The Home Run Dog
What You Need
Ingredients
Preparation
MAKE THE STREET CART ONIONS
In a HexClad 1 QT 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 HOT DOGS
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 unravelling. Place the hot dogs on the griddle and cook, rotating them slightly once the bottom browns, until the bacon is browned 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 HOT DOGS
Place the hot dogs in the buns and top each with some of the onions and avocado pico de gallo. Drizzle with hot sauce, if desired.
