- 1 pkg (8:1) 44 Farms All-Beef Angus Franks
- 8 Split-Top Hot Dog Buns
- 1 c Carrots (shredded)
- 1 c Radish (shredded)
- 1 1/4 c Water
- 1/4 c Rice Vinegar
- 2 Tbs Sugar
- 1 c Mayonnaise
- 1 Tbs Lemongrass Purée
- 2 tsp Lime Juice
- 1 Tbs Hoisin
- 2 Jalapeños (sliced thin)
- 1 Cucumber
- 1 c Cilantro Leaves
To make hoisin mayo, combine mayonnaise, lemongrass purée, lime juice and hoisin. Set aside in the refrigerator until ready to use.
In a small pot, combine water, rice vinegar and sugar. Bring to a boil and let cool for 5-10 minutes until about room temperature.
To make pickled carrots and radish, place carrots and radish in a bowl and pour vinegar mix over. Let sit until ready to use.
Cut cucumber into 4-inch long wedges that are very thin, about 1/8-inch thick. Set aside until hot dogs are ready.
Heat your grill to medium-high heat and place franks on to cook for 5–7 minutes. Turn every 2 minutes to create grill marks on all sides of the frank.
Grill buns for 1–2 minutes, until lightly toasted with grill marks.
Place 1 Tbs. hoisin mayonnaise on bun and place hotdog inside bun. Place 2–3 cucumber slices in between bun and frank. Top with pickled carrots/radish, jalapeño slices and cilantro leaves, and drizzle with more hoisin mayo.
You can find lemongrass purée in your local grocery store produce herb section. Hoisin mayo and pickled carrot/radish can be made ahead of time and will keep in the refrigerator for a week.