It’s not hard to jazz up hot dogs. For this recipe, we’re reaching into the Middle Eastern pantry to make familiar franks even more exciting. With Labor Day coming up, there couldn’t be a better time to try this one out!
What You’ll Need
For the Raw Cucumber Relish:
3 Persian cucumbers, finely diced
2 radishes, finely diced
2 scallions, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Juice of ½ lemon
2 tsp ground sumac
¼ tsp kosher salt
Tip: You can use a food processor to chop the vegetables if you like. Simply pulse the ingredients until finely chopped (but not puréed).
For the Tahini Mustard:
¼ cup country-style Dijon mustard
1–2 tbsp tahini
1 tsp honey
For the Harissa Ketchup:
½ cup ketchup
1–2 tbsp harissa
For the Hot Dogs:
1 package Applegate Naturals® Beef Hot Dog or Applegate Organics® The Great Organic Uncured Beef Hot Dog™
6 hot dog buns
What to Do
To make the raw cucumber relish: Place the cucumbers, radishes, scallions, parsley, mint, lemon juice, sumac and salt in a bowl. Stir well to combine.
To make the tahini mustard: Stir together all ingredients in a small bowl. Add a splash or two of water if mixture is too thick.
To make the harissa ketchup: Stir together the ketchup and harissa.
Grill the hot dogs according to package instructions and lightly toast buns on grill. Fill the buns with hot dogs and add the prepared toppings.
This blog post was published in partnership with Applegate.