THROWIN' DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN! ANYONE ELSE PUMPED FOR ATLANTA IN A COUPLE WEEKS? BECAUSE WE ARE!
THIS TURKEY "HOT DOG" RECIPE GOES PERFECTLY WITH THE FIREFIGHTER THROWDOWN TIP OF THE WEEK, WHICH WAS HOW TO USE LETTUCE AS A HOT DOG BUN FOR A LOW CAL, LOW CARB OPTION.
TURKEY "HOT DOGS"
3 lbs. GROUND TURKEY
1 BELL PEPPER, seeded and diced
1/2 YELLOW ONION, diced
2 tbs. FLAVOR GOD EVERYTHING SPICY or seasoning of your choice
1/4 cup BREADCRUMBS
Combine all ingredients in a bowl and mix well. Place in the fridge for an hour to let the flavors marry together if possible.
Using skewers, shape the meat mixture around the end into the shape of hot dogs. Brush with oil to prevent sticking on the grill.
Grill the hot dogs over medium heat, turning every minute or so until the outside is nice and brown. Grill for about 10 minutes or when the internal temperature is 165* Careful not to overcook as these are very lean and will dry out.
Double up the lettuce leaves for the bun to make sure it can stand up to all your toppings. The chipotle mayo spice played off the sweetness of the mango deliciously!
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STAY SAFE, EAT WELL!