Ingredients:

  • 8 lean turkey hot dogs (approx. 1 lb / 450g)
  • 1 tbsp avocado oil
  • 2 cups low-sodium chili
  • 8 whole grain buns
  • 1/4 cup low-sugar ketchup
  • 2 tbsp Dijon mustard

Instructions:

  1. Place a hot dog on a cutting board. Starting from one end, slice downward at a slight diagonal angle, rotating the hot dog as you cut. Stop just before you reach the bottom skin so the hot dog remains one continuous piece. Continue rotating and slicing until you reach the other end.
  2. Heat the avocado oil in the skillet over medium-high heat. Carefully place the spiral-cut hot dogs in the pan. Sear for 3–5 minutes, rotating occasionally with tongs, until the edges are deeply browned and the hot dog has curled into a 'worm' shape.
  3. Warm the whole grain buns in the oven for 3 minutes.
  4. Spoon a generous portion of warm chili into the bottom of each bun to create the 'mud.' Nestle one seared hot dog worm on top of the chili. Drizzle with low-sugar ketchup and mustard in thin, squiggly lines to mimic slime.