Slow-Cooked Beef Hot Dog with Grilled Onion and Pickled Cucumber

Method

1. In a large skillet, heat olive oil over medium heat
2. Add sliced onions and sauté until caramelized, about 15 minutes
3. In the same skillet, cook beef hot dogs over medium heat until browned and heated through, about 8-10 minutes
4. In a small bowl, mix yellow mustard and ketchup for the sauce
5. In a separate container, prepare pickled cucumber by slicing and mixing with a splash of vinegar, salt, and pepper
6. Toast hot dog buns in a toaster or oven
7. Assemble hot dogs with caramelized onions, pickled cucumber, sauce, and relish
8. Serve immediately
9. For ground meat, check a minimum internal temperature of 71°C (160°F), then rest for at least 3 minutes before serving.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.