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Athens Hot Dog


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


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.

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