Last Updated on September 17, 2023
Welcome to the hot dog party, where the main attraction at this summer barbecue is, yes, you got it … hot dogs! Made from grass-finished and pasture-raised beef, ButcherBox “dogs” taste great already, but when grilled, the meat’s sugars caramelize, adding a touch of sweetness, and the outside gets a crispy charred texture. But what really makes this a party is all the different kinds of fillings and toppings. You can make a BLT hot dog of sorts with bacon, tomato and chopped lettuce or you can make Sonoran-style hot dog with beans, bacon and avocado. Heat things up more with some jalapeño or chili crisp. This recipe doesn’t call for mustard or mayonnaise, but of course you can have those on hand too. Like with any party, there’s a good amount of preparation needed, but once it’s done, all you need to do is quickly cook the dogs and grill the buns.
- 1 package ButcherBox Uncured Beef Hot Dogs or Uncured Beef & Pork Hot Dogs defrosted and patted dry
- 3 Persian cucumbers
- ½ medium yellow onion
- ¾ cup white wine vinegar
- 2 tbsp sugar
- 1 tsp turmeric
- 15 whole black peppercorns
- ¼ tsp crushed chili flakes
- 1 bunch scallions trimmed
- 3 tbsp olive oil
- 15 oz can pinto beans
- 2 tbsp chopped fresh oregano
- 1 tbsp lemon juice
- 2 cloves garlic finely grated
- 1 pint cherry tomatoes halved and quartered
- 1 tsp red wine vinegar
- 8 hot dog buns
- Slice cucumbers into ¼-inch-thick planks and set in a dish large enough that they can lie mostly flat but tightly together. Cut the onion into ¼-inch slices, add to the cucumbers and toss with ¼ teaspoon salt. In a small pot, heat the white wine vinegar, ¾ cup water, sugar, turmeric, black peppercorns, chili flakes and ¼ teaspoon salt over medium. Whisk to combine and dissolve the sugar and salt. Pour over the cucumbers and onions and place in the fridge to cool.
- In a medium bowl, toss the scallions with the olive oil and 1 teaspoon salt then set aside. In a small pot, heat the beans and their liquid over medium until thoroughly warm and starting to simmer, about 5 minutes. Season with salt, stir to dissolve. Then, using a slotted spoon, transfer beans to a serving bowl and stir in oregano, lemon juice, garlic and 1 tablespoon olive oil. Set aside. In another small bowl, toss the tomatoes with the red wine vinegar, season with salt and set aside.
- Prepare a charcoal or gas grill for medium-high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Once hot, place the hot dog buns directly on the grates and lightly toast, turning one or twice, then transfer to a serving platter. Place the hot dogs on the grates and grill, turning once or twice, until thoroughly hot and with some light charring, about 7 minutes.
- Serve the hot dogs with the buns, pickled cucumbers and onions, beans, tomatoes and all the sides.