All Beef Hot Dog Recipe
Quarter pound dog, grilled with our signature Vidalia onion relish, served with french fries
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Ingredients
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Hot Dogs & Toppings
Signature Vidalia Onion Relish
French Fries
Method
Signature Vidalia Onion Relish
- 1
Make the relish
Finely dice 1/2 cup Vidalia or sweet yellow onion so pieces are small and uniform. Place the diced onion in a medium bowl. Add 2 tablespoons apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Mix thoroughly to combine. Taste and adjust balance—add a pinch more sugar if too sharp, or a touch more vinegar if too sweet. Stir in 1 tablespoon minced fresh parsley if using. Let the relish sit at room temperature for at least 15 minutes to soften the onion and meld flavors (can be made up to 2 hours ahead and refrigerated; bring to room temperature before serving).
French Fries
- 2
Prepare potatoes
Peel (optional) and cut the large russet potato into even 1/4- to 1/3-inch fries. Rinse cut fries under cold water until the water runs clear to remove excess starch. For crispier fries, soak the cut potatoes in cold water for 30 minutes, then drain and pat completely dry with a kitchen towel.
- 3
Par-fry (optional two-stage fry for crispiness)
Heat about 2 inches of vegetable oil in a heavy pot to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently. Toss the dried fries with 1 teaspoon cornstarch (optional) to help crisping. Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest for at least 10 minutes (or refrigerate for up to 1 hour).
- 4
Finish frying
Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and keep warm in a low oven while finishing the remaining batches.
- 5
Oven-baked alternative
If you prefer baking: toss dried fries with 1–2 tbs oil, spread in a single layer on a baking sheet, bake at 425°F (218°C) for 20–30 minutes, turning once, until golden and crisp. Season with salt and pepper.
Hot Dogs & Assembly
- 6
Grill the hot dog
Preheat a grill or grill pan over medium-high heat (about 400°F/204°C). Lightly score the hot dog lengthwise 2 shallow slashes (to prevent bursting) if desired. Brush or spray the hot dog lightly with oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Place the hot dog on the grill and cook 3–4 minutes per side, turning often, until well-browned and heated through (internal temperature should reach 160°F/71°C for preformed beef dogs).
- 7
- 8
Assemble the dog
Place the grilled hot dog into the toasted bun. Spread 1 tablespoon yellow mustard and 1 tablespoon ketchup along the length of the bun (or to taste). Spoon 2–3 tablespoons of the signature Vidalia onion relish evenly over the hot dog. Serve immediately with a generous portion (about one large potato worth) of hot fries on the side.