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Athens Hot Dog

AthensDog 5 1

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yields

Serves 4

    Ingredients
    For the sumac onions:
  • 1 large sweet onion, thinly sliced
  • 1 tablespoon sumac
  • 1 teaspoon kosher salt
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • For the tzatziki:
  • ½ cucumber, unpeeled
  • 2 garlic cloves, peeled
  • 2 cups full-fat greek yogurt
  • ½ teaspoon honey
  • ¼ cup lemon juice
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 3-4 large mint leaves
  • ¼ cup olive oil
  • For the sausage:
  • 1 pound ground pork
  • 1 tablespoon ground sumac
  • ¼ cup chopped parsley
  • 1 teaspoon chopped oregano
  • Zest of 1 lemon
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil
  • 2 teaspoons kosher slat
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 ounce feta, plus more for topping
  • For assembly:
  • Hot dog buns
  • Diced tomatoes
  • Diced cucumbers
steps

1. Make the sumac onions: In a bowl, stir together all ingredients. Set aside for at least 30 minutes.

2. Make the tzatziki: Using the largest holes on a box grater, shred cucumber. Transfer to a fine mesh strainer to drain water from cucumber. Meanwhile, grate garlic into yogurt and stir to combine. Stir in remaining ingredients and drained cucumber. 

3. Make the sausage: In a large bowl, combine all ingredients except feta. Mix until well-combined. Gently fold in 1 ounce feta. Hand-form into sausage shapes and grill until internal temperature reaches 165 degrees. 

4. To assemble: Spread hot dog bun with tzatziki. Add sausage and top with sumac onions, tomatoes, and cucumbers. Top with crumbled feta.

  • From Shai Farigan, YAFO Kitchen, Charlotte, North Carolina

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