Klabautermann hotdogs with radish hat

Name: Klabautermann hotdogs with radish hat
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 red onion; 1 Lemon; 2 TABLESPOONS Sesame (e.g. white and black mixed); 150 g Radishes; 2 large hot dog buns; 800 g Bark mince; 7-10 Tbsp salt, pepper, cayenne pepper, sweet paprika; 5 TABLESPOONS mayonnaise; 1 TABLESPOON Sesame Oil; 6-8 TABLESPOONS Teriyaki sauce; 1 bed Cress (e.g. tahooncress) for sprinkling; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Instead of mischief, the sea goblin today has only soft rolls with spicy minced rolls in mind. Classic hotdogs can be wrapped in them!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 red onion
1 Lemon
2 TABLESPOONS Sesame (e.g. white and black mixed)
150 g Radishes
2 large hot dog buns
800 g Bark mince
7-10 Tbsp salt, pepper, cayenne pepper, sweet paprika
5 TABLESPOONS mayonnaise
1 TABLESPOON Sesame Oil
6-8 TABLESPOONS Teriyaki sauce
1 bed Cress (e.g. tahooncress) for sprinkling
baking paper

Directions

1
Peel and finely chop the onion. Boil up with lemon juice and sugar. Put in a cool place.
2
Roast sesame seeds in a pan without fat, remove. Clean and wash the radishes and cut into fine strips with a kitchen slicer or knife.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cut rolls in half horizontally and hollow out slightly lengthwise. Knead minced beef with approx. 1 tsp salt, 1⁄2 tsp pepper and 1⁄2 tsp cayenne pepper. Form minced beef mixture into 4 rolls and fill the roll halves with it. Spread on a baking tray covered with baking paper and bake in a hot oven for 12-15 minutes.
4
Mix mayonnaise and sesame oil, season to taste with cayenne pepper and paprika. Mix drained onions and radishes with 4 tbsp. teriyaki sauce. Remove hot dogs from the oven. Spread Spicy Mayo and radish mix on top. Drizzle with the remaining Teriyaki sauce, sprinkle with sesame seeds and, if desired, cress. Sweet potato fries taste good with it.
5
Recipe tip - Dietmars Teriyaki sauce: For approx. 125 ml: caramelise 60 g sugar in a pot. Deglaze with 50 ml soy sauce, 50 ml orange juice and 100 ml chicken stock (glass). Simmer for about 5 minutes. 1⁄2 Stir a teaspoon of cornflour and 1 tablespoon of cold water until smooth. Stir in and simmer for about 1 minute while stirring. Leave to cool. Keep refrigerated for about 4 weeks.