Chop sticks, for cutting
8 hot dog buns, toasted
Sriracha Ketchup:
1/4 cup ketchup
1 tablespoon sriracha chili sauce
Sweet Mustard Sauce:
1/4 cup whole grain mustard
1 tablespoon brown sugar
Greek Yogurt Sauce:
1/2 cup Greek yogurt
1/4 cup minced cucumber
1 tablespoon lemon juice
Pinch of salt
Preheat grill to medium-high heat. To make Hasselback hot dogs, place a single hot dog between two chopsticks. Use a small paring knife to cut slits down the hot dog every 1/4-inch. The chopsticks will stop you from cutting all the way through the hot dogs. Grill hot dogs normally for 4-5 minutes per side until they are crispy and curled. Toast hot dog buns on grill at the same time as the hot dogs. Serve hot dogs with any topping, such as Sriracha Ketchup, Sweet Mustard Sauce or Greek Yogurt Sauce. To make the sauces, just mix ingredients and top on your hot dog.