:
- 4 FARMER JOHN® BEEF FRANKS
- Pickled carrots
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- Salt to taste
- 2 medium carrots, coarsely shredded
- 4 hot dog buns, cut
- ½ cup butter, melted
- Sriracha mayonnaise
- 1 cup jalapenos
- 1 cucumber, sliced into long strips
- ½ cup cilantro
DIRECTIONS:
- Mix together rice vinegar, sugar, and salt in a bowl.
- Add carrots and toss until combined.
- Let stand at room temperature for 30 minutes, stirring occasionally.
- Prepare a medium-hot grill.
- Grill the hot dogs over medium-high heat and keep turning them often, until lightly charred.
- Move the hot dogs to indirect heat to keep warm.
- Brush the buns with butter, both insides and outsides. Grill them until lightly toasted.
- Serve the hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeno, cucumbers, and cilantro.
Recipe Inspiration: Tamingofthespoon.com
Banh Mi Hot Dogs
INGREDIENTS:
- 4 FARMER JOHN® BEEF FRANKS
- Pickled carrots
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- Salt to taste
- 2 medium carrots, coarsely shredded
- 4 hot dog buns, cut
- ½ cup butter, melted
- Sriracha mayonnaise
- 1 cup jalapenos
- 1 cucumber, sliced into long strips
- ½ cup cilantro
DIRECTIONS:
- Mix together rice vinegar, sugar, and salt in a bowl.
- Add carrots and toss until combined.
- Let stand at room temperature for 30 minutes, stirring occasionally.
- Prepare a medium-hot grill.
- Grill the hot dogs over medium-high heat and keep turning them often, until lightly charred.
- Move the hot dogs to indirect heat to keep warm.
- Brush the buns with butter, both insides and outsides. Grill them until lightly toasted.
- Serve the hot dog on a bun with desired amounts of pickled carrots, sriracha mayonnaise, jalapeno, cucumbers, and cilantro.
Recipe Inspiration: Tamingofthespoon.com
