Spicy Gyro Dogs
Ingredients: ground beef, ground lamb, raw onion, crushed garlic, plain breadcrumbs · 720 min cook time · 450kcal · ~₩30,350
Ingredients
1pound ground beef, 1pound ground lamb, 0.25cup raw onion, 1tablespoon crushed garlic, 0.25cup plain breadcrumbs, 1tablespoon fresh rosemary, 1tablespoon dried oregano, 1teaspoon ground cumin, 1teaspoon smoked paprika, 0.5teaspoon freshly ground black pepper, 1teaspoon salt, 0.5teaspoon cayenne pepper, 0.25teaspoon cinnamon, 2tablespoons cold fresh water, 0.25cup honey, 1teaspoon lemon juice, 1tablespoon Sriracha hot sauce, 0.5cup Greek yogurt, 1tablespoon olive oil, 8개 hot dog buns, 0.5cup cherry tomatoes, 0.25cup red onion, 0.125cup red wine vinegar, 0.25cup cucumber
Instructions
1. Combine ground beef and ground lamb in a bowl. Grate in raw onion, add crushed garlic, plain breadcrumbs, finely minced fresh rosemary, dried oregano, ground cumin, smoked paprika, freshly ground black pepper, salt, cayenne, and a touch of cinnamon. Add cold fresh water.
2. Mix the meat mixture thoroughly with your hands until everything is very well combined. Intentionally 'overmix' to achieve a firm, non-crumbly texture, similar to an emulsion.
3. On plastic wrap, with damp hands to prevent sticking, take 1/8 of the meat mixture (approximately 70g per dog) and form a log about 7 inches long. Smooth out the log and twist the ends of the plastic wrap to seal. Repeat for the remaining 7 portions.
4. Transfer the shaped gyro dogs onto a pan and refrigerate overnight, or for at least 3-4 hours, to allow the meat to cure and the seasonings to meld.
5. Prepare the hot honey by combining honey, a teaspoon of freshly squeezed lemon juice, a squeeze of Sriracha hot sauce, and a spoonful of cayenne pepper. Mix well.
6. Prepare the garlic sauce by combining Greek yogurt, crushed garlic, a touch of freshly squeezed lemon juice, a pinch of salt, and a drizzle of olive oil. Mix briefly, then add water gradually until the desired texture is achieved for easy squeezing.
7. Cook the gyro dogs on a charcoal grill (or any standard hot dog cooking method). Cook the first side for about 2 minutes, then turn. Repeat turning every 2 minutes for a total of about 8 minutes.
8. After 8 minutes of cooking, start brushing the gyro dogs generously with the hot honey. As soon as the honey is applied, turn the dogs so the honey faces the coals to caramelize. Immediately brush the other side and flip back over. Continue this process until the honey is gone or the dogs are safely cooked through.
9. Remove the cooked gyro dogs from the grill. Spread or squeeze garlic sauce inside split-top hot dog buns. Nestle a gyro dog into each bun.
10. Squeeze in sweet cherry tomatoes along the top edge of the bun. Apply more garlic sauce over the top of the gyro dog and tomatoes. Finish with thinly sliced red onions and finely diced cucumber.
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