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1 pound ground chicken
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2 tablespoon parmesan cheese
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1 tablespoon crushed Margot's Morsels Killer Garlic or, Primo Parmesan
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1/2 cup butter melted
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1 cup hot sauce (Franks is my favorite but, it's HOT so, be careful!)
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1/2 teaspoon pepper
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2 large carrots shredded
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1 cup lettuce shredded
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4 ounces blue cheese crumbled
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2 green onions sliced
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4-6 hot dog buns toasted
SPICY AVOCADO RANCH
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1 large avocado peeled and pitted
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1/2 cup greek yogurt
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2 teaspoons fresh parsley chopped
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2 teaspoons dried dill
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1/2 teaspoon smoked paprika
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1/4 teaspoon onion powder
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1 clove garlic minced
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1 teaspoon worcestershire sauce
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1/2 teaspoon vinegar
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2 teaspoons hot sauce (Franks, is my go-to)
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pinch of salt and pepper
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 the morsel 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!