I feel like, having grown up in the Allentown area and having many a birthday dinner (per my request) be Yocco’s hot dogs (this amazing local chain), that I am a bit of a hot dog connoisseur. They were these crisp little hot dogs, in a soft, just right sized bun, with mustard and onions slathered on the bun and an incredible chili sauce on top. I seriously could eat like 3 of those in a sitting. I swear they were tiny. Well, not that tiny, but so freaking good.
That was the hot dog of my youth. This is my new all grown up hot dog. They are toppings – I predict – you have not thought of putting on your hot dog. TRUST ME. It works – SO works. Absolutely, utterly delicious.
So you slather on some cream cheese on one side of the bun, add slices or mashed up avocado (sprinkle the avocado with a little salt) on the other side. Insert hot dog into bun. Top with pickles (I use spicy ones), quick pickled red onions, and sriracha if so desired.
Those pickled red onions? Try throwing those on burgers, salads, sandwiches – you will not be sad to have those around.
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon sugar
- 1 1/2 teaspoons kosher salt
- Combine all the ingredients except onions in a jar with a lid (old mason jar is perfect). Seal and shake until salt and sugar are dissolved. Add onions and let sit at room temperature for an hour. Keep in fridge for 2 weeks.
- Shake the liquid off the onions before using.