Carrot and Beef Hot Dog

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free, dairy free.

Ingredients

  • ½ pound organic ground beef
  • 3 garlic cloves
  • 1 tablespoon Dijon mustard
  • 1 pinch husk powder or xanthan gum (for texture)
  • ½ cup shredded carrots
  • 1 tablespoon chia seeds
  • 1 small onion, diced
  • 1 tablespoon smoked paprika
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon potato flour
  • Ground pepper
  • Cayenne pepper
  • 1 fresh tomato, diced
  • 1 scallion, chopped
  • 4 hot dog buns of your choice, ideally gluten-free and whole-grain.
  • Few lettuce leaves to garnish

Directions

  1. Why don’t we just make our own hot dogs instead of buying commercial that probably contains a lots of junk that we don’t want to eat. This version of hotdog is even better; it gives you a portion of vegetable and protein at the same time. Enjoy!
  2. In a bowl mix all the ingredients for the dogs, except for the potato flour. Form 4 dogs with your hand of about 5-6 inches long.
  3. Let them sit in the fridge for 10 minutes. This will allow the chia seeds and husk powder to become a little bit jelly and hold things better.
  4. Pour the potato flour on a plate and roll each dog into it.
  5. Heat up a pan and cook them 2.5 minutes on high heat on each side, for a total of 5 minutes.
  6. You could use a BBQ grill if you want to cook them as well. Be careful to not break them as you turn them on the grill.
  7. Dice the fresh tomato and scallions and mix them together.
  8. Grill your buns a little bit, add some mustard or other condiment that you wish to add. Lay a bed of lettuce at the bottom of the bun, add the hotdog and then a scoop of chopped tomato on top.
  9. Enjoy!