Yields: 4 burger dogs
Ingredients
- 8 100 % beef hot dogs I like Applegate Organics.
- 4 slices American cheese
- 4 hamburger buns
- 1 large tomato sliced into rounds
- 1 Romaine heart torn into large pieces
For the Special Sauce:
- 5 tablespoons minced bread and butter pickles
- ¼ cup non-fat plain Greek yogurt
- 3 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha
- 1 clove garlic grated or finely minced
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, combine all the ingredients for the special sauce. Cover and refrigerate until ready to use.
- Preheat a lightly oiled grill or grill pan over medium-high heat.
- Butterfly the hot dogs! Slice each hot dog lengthwise almost all the way through—you want the dog to remain attached on one side—then fold it open like a book.
- Grill the dogs for about 4 to 5 minutes per side or until lightly charred. During the last 2 minutes of cook time, arrange the dogs into 4 pairs of side-by-side dogs. (These are your “patties.”) Top each pair with a slice of cheese and allow it to melt.
- If you like grilled buns (who doesn’t?), place the buns on the grill cut side down on the grill for about 30 seconds to 1 minute, just until grill marks appear.
- Add a burger dog to the bottom of each bun and top with tomato, lettuce, and plenty of special sauce. Sandwich everything together and go to town.