Servings: 8 Prep 20 mins Grill 6 mins
1. Heat grill to medium-high heat. Grill 8 hot dogs for 6 minutes, turning frequently. Place each hot dog on a bun and add desired topping.
Variation Chili Cheese
- Heat 1 tsp oil in a medium nonstick skillet over medium heat. Add 1 clove garlic, chopped; cook 1 minute. Add 1 tbsp chili powder and cook 1 minute. Stir in 1 can (8 oz) tomato sauce, 1 tbsp sugar and 1 tsp onion flakes. Crumble in 1 lb lean ground beef. Bring to a simmer; cook 10 minutes. Spoon 1/4 cup chili on each dog. Sprinkle with grated cheddar.
- Combine 1/2 of a medium peeled cucumber, diced, 1 plum tomato, seeded and diced, 2 dill pickles, diced, 1 tsp olive oil, 1 tsp grainy mustard, 1 tsp vinegar and a pinch each of sugar and pepper. Stir to coat. Spoon 3 tbsp on each hot dog.
- Blend 2 tbsp oil, 3 tbsp cider vinegar, 1 tsp honey, 1 tsp Dijon mustard and 1/4 tsp salt. Toss with 3 cups shredded red cabbage or coleslaw mix. Spoon 1/4 cup on each hot dog.