Banh Mi Turkey Dogs

Prep time 10 Minutes       Cook time 15 Minutes       Serves 4 People


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4 Butterball Turkey Franks4 soft rolls (or hot dog buns)

For Quick-Pickled Carrots:

2 medium carrots, peeled and shredded3 Tbsp. unseasoned rice vinegar (or plain white vinegar)1 Tbsp. granulated sugar¼ tsp. coarse salt

For Sriracha Mayo:

¼ cup mayonnaise2 tsp. sriracha1 tsp. granulated sugar

To Assemble:

Cucumber slicesFresh cilantroSliced red chillies (optional)


  1. Grill turkey franks to an internal temperature of 165ºF or cook in a pot of boiling water for 5-6 minutes. While they cook, prepare the toppings.

  2. Make the pickled carrots by combining all ingredients in a bowl, tossing to coat evenly. In a second bowl, stir together the mayonnaise, sriracha and sugar to make the sriracha mayo.

  3. To assemble, make a lengthwise slice 1” deep in the rolls (not necessary if using commercial hot dog buns). Place a turkey frank in each sliced roll. Give pickled carrots one more stir and squeeze out as much liquid as possible before adding them to the roll. Drizzle franks with sriracha mayo, then top with cucumber slices, fresh cilantro and chillies, as desired.

  4. Recipe by Jennifer Pallian