Gourmet Hot Dogs
By Culiora
High-quality, coarse-ground beef sausages are nestled in toasted, buttery brioche buns and topped with sweet caramelised onions and tangy whole-grain mustard mayonnaise. Crispy melted Gruyère cheese ties the rich, savoury components together for an elevated take on a classic street food.
- Servings: 4
- Prep time: 15 min
- Cook time: 25 min
- Total time: 40 min
Ingredients
- 4 pcs high-quality coarse-ground beef frankfurters or bratwursts
- 4 pcs brioche hot dog buns, split along the top or side
- 80 g Gruyère cheese, coarsely grated
- 20 g butter, softened for toasting buns
- 2 pcs medium yellow onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp balsamic vinegar
- 1/4 tsp fine sea salt
- 60 g mayonnaise
- 1 tbsp whole-grain Dijon mustard
- 1 tsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
Instructions
- Heat the olive oil and 1 tbsp butter in a wide frying pan over medium-low heat. Add the sliced onions and 1/4 tsp fine sea salt. Cook gently, stirring occasionally, until soft, deep golden-brown, and sweet, about 18–20 minutes. Stir in the balsamic vinegar during the final minute, remove from heat, and keep warm.
- In a small bowl, whisk together the mayonnaise, whole-grain Dijon mustard, and lemon juice until smooth. Set aside.
- Preheat an oven grill or broiler to high (220°C). Heat a ridged grill pan or heavy cast-iron skillet over medium-high heat.
- Score the sausages lightly in a shallow diagonal pattern. Place them in the hot pan and cook, turning occasionally, until nicely charred on all sides and heated through to an internal temperature of at least 74°C, about 6–8 minutes.
- Spread the softened butter over the cut faces of the brioche buns. Toast the buns cut-side down in a dry skillet over medium heat for 1–2 minutes until golden and crisp.
- Assemble the hot dogs: place a grilled sausage into each toasted brioche bun. Spoon the warm caramelised onions along the sausage and top generously with grated Gruyère cheese.
- Transfer the assembled buns onto a baking sheet and place under the hot grill for 1–2 minutes until the cheese is bubbling and melted.
- Drizzle with the whole-grain mustard mayonnaise, scatter fresh chives on top, and serve immediately.