the altered beast
2 Lightlife Jumbo Smart Dogs, grilled according to directions, and kept warm
2 Beyond Meat Beast Burgers, grilled according to directions, and kept warm
4 small leaves romaine lettuce (the inner leaves from a head work best)
1/2 cup roughly chopped tomato
1/4 cup thinly sliced red onion
Sexy's Very Special Sauce (recipe below)
4 buns, lightly toasted
Sexy's Very Special Sauce
1/2 cup vegan mayo
1/4 cup sweet pickle relish
1/4 cup ketchup
1/8 cup yellow mustard 2 teaspoons prepared horseradish
Put all this stuff in a little bowl, and whisk until combined.
First you have to cut the dogs and burgers into smaller pieces. Slice the jumbo dogs into 1/2 inch thick slices (about the same thickness of the burger patty) on an approximately 45° angle. You should get about 8 slices. Cut the burgers like you would a pizza, into a total of 8 pieces.
Spread some sauce on both sides of the bun.
Line your bun with the lettuce.
In an alternating fashion, layer the pieces of hot dog and burger along the length of the bun (kind of like a caprese salad, but with only meat). You'll use about 4 pieces of each.
Spoon a little more sauce over the top then add tomato and onion.
Here's my latest Periscope.tv broadcast featuring the assembly of this beast...
the chili-mac dog
1 box Earth Balance Cheddar Mac & Cheese, prepared and kept warm
1 cup vegan chili (canned or homemade), warmed
1 cup Fritos, slightly broken up
1/4 cup pickled, sliced jalapenos drained
4 hot dog buns, lightly toasted
2 scallions, thinly sliced
Nestle your grilled hot dog comfortably in the toasty bun.
Top with a spoonful of chili.
Top with mac & cheese.
Sprinkle with Fritos.
Top with jalapenos.
Garnish with scallions.
4 Lightlife Jumbo Smart Dogs, grilled according to directions, and kept warm
2 vidalia or other yellow onions, sliced (total of 4 cups)
2 teaspoons chopped fresh thyme
1/2 cup dry white wine (plus a few tablespoons more as needed)
2 teaspoons vegan worcestershire sauce (optional)
salt and pepper to taste
4 hot dog buns, lightly toasted
1 tablespoon refined coconut oil
4 slices Follow Your Heart Provolone (or melty cheese of choice)
2 teaspoons, chopped italian parsley
For the Onions
I could write out a whole thing about caramelizing the onions, but I'd basically be regurgitating the process and info found HERE. So just use that link. The only difference is that I add the thyme at the very beginning of the cooking process, I use coconut oil instead of butter, and I add the worcestershire at the very end, and cook for one more minute. Also, my deglazing liquid of choice is white wine. Other than that do everything found in the link. Keep the onions warm until you're ready for assembly.
Preheat your broiler to high and move the rack to the top.
Add a very thin layer of dijon mustard to the bun. If you add too much it will overpower the rest of the ingredients.
Nestle your dog into the bun and top with the onions.
Place a slice of cheese on top, and slide the whole thing under the broiler. Broil for 30 to 60 seconds, until the cheese is melted or beginning to brown (just make sure the bun isn't burning).
Garnish with parsley and serve immediately.