Gourmet burgers have had their moment in the spotlight. It’s now time for the humble hotdog to transform into the gourmet hotdog. A few nifty side additions like sticky, sweet and spicy onions or a basil crème fraîche dressing make hotdogs the new ‘it’ food on the go. It’s easy to see why New Yorkers have a soft spot for this classic city street food.
Gourmet hotdog
Ingredients
Sticky onions
- 30ml (2 tbsp) olive oil
- 3 red onions, thinly sliced
- 30ml (2 tbsp) soft brown sugar
- 15ml (1 tbsp) honey
- 5ml (1 tsp) dried chilli flakes
- salt and freshly ground black pepper, to taste
Basil crème fraiche dressing
- 125g (½ tub) crème fraîche
- 15ml (1 tbsp) olive oil
- a squeeze of lemon juice
- 100g fresh basil leaves
- salt and freshly ground black pepper, to taste
- 4 frankfurters
- 4 crispy hotdog rolls
Instructions
Heat the oil in a large non-stick frying pan over high heat.
Add the onions, sugar, honey, dried chilli flakes and seasoning. Lower the heat and slowly cook the onions until they are soft and sticky, about 20 minutes. Remove from the heat and set aside.
For the basil crème fraîche dressing, put the crème fraîche, olive oil, lemon juice, basil leaves and seasoning in a blender and blitz until the basil has been incorporated. Adjust the seasoning and set aside.
Heat a griddle pan over high heat and grill the frankfurters for 5 minutes.
To serve, place a frankfurter in a crispy heated roll, add a spoonful of sweet and spicy onions and a good dollop of basil crème fraîche dressing.
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ALSO SEE: The Nacho Libre Hot Dog
