It’s rare that I find a technique that is life-changing. I love trying out new ways to do things. Mostly because they are novel and I’m always looking for ways to grow and learn in general. I’ll usually try something once or twice, but that’s about it. It’s on to the next obsession, the next trend, the next new way to do something.
But this, oh man… It is such a simple technique but it makes the average hot dog 10000% tastier than what it was before. You simply stick a skewer into the sausage, take a knife and create a swirl pattern along the meat, which will result in a Slinky looking piece of meat. It does not look like much but once you cook it, the increased surface to volume ratio creates extra crisp, juicy, meaty goodness.
The first time I made this on a grill, the neighboring party came over and asked what kind of meat I was cooking. Once they saw that it was just a hot dog cut up into a fancy shape, they amused at its novelty and went about their merry way. Little did I know that I was a monkey about to touch the monolith.
I’ve eaten my fair share of hot dogs and this one is right at the top. Neck and neck with the deep fried hot dogs they sell at a local hot dog joint in my town. Yes, true to the busy spatula fashion, I had to jazz it up by adding bacon, avocado, Sriracha and Kewpie mayo. (Which by the way, if you can do it, you must. It is a serious flavor bomb.) But honestly, this post is really about the technique. Simply cutting it up in a spiral shape will be life changing. I promise.
Avocado Bacon Spiralized Hotdogs
Hot dog sausage
Avocado, peeled and cut into thin slices
Kewpie Mayo (yes, there is a difference between this and regular mayonnaise)
Potato hot dog buns
Skewers (I understand that this is not an ingredient but SO NECESSARY)
- Stick a skewer through the middle of a hot dog sausage. If it does not go straight and pokes out the side, pull it back and continue until you get it to the other end of the sausage.
- With a sharp knife, make a continuous spiral cut along the sausage, using the skewer as a guide to know how deep to cut the sausage.
- Spread a thin layer of mayo over potato hot dog buns and toast it in a heated frying pan.
- Remove toasted buns and cook sausage over medium heat until well browned and crispy.
- Remove sausages, turn heat to low and cook bacon until desired level of crispness.
- Top toasted hot dog bun with sausage, avocado slices, bacon, Kewpie mayo and Sriracha.
- Enjoy immensely.
Who lives in a pineapple under the sea? I discovered Spongebob when I was in middle school many years ago. It caught my attention from the very first episode, and I was an avid fan for a while. If you don’t know already, Spongebob works at the Krusty Krab where he makes Krabby Patties as a fry cook. A Krabby Patty looks like this. Every time they did a close up shot, my adolescent mind wanted to sink my teeth into one. Now I wonder if I was the only one that was hankering for a made-up burger…
I saw a recipe for a California roll burger, and my first thought was, this is what a Krabby Patty would taste like! Perhaps minus the beef, because where would they get it from? And maybe minus the crab sticks, because wouldn’t that be cannibalism? A Sweeny Todd scenario perhaps? Let’s stop questioning a fictional burger that has no definite flavor and substance, and get down to the nitty-gritty.
It starts with a beautiful set of hamburger buns.* Followed by a spread of Sriracha mayo, and a stack of the standard lettuce and tomato. The beef has just a dash of fish sauce for the umami factor and is topped with a light crab stick salad. It is then followed by a few slices of avocado tossed in lime juice and topped with masago (smelt roe) and nori (dried seaweed).
It’s bursting with flavor and is definitely a king of burgers, worthy of being flipped by Spat (Spongebob’s spatula).
The Krabby Patty (California Roll Burger)
Makes 8 large burgers
2 lbs. ground beef
1 tsp. fish sauce
1 tbsp. Sriracha
3 tbsp. mayo
½ lb. crab sticks
2-4 tbsp. mayo
2 avocados, sliced
1 lime, juiced
kosher salt and freshly ground black pepper to taste
butter lettuce, washed
masago (smelt roe)
nori (dried seaweed)
8 large burger buns
- Mix 1 tbsp. Sriracha and 3 tbsp. mayo in a small bowl to make Sriracha mayo.
- Shred crab sticks and mix in 2-4 tbsp. of mayo to make the crab salad.
- Mix ground beef, fish sauce, salt and pepper in a large bowl. Form into 8 large patties.
- In a large skillet over medium high heat, cook patties about 3 minutes per side or to desired doneness.
- While the patties are cooking, slice avocados and toss in lime juice.
- When the burgers are ready, layer the components in the following order: Sriracha mayo, lettuce, tomato, beef patty, crab salad, avocado, masago, and nori.
*I made mine from scratch, but you are welcome to use store bought. These buns deserve a post of their own, and will be featured in the future.
** Recipe adapted from use real butter.