Los Angeles' iconic hotdog restaurant, Pink's, created a hot dog named after me. They topped it with peppers, onions, mushrooms, tomatoes and mozzarella cheese. This is my riff on it.
Technique tip: Grilling the hot dog gives an extra layer of flavor to this dog, If you don't have a grill or grill pan you can also just sear them in a pan with a little oil.
Swap option: You can swap in any kind of mushroom that you like and can always use a turkey hot dog or other kind of sausage.
- 2 tablespoons extra virgin olive oil
- 8 cremini mushrooms, sliced into 1/4-inch slices
- 1 small onion, halved and thinly sliced from root to tip
- 1 red pepper, thinly sliced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried oregano
- 2/3 cup yellow cherry tomatoes, halved
- 6 all-beef hot dogs
- 6 potato hot dog buns
- 1 cup shredded mozzarella cheese
1. In a 10-inch sauté pan, heat the olive oil over medium high heat. Add the cremini mushrooms to the hot pan and cook, stirring occasionally, for 5 minutes or until they are beginning to brown. Add the onion and red pepper and season with half of the salt and the oregano. Continue cooking, stirring occasionally for about 8 minutes or until the onions and peppers are softened and beginning to brown. Turn off the heat and add the tomatoes and remaining salt. Stir with a rubber spatula just to combine.
2. Preheat the broiler to high. Preheat a grill or grill pan over medium high heat.
3. Grill the hot dogs, rotating them as needed, until they are golden brown all the way around and heated through, approximately 5 minutes. Place each dog in a bun. Divide the pepper mixture evenly over the dogs.
4. Sprinkle the hot dogs with the cheese and place under the broiler for 3 minutes or until the cheese is melted.