Western · Keto
Mexican Cucumber Hot Dog
Hollowed English cucumber stands in for the bun, loaded with a smoky-mustard-crisped beef frank, bacon crumbles, sautéed peppers and onions, sugar-free ketchup, and spicy chipotle mayo. All the street-cart energy, none of the gluten.
Easy
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
7g Net carbs
19g Protein
39g Fat
480 Calories
Per serving
Ingredients
- 1 (300g) Large English cucumber
- 2 (120g) Beef hot dog franks (no-sugar-added)
- 2 slices Bacon, cooked crisp and crumbled
- 1/4 cup (30g) Bell pepper, thin strips
- 2 tbsp (15g) Yellow onion, thin strips
- 2 tbsp Mayonnaise
- 1 tsp Chipotle in adobo, minced
- 1 tbsp Sugar-free ketchup (e.g., G Hughes, Heinz No-Sugar)
- 1 tsp Yellow mustard
- 1 tsp Olive oil
- 2 Lime wedges, to serve
Method
- Halve the cucumber lengthwise. Scoop out the seeds with a spoon so each half can cradle a hot dog.
- Heat olive oil over medium heat. Cook bell pepper and onion until soft, 3-4 minutes. Remove.
- In the same pan, char the franks on all sides, about 4 minutes. Slice in half lengthwise if you want extra surface area.
- Stir mayo with the minced chipotle to make spicy mayo.
- Nestle the franks into the cucumber halves. Top with peppers, onions, bacon crumbles, mustard, sugar-free ketchup, and a generous drizzle of chipotle mayo.
- Squeeze lime over the top and serve immediately.
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