Red Meat Allergy Friendly Coney Dog

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the Coney sauce

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup beef broth
Chef's tip
The flavor will be a little lighter - use the same amount.
¼ cup water
2 tbsp tomato paste
1 tbsp yellow mustard
1 tbsp worcestershire sauce
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
¼ tsp celery salt
¼ tsp black pepper

For the dogs

4 all-beef hot dogs
4 hot dog buns

For serving

4 tsp yellow mustard
½ cup white onion, finely diced

Instructions

1
Add the ground beef to a medium saucepan over medium heat. Break it into very fine crumbles using a wooden spoon or the back of a spatula, working continuously until no pink remains and the texture is almost paste-like, about 8–10 minutes. Drain off any excess fat, leaving the meat in the pan.
2
Add the beef broth, water, tomato paste, yellow mustard, Worcestershire sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, celery salt, and black pepper to the pan. Stir well to combine, then bring to a gentle simmer over medium-low heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!