Products used in this recipe - Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame
Serves 4
Ingredients
Caramelised onion*:
1 onion, sliced thinly
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp soft brown sugar
Pinch of salt
Hot dog:
4 hot dog buns
4 Frankfurt sausage
1 Avocado (mashed)
½ cucumber, strips
Kewpie Mayonnaise, for drizzling
Alg Seaweed’s Rainbow Seaweed Seasoning, for sprinkling
Steps
Caramelised onion:
- Heat the olive oil in a small pan over low heat.
- Add the onions and salt then cook slowly until the onion becomes soft and has a golden caramel color. Stir continuously to prevent the onions from sticking to the bottom of the pot.
- Add the sugar and vinegar into the pot and continue stirring for another 8-10 minutes. The onions are ready when all of the sugar has dissolved, and the vinegar has reduced to a sticky consistency.
Sausage:
- Bring water to a boil, then place hot dogs into the water and let it boil for 8-10 minutes until plump.
Hot dog buns:
- Reheat hot dog buns in the oven at 175°C for 5 minutes, until they are soft and warm.
To assemble:
- Line up the warm buns. Place the sausage in between the slits.
- Fill the sides with avocado and cucumber.
- Put a spoonful of caramelized onion on top of the sausage.
- Drizzle the top with mayonnaise.
- Sprinkle a generous amount of Alg Seaweed Rainbow Seaweed Seasoning on top then enjoy!
Notes
*We made our own caramelised onions in this recipe. However, if you’re pressed for time, you may also use store bought caramelised onions.
These hot dog buns are great to be served at parties. Prepare all the ingredients and set up a DIY hot dog bar or assemble them for your guests with minimal effort.