Elevated Hot Dogs

Nothing says “summertime” quite like a hotdog. There are few meals as distinctly American and delicious as a classic hotdog on a white bun with a drizzle of mustard and ketchup.

While we love a classic hotdog, every once in a while, we like to switch it up with toppings inspired by some of our other favorite foods. These are three of our favorite elevated hotdogs to take your summertime dining to the next level!

• One avocado 
•  Two tablespoons of cilantro, minced
• One teaspoon of garlic powder
• Hot sauce of choice
• One red onion
• ¼ of a cup sour cream
• One tomato
• One lime
• One jalapeño
• One red pepper
• Crumbly queso fresco cheese
• Salt and pepper to taste
• Four hotdogs and buns

Small dice the red onion, tomato, and red pepper. Mince the cilantro and jalapeno. Thinly slice the avocado.

In a bowl, combine the sour cream, cilantro, freshly squeezed lime juice and a little zest, garlic powder, hot sauce, and salt and pepper to taste. Stir until well combined and saucy! (You can also shake the sauce in a mason jar to combine.)

Toast the buns over the fire or in a pan on the camp stove.

Spread the sour cream sauce on both sides of the bun and add your hotdog. Top the hotdog with the chopped red onion, tomato, red pepper, jalapeño, avocado and queso fresco.

• One cup of rice vinegar (white wine vinegar or apple cider vinegar works too)
• Two tablespoon of granulated sugar
• Two teaspoons of salt
• One cup of shredded carrots
• One cucumber, julienned
• One small bunch of cilantro
• One jalapeño thinly sliced Hoisin sauce *Sriracha mayo Four beef franks and brioche buns

*You can purchase sriracha mayo or make it by combining three tablespoons of your favorite mayo with two tablespoons of sriracha.

Whisk the rice vinegar, sugar, and salt in a bowl until combined. If the sugar isn’t dissolving well, you can heat the vinegar, sugar, and salt in a skillet over the fire or camp stove. Just be sure to cool the mixture to room temp before adding the veggies.

Add the shredded carrots and sliced cucumber to the vinegar and sugar. Marinade for ten minutes to quickly pickle the veggies.

Generously drizzle the sriracha mayo on each side of the brioche bun. Add the cilantro and jalapeños to the bun along with the beef frank. Top your hotdog with hoisin sauce and the pickled veggies.

The Americana

• One green bell pepper
• One white onion
• Mustard
• Mayo
• Ketchup
• Zesty relish or dill pickle spears
• American cheese or shredded mild cheddar
• Four classic hotdogs and buns
• Potato chips (We like Lays, but any potato chip will work!)

Dice the bell pepper and onion. Then crush the potato chips. You can crumble the chips with your hands or in a ziplock bag.

Prep your classic bun with mayo. Then top your hotdog with American cheese and roast it over the fire or in a skillet on your camp stove. Once the hotdog is charred and the cheese melts, toss the hotdog in the bun alongside a dill pickle spear. Top your hotdog with ketchup, mustard, green pepper, onion, and crushed potato chips.