Serves 3-4
WF Berkshire Hot Dogs, thawed
QTY 8
Hot Dog buns, split
QTY 8
Melted butter for brushing
Carrots, julienned
QTY 2
Daikon Radish, julienned
QTY 1 cup
Sugar
QTY 1/4 cup
Salt
QTY 1 tsp
Rice Vinegar
QTY ½ cup
Water
QTY ½ cup
Mayonnaise
QTY 2 Tbsp
Sriracha
QTY 1 Tbsp
Thai Chilis, thinly sliced
Cucumber, thinly sliced length of bun
Fresh cilantro leaves
Pickled Vegetables: Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and daikon and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
Sriracha Mayo: Mix the mayonnaise and Sriracha in a small bowl and set aside.
Grill or Pan-fry hot dogs, turning often. Cook for 5-8 minutes. Meanwhile, butter both sides of the bread and place in a hot skillet or flat top until slightly toasted.
Place a long slice of cucumber on bun. Place hot dog and squirt sriracha mayo on top of hot dog. Top with pickled vegetables, Thai chilis and Cilantro leaves. Squirt some additional Sriracha Mayo if desired.
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