Firecracker Festival Classic Lunch: A Copycat Street-Food Masterpiece
Find the best Festival Classic Lunch recipe, a delicious street-food masterpiece inspired by the famous regional classic lunch with a creative twist. Make unforgettable memories with this mouthwatering dish at your next gathering.
Allergens
Dairy, Wheat
Ingredients
- 1. 4 large hot dogs 2. 4 large hot dog buns, preferably freshly baked 3. 1 cup sweet and tangy barbecue sauce 4. 1 cup caramelized onions 5. 1/2 cup dill pickle relish 6. 1/2 cup shredded cheese (cheddar or Monterey Jack) 7. 1 jalapeño, thinly sliced 8. 1/4 cup chopped green onions 9. 2 tbsp chopped fresh cilantro 10. 1 tbsp yellow mustard
Instructions
- Heat the grill to medium high heat (about 350°F).
- Grill hot dogs until browned and cooked through, turning occasionally (approx. 5 minutes). Remove from grill and let rest for a minute.
- Toast the buns on the grill, cut side down, for 1 2 minutes or until lightly golden.
- Slather the top half of each bun with barbecue sauce, followed by a generous layer of caramelized onions.
- Place the hot dogs onto the bottom half of the buns and spread mustard over them.
- Top each hot dog with dill pickle relish, shredded cheese, jalapeño slices, green onions, and fresh cilantro.
- Assemble the buns over the hot dogs and serve immediately.
Chef’s Insight
To intensify the flavors, marinate the hot dogs overnight in your favorite barbecue sauce before grilling them. This will infuse them with a deeper, more robust taste that complements the other bold ingredients in this dish.
Notes
The smoky aroma of the grilled hot dogs and the vibrant colors of this dish make for a truly sensory experience that brings the festival vibe to your table.