--- Join Mary Berg in her kitchen in Mary's Kitchen Crush, weekdays at 5pm on SBS Food and SBS On Demand ---
If you love a hot dog, here are 10 ways to take that passion to another level.
Punch up the flavour in your bun: This recipe combines a Korean kimchi salsa, grated cheese and spicy Sriracha for a delicious mix of old and new flavours.
"Any chance I have to make two of my fave things into one dish, I’m going to do it and these salty, savoury pretzel dogs are a perfect example of that!" says Mary Berg, the host of Mary's Kitchen Crush, where she shares the recipe for these dogs, a great take on game time-grub. Each snag is wrapped in a spiral of chewy pretzel dough.
The pancho is really all about the toppings. These change depending on the region (and stall) you’re buying it from, but favourite additions include corn, cheese, mustard, onion and 'salsa golf', a mixture of ketchup and mayonnaise.
Made with both lamb and beef mince, these skinless sausages are perfect hot off the grill, with some capsicum relish, chopped onion and lepinja, fresh bread that toasted on the grill over the top of these cevapi.
No bun in sight here, but this popular Korean soup makes great use of the classic hot dog. Budae jjigae (army base stew) was created north of Seoul, soon after the Korean Warm when food scarcity led hungry Koreans to concoct a meal using food that was coming via US military bases, including Spam, hot dogs and baked beans.
These bratwurst mit rot khol are served with a cheat's sauerkraut, on chewy homemade pretzel dough rolls.
This is a traditional South American street food adapted to Australian ingredients. Load up the bun with cabbage, avocado, tomato, mayonnaise and mustard.
It's like a hot dog for chorizo lovers: the choripán, or ‘chori’ as they are colloquially called, is a street food staple in Argentina, where freshly cooked chorizo hot off the grill plate is served in crusty rolls with a vast array of condiments.
The hot dog family includes a variety of 'dogs' on sticks, from loaded Korean hot dogs to dagwood dogs and pluto pups to and corn dogs like these, a frankfurt coated in a crisp polenta, flour, spice and egg batter.
This one is like a third cousin twice removed: there's actually no hot dog involved. But it is a corn dog of sorts and for those who love mac 'n' cheese, it's a hearty comfort food twist on the traditional corn dog.
These are a real taste of Canadian summer. You could also use prawns in place of the lobster for a delicious prawn-y spin on a Canadian classic!
Pork buns are an essential part of dim sum, and I’m a little bit obsessed with them. My version isn’t authentic, but it’s a great way to make a simple version at home.
Bring the healthfood cafe to your kitchen with this big beetroot patty filled with veggies, chickpeas and oats served on a sourdough bun with sliced avo and hummus.
A typical sight on the streets of Karachi, in Pakistan’s south, are bustling stalls selling bun kabab which come alive at night after locals finish work and need a quick and spicy snack. There are many regional variations to this street food favourite, one of which is the addition of a fried egg or an omelette.