Sriracha Slaw Dog with Crispy Bacon

American Entrée
23 min.
4 Servings
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Top your dog with two fan favorites­. Sriracha and bacon team up to help make your homegate a hit in this easy game-ready recipe. Throw in an ice-cold Coke or Sprite and you’ll be all set for kickoff.


  • 4 slices Giant Eagle bacon, chopped
  • 4 Ball Park® beef hot dogs
  • 4 Giant Eagle hot dog buns
  • 2 Tbsp. Hellmann’s® mayonnaise
  • 1 Tbsp. sriracha
  • 1 tsp. Giant Eagle clover honey
  • 1½ cups Giant Eagle classic coleslaw mix
  • 1 avocado, peeled, pitted and sliced
  • ⅓ cup French’s® crispy fried onions


  Prep Time: 15 min. • Cook Time: 8 min.

Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook bacon over medium-high heat for 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

Place hot dogs on hot grill rack; cover and cook 8 minutes or until grill marks appear and internal temperature reaches 165°, turning once. During last minute of cooking, place buns, cut side down, on hot grill rack; cook 1 minute or until lightly toasted, turning once.

In a medium bowl, whisk mayonnaise, sriracha and honey; add coleslaw mix and toss. Serve hot dogs in buns topped with slaw, avocado, onions and bacon.

Approximate Nutritional Information (1 hot dog): Calories 497, Fat 33g, Sat Fat 11g, Cholesterol 39mg, Sodium 970mg, Total Carbohydrate 35g, Fiber 6g, Sugars 9g, Protein 15g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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