Brazilian Hot Dog (Cachorro Quente)
Recipe type: Hot Dog
Cuisine: Latin American
Prep time: 
Cook time: 
Total time: 
Serves: 8 Hot Dogs
The Brazilian hot dog is topped with a delicious ground meat mixture, melted cheese and your choice of a wide variety of toppings.
Go Get This Stuff
  • 1 pound ground turkey
  • 1 green pepper, diced
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-1/2 cup chicken stock
  • 2 tablespoons tomato paste
  • 2 teaspoons thyme
  • 2 teaspoons fresh ground black pepper
  • 1/2 teaspoon cumin
  • salt per taste
  • package of 8 hot dogs
  • 8 buns, deli style, hoagie roll or small baguettes
  • vegetable oil for frying
Then Do This
For the Ground Meat Topping
  1. In an oiled large skillet, place ground turkey and cook over medium heat while stirring and breaking into small crumbles for about 10 minutes.
  2. Add onion, green pepper and garlic. Stir and cook for an additional 5 minutes or until onion and green pepper are softened.
  3. Stir in chicken stock, tomato paste, thyme, black pepper and cumin. Bring to a boil and reduce heat to a simmer. Continue to cook while occasionally stirring until liquid has been evaporated, about 45 minutes. Cover skillet an keep warm until ready for use.
Prepare the Hot Dogs
If you have your preferred method of cooking hot dogs, so be it. We have a special way of doing it on the grill, but a stovetop grill pan or skillet will also work.
  1. Preheat a grill or skillet for direct grilling using medium-high heat. While occasionally rotating, cook hot dogs until slightly charred and evenly browned. Remove from heat and allow to cool enough to handle.
  2. Slit each dog down the middle, lengthwise. DO NOT cut all the way through, just enough to open up the dog slightly, like a book.
  3. Return to heat, slit side down and slightly grill the inside, about two minutes.
  4. Remove hot dogs from heat and keep warm.
Assemble the Hot Dogs
  1. Place hot dog onto bun, keeping the hot dog opened slightly. Ladle about two tablespoons of the meat mixture on top of the dog. Next, place mozzarella cheese on top, if using. Meat mixture should be hot enough to allow cheese to melt.
  2. Continue "dressing" the dog as your taste buds desire.
  3. If making the mashed potato version, begin the process by spreading a mound of potatoes on the bun, then slightly embed the hot dog into them. Continue adding the remaining ingredients.
See below for assembling with topping ideas. Eventually you'll discover one you can call your own.
Optional Toppings: corn, peas, olives, shoestring potatoes, Parmesan and/or mozzarella cheese, Requeijão (Brazilian cream cheese), shredded lettuce and diced tomatoes. Condiments typically include ketchup, mustard, mayonnaise or chunky salsa (pico de gallo).
Recipe by BarbequedChicken at