Real buffalo chicken dogs need to be on your Fourth of July menu. They are easy, delicious and actually a healthy hot dog.
Ingredients: 1 large avocado, peeled and pitted,4 ounces blue cheese, crumbled,1/2 cup butter, melted,2 large carrots, shredded,2 teaspoons dried dill,2 teaspoons fresh parsley, chopped,1 clove garlic, minced,1/2 cup greek yogurt,2 green onions, sliced,1 pound ground chicken,1 cup hot sauce (use Franks),2 teaspoons hot sauce (I use Franks),1 cup lettuce, shredded,1/4 teaspoon onion powder,1 tablespoon panko bread crumbs,2 tablespoon parmesan cheese,1/2 teaspoon pepper,pinch of salt and pepper,1/2 teaspoon seasoned salt,1/2 teaspoon smoked paprika,1/2 teaspoon vinegar,4-6 whole wheat hot dog buns, toasted,1 teaspoon worcestershire sauce
Instructions: Preheat the grill to medium-high heat.,Make the buffalo sauce. Combine the melted butter, 1/2 cup hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine.,Add the ground chicken, parmesan cheese and panko bread crumbs to a bowl. Pour in a 1/4 cup of the buffalo sauce. Mix everything together until just combined, do not over mix. Form the chicken into “dogs” the size of your buns. I was able to make 6 dogs about 5 inches long.,Grill for about 6 minutes and then rotate and grill another 6 to 10 or until the chicken dogs are cooked through.,While the dogs are cooking make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.,To assemble the dogs spread a little avocado crema on the toasted bun and sprinkle with blue cheese. Add the chicken dogs and top with equal amounts of shredded cheddar cheese. Place on a baking sheet and broil for 1 minute to 30 seconds. Top each dog with the avocado ranch, shredded, lettuce shredded carrots, blue cheese and the remaining buffalo sauce. Eat!