Ingredients

• 4 tablespoon of olive oil
• 2 of large yellow onions

Instructions

1. Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
2. Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
3. Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
4. Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
5. Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
6. Make the hot dogs: Preheat the broiler to high.
7. Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4–6 minutes.
8. Carefully cut or tear the Hawaiian rolls into 4 rows of 2–3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
9. Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
10. Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
11. Enjoy!