Sriracha Guacamole Veggie Hot Dogs Recipes

PINK'S GUACAMOLE DOG

Steps:

• Place hot dog on a warm, soft hot dog bun, and top with guacamole.

VEGGIE DOGS WITH MUSHROOMS AND GIARDINIERA MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a medium skillet over medium-high heat. When the oil is hot, add the mushrooms. Let the mushrooms sit in the pan, without stirring, until they release liquid and begin to brown around the edges, 3 to 4 minutes. Cook, stirring, until the mushrooms brown all over, 4 to 5 minutes longer. Stir in the garlic and rosemary and season with salt and pepper. Cook for 30 seconds, or until the garlic and rosemary become fragrant.
• Remove the pan from the heat and let the mushrooms sit in the pan 1 to 2 minutes more (this will continue to cook the garlic without browning the rosemary). Transfer the mushrooms to a serving bowl.
• Meanwhile, combine the mayonnaise, giardiniera and giardiniera liquid in a blender and blend on high until smooth. Taste and season with salt, if needed. Transfer to a serving bowl or spoon the mixture into a squeeze bottle for a fun presentation.
• Place the veggie dogs on a baking sheet and bake until heated through and beginning to brown on the bottoms, about 10 minutes, flipping once about halfway through the cooking time.
• Open the buns and place 1 slice of provolone in each bun, making sure the cheese lies flat (not folded). Place on the baking sheet with the dogs for the last 2 minutes of cooking to melt the cheese.
• To serve, place a veggie dog in a bun with melted cheese and top with mushrooms and giardiniera mayo.

GUACAMOLE HOT DOGS

Steps:

• For the Guacamole: Cut each avocado in half, working around the pit. Twist apart and remove the pit with a knife. Peel off the skin and discard. Toss peeled avocado in a bowl. Add the lime juice to prevent from browning; mash the avocados. Add the onion, jalapeno pepper, tomato, cilantro, salt and pepper.
• Place hot dogs on a preheated grill, about 4 inches from a medium flame. Cook for about 6 to 10 minutes or until cooked through.
• When hot dogs are about one minute away from being done, open buns and place on the grill to warm them.
• Place cooked hot dogs in buns and top with guacamole and top with chopped red onions.

TROPICAL VEGAN HOT DOGS

Steps:

• Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium-high heat. To prepare the salsa, cook the pineapple, onion halves and the chilli for 5-10 mins, turning, until charred. Remove everything to a board and leave to cool, then chop the pineapple and veg (you can roughly or finely chop, depending on your preference). Tip into a bowl, season with salt, then stir in the lime juice and coriander. Set aside.
• Grill or griddle the frankfurters for 10-15 mins, turning until there are char marks on all sides and they begin to blister and sizzle. If you have space on the grill or in the griddle pan, toast the cut side of the buns at the same time. If not, do this after the frankfurters are cooked, but watch the buns carefully as they will be toasted in less than a minute.
• Serve the pineapple salsa in a bowl alongside the frankfurters, buns and sriracha and let everyone build their own dogs. Alternatively, stuff the buns with the frankfurters, spoon over the salsa and drizzle with the sriracha.

SRIRACHA GUACAMOLE VEGGIE HOT DOGS

Steps:

• Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
• To assemble the hot dogs, add hot dogs into each hot dog bun, top with guacamole and garnish with tomato.
• Serve immediately.
• Sriracha guacamole:.
• In a small bowl, gently mash avocados using a potato masher. Add mango, red onion, cilantro, Sriracha, lime juice, salt and pepper, to taste, and gently toss to combine.
• Serve immediately.