Chef Adam Gertler makes a grilled lamb hot dog from Dog Haus Biergarten. It's the perfect gourmet hot dog for your Fourth of July holiday.
Lambda Lambda Lambda
4 lamb sausages or all beef hot dogs in natural casing
4 Hot Dog Buns (made from 3 king's Hawaiian dinner rolls each)
3 oz tzatziki sauce
4 oz Lambda relish
2 oz crumbled feta cheese
2 T melted butter
Grill sausages on grill or in a pan with scant amount of oil until about 150° internal temperature is reached.
Brush butter across top of hot dog bun and cook over medium heat in a nonstick pan until golden brown on top.
Place sausage in bun. Spoon one-half (½) ounce of tzatziki across the sausage. Add one ounce of Lambda Relish. Add one-half ounce of feta cheese across the sausage. Finish with chopped parsley.
1 recipe = 1 pound = 16 ounces = 16 servings
Shelf life = 2 weeks refrigerated
2 oz Diced Tomato
2 oz Diced White Onions
2 oz Diced Pickles
1.5 oz Pickled Red Peppers
1 tsp chopped parsley
Combine tomatoes, onions, pickles and pickled red peppers into small, equally sized chunks. Mix all ingredients into a medium-sized bowl and mix well
1 C Greek Yogurt
1 Tbs Lemon juice
1/3 English Cucumber (peeled, seeded, grated)
1 tsp salt
1 tsp fresh dill
1 tsp fresh mint
Additional salt and pepper to taste
Toss salt and cucumber together and place in a colander, draining in the sink for 30 minutes. Squeeze out additional moisture with hands.
In a bowl, combine yogurt, lemon juice, garlic, dill, mint and shredded cucumber. Mix together and season with additional salt and pepper.
Allow to rest for 30 minutes in the refrigerator to marry flavors.