This summer we've done our share of grilling and experimentation with hot dog toppings (remember these bruschetta topped dogs?). And now that we're moving along into football season, I know we will have plenty chances to serve up a hungry crowd. Since I'm always looking for creative ways to spice up a meal, I decided to top these Hebrew National hot dogs with a Vietnamese style topping.
I love so many things about this topping. It's fresh and crisp (think cucumber, carrots, lime, and cilantro), and it has some heat (I made a Sriracha ketchup to top it all off.
Are you ready for football season? For me, it's more about the food than the game (but I'm sure you could have guessed that!). Check out more ideas for football season on my Pinterest board here. And be sure to check out this great video from Mint Loves Blog (you can watch it here).
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With grilling season upon us, everyone is craving an all-American hot dog. What makes a kosher hot dog different? It's all about what makes the cut (and
what doesn't). Hebrew National is choosy about what goes into their franks – only 100% pure kosher beef so you know what you’re getting and they taste great. No artificial flavors, colors, fillers or byproducts.
Vietnamese Hot Dogs with Sriracha Ketchup
Hebrew National Hot Dogs
Whole Wheat Hot Dog Buns
Cucumber, thinly sliced
Shredded Carrots
Cilantro
Lime wedges
Hunt's Ketchup
Sriracha Sauce
To make:
Grill hot dogs and lightly toast buns. Place hot dogs in buns and top with: thin slice of cucumber (I use my peeler for this), shredded carrots, cilantro, and a squeeze of lime. Then combine ketchup and sriracha until desired spiciness. Top hot dog with this sauce. Enjoy!
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Disclosure: Compensation was provided by Hebrew National via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.
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