| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces ground skirt steak
- 4 jumbo hot dogs
- 3 tablespoons butter
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped cilantro
- 1 tablespoon freshly chopped sage
- 4 oversized hot dog buns, toasted
- 4 jumbo eggs, separated
- 1 jar peach preserves
- Ground chipotle chile pepper, for sprinkling
- 8 strips center-cut thick-sliced bacon, cooked crisp
- 2 ounces freshly shredded mild Cheddar
- 2 ounces freshly shredded gruyere
- 2 ounces freshly shredded pepper jack
Instructions
- Heat a grill pan to medium-high heat.
- Add the ground beef to a large nonstick medium pan. Cook until brown and crumbly, about 8 minutes.
- Grill the hot dogs on all sides. Once cooked, remove from the grill and butterfly down the center.
- While the beef and hot dogs are cooking, add the butter, basil, cilantro and sage to a hot skillet. Toast the buns on the grill pan with the hot dogs. Spread the melted herb butter on the buns before serving.
- Fry the egg whites, one egg at a time, in a separate nonstick skillet. Transfer the egg whites to a plate once cooked and reserve.
- To serve, spread some peach preserves on the toasted and buttered bun. Sprinkle to taste with the chipotle pepper. Add 1 egg white to the bottom of each bun and add some of the ground beef down the center. Top with the butterflied hot dog, a slice of bacon and a sprinkling of Cheddar, gruyere and pepper jack.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1161 |
| Total Fat | 73 g |
| Saturated Fat | 32 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 3 g |
| Sugar | 41 g |
| Protein | 48 g |
| Cholesterol | 398 mg |
| Sodium | 1606 mg |
Reviews
FYI to anyone making these. I am watching the show & they boiled the hot dogs. This recipe says to grill them. I personally think the grilling sounds better & that’s what I will do. I will come back after I make it & review how they taste.