We’ve been grilling a lot lately. There’s something about summer and grilling that just feels right. We grilled hamburgers and hot dogs recently with some friends in our backyard, and I went a little nuts on the hot dog toppings. I wanted there to be an array of choices.
Here in Tucson, with our proximity to Sonora, Mexico, the Sonoran dog is king. There are pop-up Sonoran-style hot dog stands scattered throughout town, and Mark can’t seem to get enough of them. That’s why I had to have one of my toppings be Sonoran-style. What makes it unique is how the hot dog is prepared. It’s wrapped in bacon. Yup, bacon goodness wrapped entirely around your hot dog. Then it’s topped off with pinto beans, drizzled with mayo, mustard, chopped onions and jalapeño. It’s something else.For the other two toppings, one was a fajita-style hot dog, with grilled onions and bell peppers. And the third, one of my favorite toppings ever ever ever, caramelized onions and mushrooms. If you’re feeling frisky and in the mood for hot dogs, I hope this gives you some ideas on how to top your dogs off right!
Sonoran-Style Hot Dog
- Hot dogs (I used Hebrew National)
- Cooked pinto beans
- 1-2 fresh jalapeños, minced
- 1 white onion, chopped finely
- 1 tomato, chopped
Wrap a slice of bacon around each hot dog and cook in a skillet until bacon is nicely browned. Stuff hot dog into a fresh bun and top with mayo, mustard, pinto beans, tomatoes, onions and jalapeños. Fajita-Style Hot Dog
- 2-3 green bell peppers, thinly sliced (red and orange peppers are nice, too)
- 2 medium yellow onions
- Salt and pepper to taste
- Olive oil
Heat up a glug of olive oil in a large skillet over a medium-high heat. Add sliced onions and bell peppers and give it a nice stir. Add a dash of ground pepper and salt. Cook until onions are translucent. Put on top of grilled hot dogs. Caramelized Onion and Mushroom Hot Dog
- 2 medium yellow onions, thinly sliced
- 2 cups of white mushrooms, rinsed well and roughly chopped
- Olive oil
Heat up a nice glug of olive oil in a large skillet and add sliced onions. Cook over a medium-high heat, covered, for 10 minutes, stirring it once in a while. You want the onions to be a deep brown, and caramelized. Add mushrooms and a couple of pinches of salt and cook for another 10 minutes.
Top grilled hot dogs off with a heaping spoonful. Be sure to enter the Snap & Share Contest! Photo contest participants will be entered to win a weekly grocery store gift card prize for all their summer BBQ needs. There’s also a grand prize ball game trip to New York City for two!
1). Visit the Hebrew National Facebook page- http://on.fb.me/L02yEA.
2). Click on ‘Snap & Share’ and LIKE the page to enter the contest.
3). Start the hunt for Hebrew National!
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National all-beef franks contain no artificial flavors, no artificial colors, no by-products, and no fillers. That’s our guarantee. They are made with premium cuts of 100% pure kosher beef and provide premium taste and high quality every time, for any occasion.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.