Loaded Sloppy Joe Jalapeño Cheddar Hot Dogs

Ingredients

• GARLIC PARSLEY BUTTER
• 4 tbsp butter, softened
• 1 tbsp garlic paste or 1–2 garlic cloves, finely minced
• 1/8 cup parsley, finely chopped
• HOT DOGS
• 6 jalapeño cheddar hot dogs
• 6 brioche hot dog buns
• 1 tbsp butter, for toasting the buns
• SLOPPY JOE MIXTURE
• 1 lb ground beef
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup red or green bell pepper, diced
• 1/2 cup ketchup
• 1 tbsp yellow mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp chilli powder
• 1/2 tsp smoked paprika
• 1 tsp all-purpose seasoning
• 2 tsp barbecue seasoning
• Salt, to taste
• Black pepper, to taste
• TOPPINGS
• Smoked thick-cut bacon, cooked and diced
• Shredded cheddar or Colby-Jack cheese
• Crispy fried onions
• Pickled jalapeños
• Pickles, sliced
• Ranch or spicy mayonnaise

Method

1. Mix the softened butter with the garlic and parsley.
2. Set the compound butter aside.
3. Grill or pan-cook the jalapeño cheddar hot dogs until browned and heated through.
4. Melt the remaining butter in a frying pan.
5. Toast the brioche buns cut-side down until golden.
6. Cook the ground beef in a large skillet until browned.
7. Drain excess fat if necessary.
8. Add the diced onion, garlic and bell pepper.
9. Cook until the vegetables have softened.
10. Stir in the ketchup, mustard and Worcestershire sauce.
11. Add the chilli powder, smoked paprika, all-purpose seasoning and barbecue seasoning.
12. Season with salt and black pepper.
13. Simmer until the mixture is thick and glossy.
14. Spread a little garlic parsley butter inside each toasted bun.
15. Place one hot dog in each bun.
16. Spoon the sloppy joe mixture over the hot dogs.
17. Top with cheese, bacon, crispy onions, jalapeños and pickles.
18. Drizzle with ranch or spicy mayonnaise.
19. Serve immediately.