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12 ways to serve up hot dogs and hamburgers

Summer isn't really summer without a hot dog or burger on the grill. Here are 12 recipes (including vegetarian options) to kick off the season, including fresh takes on traditional favorites.

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1. Hawaiian, Reuben, BLT, and Guac and Salsa hot dogs

By Pam Anderson, Three Many Cooks

Hawaiian Dogs
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

1. 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.

2. 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.

3. 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
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

1. 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.

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

3. 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
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

1. 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.

2. 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.

3. 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
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)

1. 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.

2. 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.

Read the full post on Stir It Up!

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