East Coast Meets West Coast Dog
This bicoastal hotdog borrows from the best of New York City and Los Angeles street-food culture. The all-beef frank hails from Coney Island’s iconic Nathan’s, and the saucy onions are a fixture at every street cart across the boroughs, while the bacon-wrapped treatment is a fixture in L.A., along with an avocado-heavy pico de gallo in honor of California’s state fruit. The size and superior heat distribution of HexClad Hybrid Double Burner Griddle makes cooking a big batch of this ballpark classic an easy home run.
Time to complete
45 minutes
Serving size
8
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Ingredients
Preparation
MAKE THE STREET CART ONIONS
- In a HexClad 1QT Hybrid Saucepan, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes. Add the paprika and ketchup and stir to coat the onions. Add the vinegar and ¼ cup of water, bring to a simmer and cook, stirring frequently, until the liquid has reduced and thickened, 10 to 12 minutes. Season to taste with salt and hot sauce, if desired. (The onions can be made up to 2 days ahead.)
MAKE THE AVOCADO PICO DE GALLO
- In a small bowl, gently toss all the ingredients together. Season to taste with salt. (The pico de gallo can be made a few hours ahead.)
COOK THE HOTDOGS
- Heat a HexClad Hybrid Double Burner Griddle over medium-low heat. Wrap each hot dog in a strip of bacon, tucking the ends under (or securing them horizontally with toothpicks) to prevent the bacon from unraveling. Place the hot dogs on the griddle and cook, rotating them slightly once the bottom browns, until the bacon is brown and crisped all over, about 10 minutes. Meanwhile, open the buns and brush the cut side with butter. Place the buns on the griddle, cut side down, and cook until lightly toasted, 1 to 2 minutes.
ASSEMBLE THE HOTDOGS
- Place hot dogs in buns and top each with some of the onions and avocado pico de gallo. Drizzle with hot sauce, if desired.
