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Coney Island Hot Dogs

Course Lunch, Main Course
Cuisine American
Keyword Hamburger, Hotdogs, Mustard, Onions, Tomato Sauce

Ingredients

  • 8 hot dogs and buns CHO dependent on your products
  • 1 lb. ground beef
  • ¾ cup water
  • 1 TBSP chili powder
  • ½ TBSP cumin
  • ½ tsp. celery salt
  • 1 tsp. paprika
  • 7 oz. (213 ml) can Hunt’s Tomato Sauce (3 CHO/1/4 cup/60 ml 10.65 CHO
  • ½ TBSP prepared mustard
  • ½ TBSP French’s Gluten Free Worcestershire 1.5 CHO
  • ½ tsp (2 gr) Splenda Brown Sugar Mix 2 CHO

Garnish with:

  • Sweet onions to garnish .75 CHO/TBSP
  • French’s Yellow Mustard

TOTAL CHO 14.15 CHO

  • TOTAL WEIGHT 522 GRAMS
  • 14.15 CHO DIVIDED BY 522 GRAMS = .027 CHO/GRAM
  • 1 TBSP = 15 GR .027 CHO x 15 GRAMS .405 CHO/TBSP
  • ¼ CUP = 4 TBSP .405 CHO x 4 1.62 CHO/1/4 CUP

Instructions

  1. Scramble fry hamburger in skillet until cooked through. Drain.
  2. Return hamburger to skillet and add water, tomato sauce, spices, Worcestershire and Splenda Brown sugar Mix.
  3. Bring to a simmer and cook uncovered in skillet 30 minutes.
  4. Chop sweet onion to garnish
  5. Meanwhile, just before serving grill hotdogs and steam buns.
  6. Serve with meat sauce, onions and mustard.