These Seattle Drunk Dogs are a tribute to the late-night food vendors on the streets of my beloved city.
Total Time
1hr 50min
4.3
7 Ratings
Author: Well Worn Fork
Servings:
4
Ingredients
•
as needed
Olive Oil
•
4
Sweet Onions
, julienned
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
cup
Cream Cheese
, room temperature
•
1
Tbsp
Fresh Thyme
, finely chopped
•
1
Tbsp
Fresh Chives
, finely chopped
•
3
cans
(12 fl oz)
Dark Beer
•
to taste
Arugula
•
8
Beef Hot Dogs
•
8
Hot Dog Buns
Cooking Instructions
1.
Turn on your grill and turn the heat up to high.
2.
To make the caramelized onions, put Olive Oil (as needed) in a medium pan, enough to coat, and heat to medium. Add the Sweet Onions (4), Salt (to taste), and Ground Black Pepper (to taste). Stir every 10-15 minutes for an hour and a half.
3.
In a bowl, mix the Cream Cheese (1 cup), Fresh Chives (1 Tbsp) and Fresh Thyme (1 Tbsp). Set aside.
4.
Next, put the Dark Beer (3 cans) in a medium saute pan with straight sides and bring to a simmer. Add the Beef Hot Dogs (8) and cook for 8 minutes or until plump.
5.
Then transfer to the grill and cook for 5 minutes on one side with the lid down, flip and repeat on the other side. Also add your Hot Dog Buns (8) to the grill for the last few minutes if desired.
6.
Assemble your hot dog by putting herbed cream cheese on one side of the bun, caramelized onions on the other, your beer braised hot dog in the middle and Arugula (to taste) on top, if you like.
7.
Enjoy!
Nutrition Per Serving
CALORIES
1350
FAT
83.5 g
PROTEIN
39.9 g
CARBS
96.1 g
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